Honey and lemon tea, perfect for soothing a cold.
Turkey soup made with chopped leftover turkey, onions, garlic, barley, herbs, turmeric, cumin, and ginger.
Vegetarian lasagna with spinach, shiitake and cremini mushrooms, ricotta, Mozzarella, and pecorino cheeses.
Candied yams, garnet sweet potatoes, glazed with a brown sugar, ginger, cinnamon, orange sauce. Perfect for Thanksgiving and the holidays!
Roasted turkey breast with a rich gravy made with roasted garlic and pan drippings.
Mashed rutabaga with sour cream, dill, salt and pepper.
New England clam chowder made from scratch with hard shell clams, salt pork or bacon, potatoes, and cream.
Hearty fall stew with pork shoulder, roasted poblano chiles, chipotle, onions, sweet potatoes, and corn.
Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.
Squid ink pasta tossed with sage brown butter and served in a baked pumpkin.
Japanese-style stir-fry, thin batons of celery, stir-fried with chili-infused oil and soy sauce.
A Southern-style savory cornbread, baked in a hot iron skillet.
Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
Crunchy sesame brittle, so easy to make! With sesame seeds, sugar, and honey.
Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
Shrimp baked in a sauce of chopped tomatillos, Cotija cheese, jalapeños, onions and garlic, tossed with cilantro and lime juice.