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Ingredients

• 2 1⁄4 pounds Brussels sprouts, trimmed and halved
• 1⁄4 cup olive oil
• 1⁄4 cup pine nuts
• 6 tablespoons pomegranate seeds +extra for garnish
• 2 tablespoons finely minced chives
• Salt and freshly ground black pepper

Procedure

• Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil.
• Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
• Meanwhile, toast thepine nuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 3 to 4 minutes. Remove from heat and set aside.
• When the Brussels sprouts are done roasting, toss them with the toasted pine nuts and the pomegranate seeds.
• Serve on a large platter garnished with remaining pomegranate seeds and chives.

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Ingredients

• 2 cups whole milk
• 2 tablespoons olive oil
• 8 cups 1-inch cubes crusty bread 3⁄4 cup whipping cream
• 3⁄4cup buttermilk
• 5 large eggs
• 1 tablespoon chopped garlic 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper 1/2 teaspoon ground nutmeg
• 2 tablespoons chopped fresh sage 1 tablespoon
• chopped fresh thyme
• 8 ounces cooked bacon, drained and roughly chopped
• 1 pound fresh greens, (such as kale, Swiss chard or collards) (about 2 1/2 cups) sautéed in garlic, all of the water squeezed out
• 1 cup grated cheese, such as Fontina or Gruyere
• 1 1/2 cups grated Parmesan

Procedure

• Preheat oven to 350°F. Butter 13 × 9 × 2-inch glass baking dish.
• Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
• Whisk cream, buttermilk, eggs, salt, pepper and nutmeg together in medium bowl, set aside. Combine the fresh herbs in another small bowl, set aside. Combine the grated cheeses in another small bowl, set aside.
• Place half of bread mixture in prepared dish. Top with half of bacon, greens, herbs and grated cheese. Pour half of cream mixture over. Repeat layering with remaining bread, bacon, greens, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.)
• Bake uncovered until firm in center and brown around edges, about 40–45 minutes.

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1. Save your giblets to make delicious gravy.

• Some recipes say to boil giblets for gravy, but Ilike tosauté or roast them before adding them to my gravy for a deep rich flavor and color.

2. Brine your Turkey; either dry or wet brine will do!

• To Dry Brine: Use 1 tablespoon Kosher salt for every 3 to 4 pounds of turkey, if you wish, add 1 tablespoon freshly chopped herbs to the salt for every 3 to 4 pounds turkey.
• To Wet Brine: for a 16 pound turkey combine 8 quarts water with 2 cups each kosher salt and sugar. Add a big handful of whole sprig parsley, rosemary and thyme.
• Toss in a few peppercorns and bay leaves.
• Both should sit in the refrigerator for 12 - 24 hours and get patted dry before cooking.

3. Roast the turkey on a bed of vegetables instead of a rack.

• Create a roasting rack out of carrots, celery and sliced onions. Arrange them in the bottom of the roasting pan, and then place your turkey on top. The vegetables will allow heat to flow under the turkey for even cooking, and they'll flavor the drippings for your gravy too.
• Add 1 - 2 cups of chicken stock to the bottom of pan, for gravy and for moisture.

4. Use a Meat Thermometer.

• Cooking charts are helpful for planning, but using a meat thermometer is your best bet to know exactly when to pull that bird from the oven. Insert the tip into the thickest part of the thigh. When the thigh reads 175°F and the breast reads 160 - 165°, it's good to go.

5. Rest the Turkey.

• After you remove the turkey from the oven, it's important to allow it to rest. Most think serving it hot is better, but if you give the turkey the time it needs, you're going to ensure a more flavorful and juicier bird. The length of the resting period will vary based on size, but most turkeys should sit for 45 minutes to an hour before they are carved.

Download the Printable PDF

Ingredients

• 1⁄2 cup light brown sugar
• 3 large eggs, beaten
• 1⁄2 cup light corn syrup
• 1⁄4 cup maple syrup
• 1⁄2 cup good quality bourbon
• 3 ounces butter, melted and cooled (6 TBSP - 2/3 stick)
• 1 teaspoon apple cider vinegar
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon salt
• 1 1⁄2cups pecans, toasted, cooled, and roughly chopped
• 1⁄2 cup semisweet chocolate chips
• 1 large egg, mixed with 2 tablespoons water or milk, as wash
• 2 tablespoons Turbinado sugar

Procedure

• Preheat oven to 350 degrees.
• Combine sugar, eggs, corn and maple syrup, bourbon, melted butter, vinegar, vanilla and salt in a large bowl. Stir well with a whisk to completely combine.
• Spread the toasted cooled pecans and chocolate out on the base of the prepared pie crust, pour the liquid filling on top. Place filled pan on a baking sheet. Use a pastry brush edges with egg wash and sprinkle with Turbinado sugar.
• Bake for 30–40 minutes or until filling is slightly jiggly in the middle and set around the edges. Remove from the oven and allow the pie to cool completely before slicing and serving.
• To store, cover loosely with aluminum foil and refrigerate for up to 5 days or double wrap in plastic wrap and aluminum foil, and freeze for up to 1 month.

Download the Printable PDF

Ingredients

• 2 1⁄4 pounds Brussels sprouts, trimmed and halved
• 1⁄4 cup olive oil
• 1⁄4 cup pine nuts
• 6 tablespoons pomegranate seeds +extra for garnish
• 2 tablespoons finely minced chives
• Salt and freshly ground black pepper

Procedure

• Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil.
• Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
• Meanwhile, toast thepine nuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 3 to 4 minutes. Remove from heat and set aside.
• When the Brussels sprouts are done roasting, toss them with the toasted pine nuts and the pomegranate seeds.
• Serve on a large platter garnished with remaining pomegranate seeds and chives.

Download the Printable PDF

Ingredients

• 2 cups whole milk
• 2 tablespoons olive oil
• 8 cups 1-inch cubes crusty bread 3⁄4 cup whipping cream
• 3⁄4cup buttermilk
• 5 large eggs
• 1 tablespoon chopped garlic 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper 1/2 teaspoon ground nutmeg
• 2 tablespoons chopped fresh sage 1 tablespoon
• chopped fresh thyme
• 8 ounces cooked bacon, drained and roughly chopped
• 1 pound fresh greens, (such as kale, Swiss chard or collards) (about 2 1/2 cups) sautéed in garlic, all of the water squeezed out
• 1 cup grated cheese, such as Fontina or Gruyere
• 1 1/2 cups grated Parmesan

Procedure

• Preheat oven to 350°F. Butter 13 × 9 × 2-inch glass baking dish.
• Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
• Whisk cream, buttermilk, eggs, salt, pepper and nutmeg together in medium bowl, set aside. Combine the fresh herbs in another small bowl, set aside. Combine the grated cheeses in another small bowl, set aside.
• Place half of bread mixture in prepared dish. Top with half of bacon, greens, herbs and grated cheese. Pour half of cream mixture over. Repeat layering with remaining bread, bacon, greens, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.)
• Bake uncovered until firm in center and brown around edges, about 40–45 minutes.

Download the Printable PDF

1. Save your giblets to make delicious gravy.

• Some recipes say to boil giblets for gravy, but Ilike tosauté or roast them before adding them to my gravy for a deep rich flavor and color.

2. Brine your Turkey; either dry or wet brine will do!

• To Dry Brine: Use 1 tablespoon Kosher salt for every 3 to 4 pounds of turkey, if you wish, add 1 tablespoon freshly chopped herbs to the salt for every 3 to 4 pounds turkey.
• To Wet Brine: for a 16 pound turkey combine 8 quarts water with 2 cups each kosher salt and sugar. Add a big handful of whole sprig parsley, rosemary and thyme.
• Toss in a few peppercorns and bay leaves,
• Both should sit in the refrigerator for 12 - 24 hours and get patted dry before cooking.

3. Roast the turkey on a bed of vegetables instead of a rack.

• Create a roasting rack out of carrots, celery and sliced onions. Arrange them in the bottom of the roasting pan, and then place your turkey on top. The vegetables will allow heat to flow under the turkey for even cooking, and they'll flavor the drippings for your gravy too.
• Add 1 - 2 cups of chicken stock to the bottom of pan, for gravy and for moisture.

4. Use a Meat Thermometer.

• Cooking charts are helpful for planning, but using a meat thermometer is your best bet to know exactly when to pull that bird from the oven. Insert the tip into the thickest part of the thigh. When the thigh reads 175°F and the breast reads 160 - 165°, it's good to go.

5. Rest the Turkey.

• After you remove the turkey from the oven, it's important to allow ti to rest. Most think serving it hot is better, but if you give the turkey the time it needs, you're going
  to ensure a more flavorful and juicier bird. The length of the resting period will vary based on size, but most turkeys should sit for 45 minutes to an hour before they are carved.

Download the Printable PDF

Ingredients

• 1⁄2 cup light brown sugar
• 3 large eggs, beaten
• 1⁄2 cup light corn syrup
• 1⁄4 cup maple syrup
• 1⁄2 cup good quality bourbon
• 3 ounces butter, melted and cooled (6 TBSP - 2/3 stick)
• 1 teaspoon apple cider vinegar
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon salt
• 1 1⁄2cups pecans, toasted, cooled, and roughly chopped
• 1⁄2 cup semisweet chocolate chips
• 1 large egg, mixed with 2 tablespoons water or milk, as wash
• 2 tablespoons Turbinado sugar

Procedure

• Preheat oven to 350 degrees.
• Combine sugar, eggs, corn and maple syrup, bourbon, melted butter, vinegar, vanilla and salt in a large bowl. Stir well with a whisk to completely combine.
• Spread the toasted cooled pecans and chocolate out on the base of the prepared pie crust, pour the liquid filling on top. Place filled pan on a baking sheet. Use a pastry brush edges with egg wash and sprinkle with Turbinado sugar.
• Bake for 30–40 minutes or until filling is slightly jiggly in the middle and set around the edges. Remove from the oven and allow the pie to cool completely before slicing and serving.
• To store, cover loosely with aluminum foil and refrigerate for up to 5 days or double wrap in plastic wrap and aluminum foil, and freeze for up to 1 month.

Download the Printable PDF

Ingredients

• 2 1/2 pounds Granny Smith apples, peeled,
  cored and thinly sliced
• 1 ounce unsalted butter (1/4 stick - 2 tablespoons)
  1 teaspoon almond extract
• 6 tablespoons cornstarch
• 1 egg, lightly beaten- for vegan use 3 tablespoons nut or soy milk
• 2 teaspoons Turbinado sugar, as garnish
• 2 1⁄2 teaspoons lemon zest, using a micro-plane (from 1 lemon)
• 2 tablespoons lemon juice 1 cup granulated sugar 3/4 teaspoon cinnamon

Procedure

• Combine apples, lemon zest, lemon juice, sugar, cinnamon and salt in a medium bowl and let sit for 30 minutes at room temperature, up to 1 hour. Place a colander over a large bowl. Transfer apples to a colander, and reserve strained liquid.
• Pour strained liquid into a small saucepan add butter and reduce liquid over medium heat until reduced by half and thickened slightly. Set aside to cool. Add the cooled reduced liquid to apples and toss with extract and cornstarch.

To assemble the pie:

• Roll out both crusts on a lightly floured surface to 1/8-inch-thick circles that are 1-inch larger than your pie plate. Press one pastry circle into the pie plate. Place the other circle on parchment paper, and cover with plastic wrap. Chill al pastry until firm, about 30 minutes.
• Spoon apples and juice into prepared pie pan, brush edge of dough with egg wash and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush top with egg wash, and sprinkle with additional sugar as desired.
• Bake in a 375-degree oven until crust is brown and juices are bubbling, about 45 minutes - 1 hour. Let cool on wire rack before serving.

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Ingredients

• 3 pounds Idaho potatoes - peeled and cut into medium cubes
• Kosher salt
• 1 1⁄2 cups heavy cream
• 6 large garlic cloves, crushed
• 4 tablespoons unsalted butter
• 1⁄2 cup sour cream
• Kosher salt and freshly ground black pepper
• 1⁄4 cup chopped chives

Procedure

• Heat a large pot of salted water to a boil. Add potatoes and cook for 15 to 20 minutes until fork tender. Strain potatoes into a colander and place potatoes in a bowl.
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes.
• Season with salt and lots of pepper. Add butter and swirl to melt.
• Add sour cream and salt and pepper to taste either mix by hand, with a whisk, or with an electric mixer until smooth. Garnish with chopped chives and serve immediately.

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Ingredients

• 4 tablespoons unsalted butter
• 2 cups all-purpose flour
• 2 cups fine cornmeal
• 2 tablespoon baking powder
• 4 tablespoons granulated sugar
• 1 tablespoon salt
• 2 cupsbuttermilk
• 4 tablespoons unsalted butter, melted
• 4 eggs, room temperature
• 1 cup grated white cheddar cheese

Procedure

• Preheat the oven to 375 degrees. Generously butter a 9-inch cast-iron pan.
• Combine dry ingredients in a medium bowl.
• Combine wet ingredients in a separate bowl. Gently stir the wet ingredients into the dry ingredients, stopping once everything is incorporated.
• Pour batter into prepared pan and place into hot oven.
• Bake for 35–40 minutes, or until the cornbread is puffed and golden brown and a toothpick inserted into the center comes out cleanly.
• Let cool for 10 minutes before serving.

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Ingredients

• 3 pounds Idaho potatoes - peeled and cut into medium cubes
• Kosher salt
• 1 1⁄2 cups heavy cream
• 6 large garlic cloves, crushed
• 4 tablespoons unsalted butter
• 1⁄2 cup sour cream
• Kosher salt and freshly ground black pepper
• 1⁄4 cup chopped chives

Procedure

• Heat a large pot of salted water to a boil. Add potatoes and cook for 15 to 20 minutes until fork tender. Strain potatoes into a colander and place potatoes in a bowl.
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes.
• Season with salt and lots of pepper. Add butter and swirl to melt.
• Add sour cream and salt and pepper to taste either mix by hand, with a whisk, or with an electric mixer until smooth. Garnish with chopped chives and serve immediately.

Download the Printable PDF

Ingredients

• 4 tablespoons unsalted butter
• 2 cups all-purpose flour
• 2 cups fine cornmeal
• 2 tablespoon baking powder
• 4 tablespoons granulated sugar
• 1 tablespoon salt
• 2 cupsbuttermilk
• 4 tablespoons unsalted butter, melted
• 4 eggs, room temperature
• 1 cup grated white cheddar cheese

Procedure

• Preheat the oven to 375 degrees. Generously butter a 9-inch cast-iron pan.
• Combine dry ingredients in a medium bowl.
• Combine wet ingredients in a separate bowl. Gently stir the wet ingredients into the dry ingredients, stopping once everything is incorporated.
• Pour batter into prepared pan and place into hot oven.
• Bake for 35–40 minutes, or until the cornbread is puffed and golden brown and a toothpick inserted into the center comes out cleanly.
• Let cool for 10 minutes before serving.

Download the Printable PDF

Ingredients

• 2 1/2 pounds Granny Smith apples, peeled,
  cored and thinly sliced
• 1 ounce unsalted butter (1/4 stick - 2 tablespoons)
  1 teaspoon almond extract
• 6 tablespoons cornstarch
• 1 egg, lightly beaten- for vegan use 3 tablespoons nut or soy milk
• 2 teaspoons Turbinado sugar, as garnish
• 2 1⁄2 teaspoons lemon zest, using a micro-plane (from 1 lemon)
• 2 tablespoons lemon juice 1 cup granulated sugar 3/4 teaspoon cinnamon

Procedure

• Combine apples, lemon zest, lemon juice, sugar, cinnamon and salt in a medium bowl and let sit for 30 minutes at room temperature, up to 1 hour. Place a colander over a large bowl. Transfer apples to a colander, and reserve strained liquid.
• Pour strained liquid into a small saucepan add butter and reduce liquid over medium heat until reduced by half and thickened slightly. Set aside to cool. Add the cooled reduced liquid to apples and toss with extract and cornstarch.

To assemble the pie:

• Roll out both crusts on a lightly floured surface to 1/8-inch-thick circles that are 1-inch larger than your pie plate. Press one pastry circle into the pie plate. Place the other circle on parchment paper, and cover with plastic wrap. Chill al pastry until firm, about 30 minutes.
• Spoon apples and juice into prepared pie pan, brush edge of dough with egg wash and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush top with egg wash, and sprinkle with additional sugar as desired.
• Bake in a 375-degree oven until crust is brown and juices are bubbling, about 45 minutes - 1 hour. Let cool on wire rack before serving.