Make-Ahead Sides for Every Holiday Table Ask anyone what they’re most excited about at Thanksgiving, and it’s rarely the turkey. It’s the dressing. The cheesy potatoes. Whatever’s in the casserole dish that disappears first. This month’s lineup leans into exactly that: a classic Southern dressing, two showstopping potato dishes, a soufflé that tastes like French onion soup, and Gruyère creamed spinach, plus bright salads to balance it all out and the dinner rolls that vanish before the gravy gets passed. Most of it can be prepped ahead, which is everything…
Continue ReadingMilk-Braised Pork Pasta (Maiale al Latte Ragù)
Yes, The Milk Curdles And It’s Completely Magical If you’ve never braised meat in milk before, prepare to be amazing. This milk-braised pork pasta takes one of Italy’s most comforting home-cooked dishes and turns it into a ragù that practically begs to be on repeat all fall and winter. The pork comes out impossibly tender (it shreds with nothing more than a fork!), the sauce is rich without a drop of cream, and every ruffle of mafaldine gets coated in savory, nutty goodness. Then a shower of lemony walnut gremolata…
Continue ReadingOatmeal Butterscotch Cookies (Crispy Edges, Chewy Centers!)
Oatmeal Cookies, But Make Them Unforgettable Oatmeal cookies have a bit of a reputation problem. They’re often the cakey, mild, “healthy-ish” option sitting next to chocolate chip cookies at the bake sale. These are not those cookies. 😉 Instead, you’ll be rewarded with crisp, rippled edges, and thick, chewy centers. Think of them as the classic oatmeal scotchie, rebuilt from the ground up. Every component is doing something: the oats are toasted until they smell like granola, the butter is browned until it’s nutty, and the brown sugar gets cooked…
Continue ReadingWhat to Cook in November: Holiday Mains For Every Gathering
The Holiday Mains I’m Making All November November is my favorite month to host. Between Friendsgiving, a dinner party or two, and Thanksgiving itself, there’s always a reason to set the table and open something nice, and every one of those nights needs a main dish that earns its spot. This month’s lineup covers every size of table: two very different Thanksgiving turkeys, a rosy beef tenderloin for a crowd, an elegant duck breast for just a few, a showstopping seafood option, and some cozy one-dish dinners for the weeknights…
Continue ReadingRoasted Fall Vegetables with Bagna Càuda (Warm Italian Garlic Sauce)
A Fall Veggie Platter Worth Building A Meal Around This is the vegetable dish I want on the table from the first cold snap straight through Thanksgiving. It looks like something you’d order at a wine bar (or rather, a cicchetti bar in Italy, but it’s really just two sheet pans and one small saucepan — and almost all of the cooking happens while you’re doing something else. Here’s what you’ll get in every bite: squash with caramel-dark edges and a creamy center, cauliflower that’s nutty and golden where it…
Continue ReadingPorchetta-Style Turkey Breast Roulade with Pancetta
Crackling Skin, Juicy Slices, & a Spiral of Herbs in Every Bite Let’s be honest: turkey breast has a reputation problem. It’s usually the dry, polite slice nobody fights over. This turkey breast roulade is the best fix, and it might just become the most-requested thing on your holiday table. The idea comes from porchetta, Italy’s legendary rolled pork roast. It’s famous for its garlicky, fennel-heavy filling and blistered, crackling skin. I took that same playbook and applied to turkey. The result is a showstopping centerpiece that slices into gorgeous…
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