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October/November 2022
October/November 2019

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Recipes
Learn
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Bangers and Mash with Guinness-Onion Gravy
The Best Brownie Mixes
Buy the Winner
Deep-Fried Turkey
Roasted Acorn Squash with Pine Nuts, Honey, and Parsley
Sugared Cranberries
Cheesy Chicken and Broccoli Soup
Tiropita (Cheese Pie)
The Best Ladles
Buy the Winner
Roasted Brussels Sprouts with Apple-Cherry Vinaigrette
Cranberry Chimichurri
Oatmeal Creme Pies
Spice Storage Solutions
Buy the Winner
All-Purpose Chicken Stock
Turkey Meatballs with Skillet Brown Rice Dressing
Guanimes con Bacalao (Cornmeal Dumplings with Salt Cod)
Cranberry-Ginger Apple Tart
Chipotle Mushroom and Cauliflower Tacos
Pork Tenderloin and Pears with Balsamic Onions
Chickpea Soup with Pancetta and Rosemary
One-Pan Chicken and Pearl Couscous
Drop Meatballs for Two
Bacon, Apple, and Date Flatbreads
Instant Pot Brisket with Tzimmes
Jajangmyeon (Black Bean Noodles)
Ginger Whipped Cream
Pasta with Lamb and Mint-Pistachio Pesto
Miso-Glazed Pork with Squash and Brussels Sprouts
Salted Butter
Smashed Roasted Fingerling Potatoes with Pancetta and Sage
Pan-Roasted Skin-On Chicken Breasts with Herbes de Provence
Tiropitakia (Cheese Triangles)
Endive Salad with Oranges and Blue Cheese
Pan-Roasted Skin-On Chicken Breasts with Smoked Paprika
Pan-Seared Salmon with Braised Beans and Greens
Turn Water and Chicken Scraps into Kitchen Gold
Marinated Plum Tomato Salad with Olive Sauce

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