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October/November 2022
October/November 2019

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Recipes
Learn
Equipment
Ingredients

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

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