Classics

All your favorites in one place.

Crispy Sausage Stuffing with Kale

If you’ve made a stuffing recipe of mine before, it’s probably this or a variation of this. It’s perfect and I don’t see the need to change it just because we’re in a new calendar year.

Sour Cream and Chive Mashed Potatoes

This year I was hoping for a giant bowl of mashed potatoes that tasted like the inside of a twice-baked potato, which is to say very tangy and full of chives, and that’s exactly correct here.

Green Bean Casserole

Green bean casserole is inherently good, and it can be whatever you want it to be. This is what I want it to be: a skillet of sauteed green beans, caramelized onions and beautifully browned mushrooms barely coated in a creamy gravy topped with French’s Onions from the container.

Slow Roasted Turkey with Garlic and Herbs

When talking about poultry, the leg I am referring to is the drumstick and the thigh connected– the whole leg. That said, some butchers or turkey farmers refer to this cut as a “turkey quarter,” which also makes sense. Either way, it’s all dark meat, and it’s fabulous.

Alison's Bolognese

If you’re looking for a different kind of winter cooking experience, may I interest you in the rewarding act of slowly cooking a bolognese for a few hours? This classic-ish sauce will offer warmth and comfort on the dark, cold days you need it most.

Hard Shell Taco Night

Hard Shell Tacos– you know them, you love them. My biggest piece of advice here is don’t overthink it. Decorate your taco however you want. Add more spices or make it less spicy. It’s Hard Shell Taco Night!

A Better Garlic Bread

While we’re talking classics, this garlic bread really is better than the rest, and I would argue almost non-negotiable with a cheesy pasta and salad.

Matzo Ball Soup

If you’re celebrating Hanukkah (or just looking to fight off a winter cold) you can’t beat the classic. This soup has all the best things: light, fluffy matzo balls, an intense amount of celery, and #lotsofdill