Serve Cranberry Old-Fashioned for Cocktails

Cranberry Old-Fashioned recipe

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I’m guessing that your Thanksgiving menus are locked down. I’m a bit of a planner so for me it’s mostly set, though I do have some wiggle room on cocktails and side dishes. This is a crowd please and for the most part, it’ll probably use up some leftover cranberries you have in the fridge. It’s a simple thing to throw together as guests arrive. I say put them to work and get one person on drinks. If you’d really like to, you could make this a big batch by scaling up the ratios. I’d recommend leave the ice could and just pour it over ice as people begin to trickle in.

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Make Your Own Fresh Tagliatelle

Tagliatelle recipe

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In this day and age when you can pick up a package of dry pasta almost anywhere, you might be wondering what kind of lunatic would try and make their own at home. Well … I’m one of those crazies that make their own pasta, and it’s not just because fresh pasta tastes better, I actually enjoy the process.

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Serve Baked Ricotta for a Simple Appetizer

Baked Ricotta recipe

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There are a few things that are always, always bad ideas:

  1. Going to the DMV without an appointment.
  2. Forgetting your grandmother’s birthday.
  3. Barking at people out of pure hanger (anger meets hunger).

 

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Prepare a Fun Green Potato Salad

Green Potato Salad recipe

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I had a lot of fun making a green mac and cheese a while ago, and this time I’m back with a pastel green potato salad! Before you start thinking this is a gimmick to get kids to eat their veggies (which it is), let me just say that it’s a tasty gimmick that’s just as fun for adults as it is for kids.

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Make Pumpkin Soup with Dukkah and Harissa

Pumpkin Soup recipe with Dukkah

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After an agonizingly warm fall, Los Angeles is finally feeling cold-ish and damp. It rained! It’s under 70 degrees! YAY! In celebration of legit fall weather finally arriving, I made this super simple soup.

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Make Your Own Fresh Ricotta

Fresh Ricotta recipe

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Ricotta, which literally means “recooked” in Italian, is a fresh cheese that’s so easy to make, there’s really no reason to buy it premade in stores. It’s a versatile ingredient that’s used in the filling for ravioli, and can be used to make a tender, flavorful gnocchi-like dumpling called Malfatti. But perhaps my favorite way of having it is in a bowl drizzled with a little good honey and a generous sprinkle of granola for breakfast.

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Make Vegetarian Chili with Cornbread Dumplings

Vegetarian Chili with Cornbread Dumplings is a weeknight meal that won't weigh you down, but it is still a hearty meal.

Vegetarian Chili with Cornbread Dumplings is a weeknight meal that won't weigh you down, but it is still a hearty meal.

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I’m currently struggling with carpal tunnel, which is hard because typing is, well, a big part of my job. Luckily it’s my left hand so cutting and stirring isn’t unbearable. Because of my strange injury–which hopefully will go away soon—coupled with the fact that chili truly is what I love to eat regularly during fall, I bring you this fall!   I love chili of all kinds, but the one I love to make at most at home has no meat in it and is strictly vegetarian. It makes for a very light-feeling chili that won’t way you down, all the while being super hearty and filling.

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Prepare Simple Kalonji Seed Naan

Kalonji Seed Naan recipe

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Naan is probably the easiest yeast-leavened bread you can possibly make at home. It only takes about an hour to prepare (most of that time waiting for the dough to rise), uses ingredients you probably already have in your pantry and doesn’t require any special equipment (not even an oven).

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