The recipe for these chocolate-filled shortbread bars comes from our Auntie Sherry. We used to eat them every year when we traveled to her house in Cleveland for Thanksgiving, but the past few years we've spent Thanksgiving at home and have been deprived of this delicious dessert.
Read morebasil pesto farro with roasted acorn squash
whole-wheat gingerbread grahams
The flavors of gingerbread are one of my favorite parts about the holiday season—there’s just something magical about molasses and spice. And while I’ll never turn down a sugary gingerbread cookie, I was interested to see if I could create a more savory snack. After all, I’d just experimented with gingerbread croutons, and those were so good I ate them straight from the cooling rack.
Read moreroasted brussels with apricots and pecans
I used to hate brussels sprouts. Well, at least I hated the idea of them- I don't know if I had ever eaten a brussels sprout before I decided I didn't like them, but if someone offered me a brussels sprout, I was running in the other direction. This recipe is the recipe to convert all you fellow brussels sprout haters out there- trust me, I was one of them.
Read moregreek-style mason jar salad
The trendiness of mason jars doesn't seem to be fading, and I think that's partially because of their practicality. Not only are they cute and easy to decorate, but they can also be used for a variety of purposes. In this case, of course, I'm talking about stacking a salad.
Read morebroccoli, potato and gruyere tart with butter cracker crust
This tart is unbelievably easy and delicious. The flavor combination makes total sense- picture a really fancy baked potato stuffed with broccoli and cheese. And the crust? A revelation. Buttery crackers turn into a perfectly crispy and lightly salty crust.
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