Roasted Brussels Sprouts with a Soy-Sriracha Dressing and Spiced Puffed Rice

I always serve roasted Brussels sprouts at Thanksgiving, and this year I wanted to change them up from my usual treatment of toasted walnuts and shaved Parmigiano-Reggiano cheese. I decided to stick with the vaguely Asian theme I had going, so I dressed them up with a spicy and savory Asian dressing, fresh herbs, and toasted puffed rice for crunch instead of nuts. My family loved them (or so they told me!).

Spiked Apple Cider Cupcakes

It’s that time of year when everyone starts pulling out special holiday flavors for their drinks – pumpkin and gingerbread lattes and hot apple cider are practically ubiquitous these days.

One of my favorite holiday drinks is spiced and spiked apple cider. (I love Red Jacket Orchards cider, but I obviously can’t get it down here, so Reid’s Orchards is my very able local substitute.) Good apple cider is wonderful on its own, but one cinnamon stick, a few cloves, a dash of nutmeg, a splash of rum, and a quick trip through the microwave later, it turns into a delicious drink for a cold night. And here it is all dressed up as a cupcake.

Penne with Kale and White Beans

This is seriously one of the easiest meals to make. I bought a ton of kale from the market on Sunday and was planning on turning some of it into a soup along with some white beans (a classic combination), but I didn’t really have plans for the rest of it. I hadn’t made anything for lunch yet (and yes I always make my lunch and take it to work with me because, well, don’t we all know why it’s better to do that?) and the mountain of kale in my fridge was staring at me. So that’s how I got the idea for this quick and hearty lunch.

Maple, Coriander, and Pomegranate Glazed Acorn Squash

This is another side dish I served for my family’s Thanksgiving dinner. I had a lot of fun with taking traditional Thanksgiving ingredients and putting a twist on them. In this one, acorn squash (which I think is boring) gets a sweet, tart, and smoky glaze: the rich maple syrup keeps things traditional, and the pomegranate molasses and coriander provide a great foil to the sweetness of the syrup.