spinach-sheet-pan-quicheRecipes

spinach sheet pan quiche

I know we all associate December with cookies, cocktails, yule logs and latkes, but what about the smaller, enduring festivities that often go overlooked, namely workplace and other potluck luncheons? Because my “coworkers” are basically a laptop and occasionally these wild things, my current participation level is limited, but I know that usually what happens is that it’s rather easy to bring cookies and cakes but as nobody wants to drag a roast on the subway and then heat it up in the breakroom microwave, main dishes are harder to nail down.

all the green things

I am here to help. I found myself wracking my brain a few weeks ago for something to make for my husband’s work potluck — and unfortunately, heh, as someone recognized him early in his tenure there as my husband, I cannot get away with sending him in with a box of Dunkin Donuts, drat — and ended up making two of these galettes. They fit the bill of being something that’s delicious cold or at room temperature, but they are a bit of work. Five minutes after sending him off, I realize the perfect solution was here the whole time.

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brussels-sprouts-apple-and-pomegranate-saladRecipes, Tips

brussels sprouts, apple and pomegranate salad

Things I Learned Hosting My First Friendsgiving

On logistics

• As I realized last week, what makes big meals (we had 16 people) scary isn’t the cooking as much as the sheer volume of it all and the logistics required to manage them. I mean, who here has a kitchen that was built to feed 16? Trust me, it’s not you, it’s your kitchen making things hard.

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root-vegetable-gratinRecipes

root vegetable gratin

Last year, I proudly announced my intentions to host a Friendsgiving dinner for our crew and we would do it up. About 15 minutes later, I remembered that I had an infant and a zillion other less cute things on my plate and came to my senses. This year, I am a woman unwaveringly of my word, and I have 9 days to get my act together.

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apple-strudel-apfelstrudelRecipes

apple strudel

Because I don’t say it often enough, do know that one of my favorite things about this site is the way your presence, whether active or lurking, quietly provides the encouragement I need every time I want to tackle a dish or recipe that daunts me. Like bagels. Or Lasagna Bolognese. Or Baked Alaska. Or Russian Honey Cake. But I’m not sure that any of these dishes have struck terror in my heart — laced with impending doom over inevitable failure — over a dish as much as this.

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cauliflower-with-pumpkin-seeds-brown-butter-and-limeRecipes

roasted cauliflower with pumpkin seeds, brown butter and lime

What did you do the last time you bought a head of cauliflower? Steam it? Grind it into rice? Puree it into a heap of hope that nobody will notice it’s not mashed potatoes? Roast it to a crisp, brown oblivion with olive oil and salt and eat it straight of the baking sheet? You sound sane.

1/2-inch slices

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broken-pasta-with-pork-raguRecipes

broken pasta with pork ragu

At the end of July, a generally broiling, sticky month in New York City best experienced somewhere far enough away to catch a breeze not recently emitted from subway grates, I spied a recipe for a pork shoulder braised in chicken stock, aromatics, celery and thyme then torn into bite-sized shreds and tossed with broken-up pieces of lasagna noodles and finished with butter, lemon juice, parmesan and arugula that sounded so good, I had to make it the very next night for dinner. Even though it was 82 degrees out. Even though we’d been to the beach that weekend. I regretted nothing.

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winter-squash-pancakes-with-crispy-sage-and-brown-butterRecipes

winter squash pancakes with crispy sage and brown butter

There comes times in every cookbook author’s life that they have a very specific kind of gift to bestow on unsuspecting others — tasty, deeply loved dishes that were dismissed/ejected/left homeless in the editorial process because they didn’t make the cut. The reasons may be myriad; the ingredient, format or flavor felt redundant with another dish or, as happened here, something else about it gnawed at me until I decided it was best to move on without it.

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pumpkin-breadRecipes

pumpkin bread

One of the terrible things that well-intentioned food people do all of the time is get bored with things that everyone loves. Because there’s a there’s a near-constant stream of food media coming in, with time the “hot takes” on apple pie begin to feel monotonous, the “cool new thing to do with sweet potatoes” can cause inward groans and pumpkin/pumpkin-spiced things? I’ll let them tell you: “Pumpkin spice has ruined pumpkins,” says Alton Brown. “America has gone entirely too far in its pumpkin spice devotion,” says Eater, with a fair amount of evidence backing it up. The Washington Post likened pumpkin spice lattes to “liquefied fall-scented potpourri.”

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russian-honey-cakeRecipes

russian honey cake

From time to time when someone learns that I’m married to a Russian, they’ll ask me if I can come up with a recipe for a Russian dish they’ve had, which is hilarious because I have never been to Russia, have probably only picked up 20 words (by generous estimation) in the 13 years we’ve been together and of the maybe five Russian dishes I’ve made, I’ve simply done them my mother in-law’s way. It’s almost like people might know that I have a tendency to get really obsessive when I decide I want to crack the code of a recipe and they’re hoping I’ll apply it to a long-lost loved dish they want to make a regular part of their lives again? Nah, that would be ridiculous.

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