I have been testing different recipes to see what I would like to bring to a friend's Christmas potluck (must taste good even when cooled) and have liked these pumpkin and carrot muffins: https://nomnompaleo.com/post/101828602863/paleo-pumpkin-and-carrot-muffins. Feels like I'm still using festive ingredients but in a more portable and easily-frozen-as-leftovers manner.
Nov 14, 2022·edited Nov 14, 2022Liked by Youngna Park
I love having a simple medley of roasted vegetables (Brussel sprouts, butternut squash, broccoli, etc.). It's a nice addition that's simple and can go in while the turkey is baking. One new dish that I'm excited to add is this one! https://cooking.nytimes.com/recipes/1017724-cheesy-hasselback-potato-gratin
I feel SO seen in this description of planning and executing a child's Brooklyn park party; the only thing I would add it that no matter the weather I am usually sweating the whole time. Fingers crossed that my kiddos' upcoming birthdays are just as delightful <3
I have made Smitten Kitchen's caramelized onion and kale stuffing a few times and loved it! I might have to bring it back this year since I only have to make a side + dessert, not the full meal.
This is so good and a great acidic counterpoint to a lot of the usual starchy sides: https://leitesculinaria.com/180094/recipes-roasted-delicata-squash-salad.html
I have been testing different recipes to see what I would like to bring to a friend's Christmas potluck (must taste good even when cooled) and have liked these pumpkin and carrot muffins: https://nomnompaleo.com/post/101828602863/paleo-pumpkin-and-carrot-muffins. Feels like I'm still using festive ingredients but in a more portable and easily-frozen-as-leftovers manner.
I love having a simple medley of roasted vegetables (Brussel sprouts, butternut squash, broccoli, etc.). It's a nice addition that's simple and can go in while the turkey is baking. One new dish that I'm excited to add is this one! https://cooking.nytimes.com/recipes/1017724-cheesy-hasselback-potato-gratin
I feel SO seen in this description of planning and executing a child's Brooklyn park party; the only thing I would add it that no matter the weather I am usually sweating the whole time. Fingers crossed that my kiddos' upcoming birthdays are just as delightful <3
We love Smitten Kitchen's Challah Stuffing (https://smittenkitchen.com/2019/11/challah-stuffing/) as well as her Potatoes Anna (https://smittenkitchen.com/2017/05/potatoes-anna-new-cookbook-preview/). Excited to try this pie this year: https://cooking.nytimes.com/recipes/1023575-chocolate-peanut-butter-pie?smid=ck-recipe-iOS-share
I have made Smitten Kitchen's caramelized onion and kale stuffing a few times and loved it! I might have to bring it back this year since I only have to make a side + dessert, not the full meal.
A bit of a twist, but the deep fried version of these Brussels sprouts, from the Momofuku cookbook is the best thing ever (though deep frying cilantro makes the loudest noise I’ve produced in the kitchen to date) https://www.seriouseats.com/dinner-tonight-momofuku-brussels-sprouts-recipe