Lemon Rosemary Sous-Vide Turkey with White Wine Gravy

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Lemon Rosemary Sous-Vide Turkey with White Wine Gravy

Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.

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Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce 

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Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce 

These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering.

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Red Wine Braised Lamb Shanks with Butternut Squash

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Red Wine Braised Lamb Shanks with Butternut Squash

Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb. 

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Crispy Polenta with Spicy Tomato Sauce, Sautéed Kale & Mushrooms 

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Crispy Polenta with Spicy Tomato Sauce, Sautéed Kale & Mushrooms 

This is a heavy rotation in my house because it can easily be assembled from things in the fridge. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store.

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Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta 

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Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta 

These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.

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Fried Cauliflower and Avocado Tacos

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Fried Cauliflower and Avocado Tacos

Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.

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Crawfish Étouffée

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Crawfish Étouffée

Do you call them crawfish, crayfish or crawdads? They are all the same thing, but it all depends on where in the United States you are living.

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Traditional Southern Crawfish Boil

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Traditional Southern Crawfish Boil

I was having a difficult time tracking down whole live crawfish on the West Coast so I did what any normal person does these days, I turned to the internet.

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Sheet Pan Roast Chicken and Spring Vegetables with Carrot Top and Walnut Pesto

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Sheet Pan Roast Chicken and Spring Vegetables with Carrot Top and Walnut Pesto

In this recipe a whole chicken is broken down and arranged on a sheet pan with an assortment of spring vegetables and lemon.

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Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

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Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.

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Spicy Shrimp Bowl with Crispy Rice and Kale

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Spicy Shrimp Bowl with Crispy Rice and Kale

These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.

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Saag Paneer over Turmeric Rice

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Saag Paneer over Turmeric Rice

Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.

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Roast Chicken Legs with Braised Kale and White Beans​​​​​​​

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Roast Chicken Legs with Braised Kale and White Beans​​​​​​​

Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.

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Pistachio Crusted Crown of Lamb with Pomegranate Glaze

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Pistachio Crusted Crown of Lamb with Pomegranate Glaze

The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.

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Spinach and Tomato Stuffed Petrale Sole with Beurre Blanc

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Spinach and Tomato Stuffed Petrale Sole with Beurre Blanc

In this recipe, a lightly seasoned spinach and tomato mixture is rolled into pinwheels inside delicate filets of fish and paired with a rich beurre blanc sauce which is added just before serving.

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