Thyme

The flavors of Thanksgiving presented in a eggs benedict. The perfect brunch for all of November.

Tamales inspired by Thanksgiving are flavored with squash and stuffed with a tart turkey cranberry filling.

This dip has sweet potato, bean, rosemary, and a hint of truffle for the perfect fall appetizer.

Ingredients2 Pounds Brisket2 Cups Beef Stock1 Onion Diced 5 Carrots Chopped 3 Celery Stalks Chopped 1/2 A Large Head of Cabbage Chopped 5 Cloves Garlic5 Sprigs Thyme1 Teaspoon Coriander6 Cups Beef Stock (plus more liquid if necessary) Potato Flakes For: 10 BowlsPreparation: 45 minCooking: 3 hReady in: 3 h 45 min InstructionsChop the beef into…

I had to make short ribs this past weekend, so I planned a dish around having some extra leftover shreddy beef deliciousness.I’ve been eating a veg-forward diet recently (I just made that word up.) so I wanted to load up this lasagna with all my current faves, cauliflower, mushroom, and arugula. I also made a really quick sauce in the food processor with manchego, ricotta, and some milk.  Historically, I have been averse towards lasagna varieties, but this one came out fantastic!

You guys know I love to make twists on the burrito from all over the world. There are even some good versions in Stuffed! The key to making this work is not just slapping a bunch of exotic ingredients into a tortilla, you really have to take the time to replace all of the burrito staples like rice, beans, meat, and salsa. This week Mandi and I made an incredibly tasty Persian take on the burrito. For the rice, we used a sour cherry rice complete with the crispy bits Persian rice is famous for. In place of beans, we used lentils. The meat was a classic marinaded chicken, salsa was a Persian tomato-cucumber salad, and for sour cream, we made a yogurt sauce.

I dressed up as Bob from Bob’s burgers for a halloween party on Friday, and my friends dressed up as the rest of the Belcher family (except we had no Gene unfortunately). I thought the costume would be incomplete if I didn’t bring some tasty and pun-based burgers going along the lines of the burger of the day Bob makes on the show. Instead of going with one of my favorite ones (like the chile relleno you didn’t burger), I decided to make up my own! I went with the Beet St. Louis Burger because I had the Red Sox on my mind.

This risotto uses a whole bottle of red wine for a deep and sweet finish.

A crazy Italian and Jamaican mash-up lasagna inspired by Workaholics