Countdown to Turkey Day is on! I cannot wait to eat all.the.stuffing. I’m not ashamed to admit it, I love the junky, classic, out-of-the-box stuffing. But one can never have enough stuffing, so I’ve been experimenting with some new recipes for this delectable, carb-y side dish. This recipe uses brioche which gives it a light and fluffy texture, and it has tons of flavor from the maple roasted squash and onions. Plus a little fresh sage adds that seasonal flavor that makes it just taste like Thanksgiving. It was a winner when I brought it to a Friendsgiving party last week so this one has earned a spot in my holiday rotations! Full recipe below:
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We’ve been in our house for exactly one month now, and are starting to finally feel settled (yay!), but aren’t in a place yet to be hosting a massive Thanksgiving dinner. I dream of this though! Maybe in the next few years we’ll be ready to host on our own, I mean, it’s basically the Super Bowl of entertaining and eating and I think I’d be a pretty strong contender at that game (ladies and gentlemen, the first time a sportsanalogy has ever been used on this site!). Even though I’m not hosting, I still have lots of ideas for a spectacular Thanksgiving tables to share, so I worked with Julie from Posh & Prep Calligraphy to come up with a few special details that are easy to translate to your own turkey day celebrations!
This recipe should come with a disclaimer: if you are on a diet right now please immediately close this window and don’t read any further — I can’t be responsible for what you do next after you’ve seen this recipe! At our annual friendsgiving celebration this past weekend I decided to test a fresh spin on scalloped potatoes and they were a hit. I heard lots of mmmms, and ahhhhs, and then a few shrieks when I told my girlfriends that the potatoes were boiled in heavy cream and baked with three cups of cheese in between them. I’m sorry I’m not sorry, but it was worth it. What makes these scalloped potatoes different? I layered in sweet potatoes with traditional yellow potatoes, and gave the dish a distinctive, nutty flavor with a mixture of gruyere and manchego cheeses. Full recipe for the calorie-brave below:
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Remember when brussels sprouts were that food you would use to describe what could only be the worst possible meal someone could possible force upon you as a child? Like, ugh, I’ll eat anything but brussels sprouts, yuck! And now I’m 30, and brussels sprouts are having their moment, and I’ve probably said out loud at some point in the last 6 months: “you should really order the pancetta skillet brussels sprouts, they’re the chef’s speciality” or, “I can’t stop thinking about those fried buffalo brussels sprouts with whipped blue cheese mouse from last night’s menu.” Funny how things like that work out, right? So while b-sprouts are in my culinary spotlight, I thought it would be a good time to mix up how I make them at home and tested this recipe with the intention of it being a Thanksgiving side dish.
It’s *almost* a salad — a way to get a little bit of green onto my gravy-soaked plate on Turkey Day. The good thing is that you can make it all on the stovetop — it’s always smart to have dishes that don’t take up precious oven-room on Thanksgiving. The dish also tastes great served hot or cooled down to room temperature. So go ahead, make sure you eat your veggies! Full recipe below: read more
Our trip to New Orleans last week was full of what the city had to offer …. lots of eating, lots of drinking, and lots of exploring! We stayed at the Old No 77 Hotel and Chandlery, which was beautifully decorated and had a hip, laid back vibe. It was a great location, right on the edge of the French Quarter and close enough that we could explore other areas of the city. The first day we arrived we walked around the Garden District and meandered down Magazine Street to check out the shops, and then the second day we tackled the more touristy areas in the French Quarter. As always, I collected a list of all of our favorite places we visited along the way!
Well, would you look at those two nerds taking a selfie with Elvis? (My husband is a saint for agreeing to my antics, don’t you think?) We just got back from another road-trip adventure, our favorite vacation ritual. We flew into New Orleans for a few days and decided while we were there to take a quick excursion to Memphis for the day to see Graceland and get some local Memphis flavors (read: BBQ!). Graceland was everything I hoped it would be, tacky and over the top. The house itself is actually sort of small by today’s ‘mansion’ standards but the interior design was hilariously gaudy and rich. One of the best parts is that you can tour the inside of Elvis’ two planes and check out his massive car collection too. Graceland was the main Memphis attraction, but we also stopped into Central BBQ to try one of just about everything on the menu (my favorite was the pulled pork).
Christmas gets egg nog, New Year’s Eve gets a champagne cocktail — but what’s our go-to Thanksgiving drink? I’m all for mixing up cocktails at family Thanksgiving celebrations, and my friends-giving parties tend to have a few drinks flowing too. A holiday as delicious as Thanksgiving (my second favorite holiday, actually! carbs!) deserves one, don’t you think? I started thinking this week about some of my favorite autumnal flavors that could make up a festive cocktail for friends-giving gatherings and a marrying of pomegranate (fresh seeds + IZZE Sparkling Pomegranate), sage leaves, and the herby flavor of gin felt like the perfect combination when served in festive flutes. Check out the full recipe below!
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The past few weeks have been a whirlwind. In less than a month we bought a house, packed up our old apartment and moved, went to two weddings, helped throw an engagement party, relaunched this website, all while doing all that fun everyday stuff like working hard and trying to get settled into our new home. I may be the only person in the world who thinks her life may actually slow down at the holidays this year. Part of our lives’ recent craziness was rooted in the fact that we were overlapping a few weeks in our house and apartment, which lead to a lot (a lot!) of driving back and forth between the two locations and wondering at which house half our belongings where located at any given time. Our hour-long drives to and from the new house happened after work, in between errands and events, and unfortunately meant we were taking a lot of meals on the road too.
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If you’re waiting in line at the grocery store this week and see the new issue of Family Circle magazine, pick it up and give it a flip through, you just might see a familiar face (me!!). I’m excited that for the second year in a row to be their Happy to Host blogger, sharing hostess ideas for November holidays. In the article you’ll find a bunch of my tips for making holiday hosting a little bit less stressful and a little more fun this year. You’ll also get an exclusive recipe that I created for the holiday season with help of Hidden Valley Ranch: ranch roasted root vegetables, a family-friendly spin on some classic fall flavors that just might be the perfect way to spice up your Thanksgiving table this year. 
I’m long overdue in recapping the baby shower I helped throw for my darling cousin Jana a few weeks ago. She had a dream team of friends and relatives that jumped in to help throw her a shower, so I volunteered to tackle what I do best — decorations. When I was visiting her a few months back she showed me an amazing DIY mobile she was going to hang over the baby’s crib, a festive little thing full of pink and mint tassels and pom-poms — the perfect inspiration piece for the baby shower. 
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