peanut butter blossoms

these might be my favorite Christmas cookies.

• 1 1/4 cup all-purpose flour

• 1/2 tsp baking soda

• 1/2 cup (one stick) butter, softened

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar (plus another 1/4 cup for coating the cookies)

• 1 egg

• 3/4 cup creamy peanut butter

• 1 tsp vanilla extract

• 24 Hershey kisses (pro tip: place in the freezer while you bake the cookies)

Combine the dry ingredients. In a mixing bowl, cream the butter and sugars until smooth. Add the egg and mix, and then add the vanilla and peanut butter. Slowly mix in the dry ingredients.

Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350. Line your baking sheets with silicone mats or parchment paper.

Roll the dough into 1-tbs. balls. Coat in sugar, place on baking sheet, and press down slightly. Give yourself about 2 inches of space between each cookie. Bake for 9-11 minutes, until the tops of the cookies just start to crack. Allow them to cool on the baking sheet for 5 minutes before pressing a Hershey kiss into each one. Remove from baking sheet and allow to cool fully.

matzo ball soup

the food of my people. makes ~6 servings.

• 1 tbs olive oil

• 6 cloves of garlic, minced

• 1 onion, diced

• 2 large carrots, peeled and sliced

• 2 celery stalks, chopped

• 1 tsp each ginger, turmeric, black pepper, thyme

• 10 cups low-sodium chicken broth

• 1 pound chicken breasts

• 1 tbs fresh chopped rosemary

• 1 cup pearl/Israeli couscous

• salt to taste

• 1 box matzo meal and ingredients (usually eggs and oil)

Prepare the matzo ball mix according to package directions and let the mixture sit while you prepare the soup.

In a Dutch oven or soup pot, heat the oil over medium heat. Saute the onion, carrot, and celery until the onion is translucent. Add the garlic and spices, and saute for another minute.

Add the broth, chicken breast (yes, raw), and fresh rosemary. Cover and bring to a boil.

Once boiling, add the couscous and the matzo balls. I use a small cookie scoop and then roll them firm. Simmer for 20 minutes. Shred the chicken and return to pot just before serving,

sunday sauce

not just for Sundays.

• 1 pound pasta, prepared according to package directions

• 1 pound meatballs or Italian sausage links (optional)

• 1 28-ounce can San Marzano tomatoes

• 2 tsp salt

• 2 tsp dried basil (can sub fresh, julienned)

• 1 tsp dried oregano

• Parmesan rind (optional)

• A glug of red wine (I like cabernet sauvignon - optional)

• Parmesan cheese for serving

In a Dutch oven or stock pot, heat a bit of olive oil over medium. If using, sear the meatballs/sausage on all sides. Don’t worry if there are little brown bits stuck to the bottom of the pot.

Add the tomatoes and half a can of water. Mash the tomatoes gently with a fork, whisk, or potato masher. Add the seasonings, and the red wine and Parmesan rind if using.

Once bubbling, lower the heat, cover, and allow to simmer for up to three hours, stirring occasionally.

Before serving, remove the Parmesan rind. Toss with pasta and drown in Parmesan cheese.

butternut squash mac and cheese

not as heavy as the original, but still good.

• 1 pound small ridged pasta like elbows

• 2 1/2 cups milk

• 12 ounces frozen/cooked/pureed/thawed squash, or fresh/diced

• 2 tsp Dijon mustard

• 1/4 tsp cayenne pepper

• 1 tsp salt

• 8 ounces shredded cheddar cheese

• 3/4 cup panko

• 1/4 cup parmesan cheese

Preheat oven to 375.

Cook pasta according to package directions. If using fresh squash, boil in leftover pasta water until falling apart.

Combine milk and squash in a medium pot and bring to a simmer - 5 minutes. If using fresh squash, combine in a blender or with an immersion blender. Remove from heat and add mustard, cayenne, salt, and cheese. Stir in pasta and transfer to a greased 9x13” baking dish.

Combine panko and parmesan, and sprinkle over pasta. Bake 30 minutes, and rest 5 minutes before serving.

lemon chicken and potato bake

a one-pan wonder.

• 4-6 chicken thighs

• 1.5 pounds baby potatoes, washed and cut in half

• 2 lemons

• 1/4 cup olive oil

• 2 tsp rosemary (fresh if you have it)

• 4 cloves garlic, minced

• 1 tsp paprika

• 1/2 tsp oregano

• 2 tsp salt

• 1 tsp pepper

• optional: nicely served over a bed of arugula

Preheat the oven to 400. Combine olive oil, zest of one lemon, juice of both lemons, and all seasonings.

In a 9x13” baking dish, add the chicken thighs (skin-side up if yours have it). Add the potatoes around them. Cover with the sauce and stir gently to combine.

Bake for 60 minutes.