Twice-Baked Loaded Potatoes

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Do me a favor and look past this incredibly unflattering photo of the most delicious potatoes. Filled with aged cheddar, Gruyere, sour cream, and chives, they’re buttery, they’re creamy, and they’re super indulgent.

Ingredients:
  • 4 russet potatoes (about 2 1/2 pounds)
  • 1 cup grated aged cheddar cheese
  • 1 cup grated Gruyere cheese
  • 1/2 cup sour cream
  • 3 tablespoons butter
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon Worcestershire sauce
  • 8 slices turkey bacon, cooked and cut into 1/4″ strips
  • Salt and pepper, to taste
  • 1/4 teaspoon paprika
  1. Heat oven to 450F degrees. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
  2. Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving 1/4″ of the outer layer of potato and skin behind; transfer empty potato halves to a baking sheet. Combine scooped potato insides, 1/2 cup each cheddar and Gruyere, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and the paprika.
  3. Bake until cheese is browned and bubbly, about 10 minutes.

Marinated Mozzarella and Peppadew Peppers

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Looking for a super easy and make-ahead holiday appetizer? Look no further. Creamy cheese and vinegary peppers are a match made in snacking heaven.

Ingredients:
  • 8 ounces pearl mozzarella, drained
  • 1 cup drained peppadew peppers in brine
  • 1/3 cup red wine vinegar
  • 5 thyme sprigs, torn in half
  • 2 garlic cloves, finely grated
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon red pepper flakes
  • Extra-virgin olive oil (for drizzling)
  • Black pepper, to taste
  1. Combine mozzarella and peppadew peppers in a bowl.
  2. Bring vinegar to a simmer in a small saucepan over medium heat. Add thyme, garlic, salt, and red pepper flakes and simmer, swirling pan occasionally, until mixture is fragrant, about 1 minute.
  3. Pour vinegar mixture over mozzarella and peppadew peppers. Drizzle with oil and season to taste with salt and pepper.

Miso Macaroni and Cheese

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Mac and cheese season is upon us again. This stovetop mac and cheese has a not-so-secret ingredient: miso, which adds an umami punch. Mixed with aged sharp white cheddar, it’s simple-looking, but absolutely delicious.

Ingredients:
  • 12 ounces small shell or elbow pasta (or similar)
  • 1 teaspoon salt, plus more to taste
  • 3 cups whole milk
  • 2 tablespoons white miso
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 tablespoons butter
  • 1/2 cup flour
  • 8 ounces extra sharp aged white cheddar, grated
  1. Cook pasta in a large pot of salted boiling water, stirring occasionally, until al dente. Drain, reserving 1 cup of cooking liquid. (Do not rinse pasta.)
  2. Whisk milk, miso, garlic powder, black pepper, 1 teaspoon salt, and red pepper flakes in a small saucepan to combine, then bring to a simmer over medium-high heat.
  3. Melt butter in a large pot over medium-low heat. Sprinkle flour over and cook, whisking constantly, until combined and mixture is foaming but still pale, about 4 minutes.
  4. Whisking continuously to prevent lumps from forming, very gradually pour in 1 1/4 cups hot milk mixture, then cook, still whisking constantly, until smooth. Add remaining milk mixture and whisk again until smooth. Add cheese and 1/2 cup pasta cooking liquid and cook, whisking, until cheese is melted and sauce is smooth again. Add reserved pasta and stir, adding more pasta cooking liquid to loosen sauce if needed, until pasta is well coated. Serve warm.

Braised Tuscan Kale

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Take a ton of kale and cook it slow and low with olive oil and garlic. The velvety result is nothing short of alchemy. This makes a perfect (and healthy) side to any wintry meal.

Braised Tuscan kale

Ingredients:

  • 1/4 cup olive oil
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 12 cloves garlic, thinly sliced
  • 2 anchovy fillets, finely chopped
  • 1 quart chicken stock or bone broth
  • 4 pounds Tuscan kale
  • Salt and pepper
  1. Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1 to 2 minutes.
  2. Add stock; bring to a boil. Add Tuscan kale and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.

Sparkling Citrus-Pomegranate Sangria

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I love big-batch drinks for the holidays because it frees up my time for other tasks like cooking (and eating). This fizzy pomegranate sangria has entered the permanent rotation and best of all, you can prep most of it ahead of time.

Ingredients:
  • 2 tablespoons sugar
  • 1/3 cup water
  • 2 (3-inch) cinnamon sticks
  • Pinch of salt
  • 3 cups 100% pomegranate juice
  • 3/4 cup brandy
  • 1 small green pear, cored and thinly sliced (about 1 1/2 cups)
  • 1 small Fuyu persimmon, thinly sliced (about 1 cup)
  • 1 small orange, cut crosswise into 1/2-inch-thick slices and quartered (about 1 cup)
  • 1 small lime, cut crosswise into 1/4-inch-thick slices
  • 1/2 cup pomegranate arils (optional)
  • 1 (750-ml) bottle lambrusco (or other sparkling red wine)
  1. Combine sugar, water, cinnamon sticks, and salt in a small saucepan and bring to a boil over medium. Boil, stirring occasionally, until cinnamon flavor is infused, about 5 minutes. Remove saucepan from heat, and let mixture steep at room temperature, about 1 hour. Remove and discard cinnamon sticks.
  2. Whisk together pomegranate juice, brandy, and cinnamon syrup in a large pitcher. Stir in pear, persimmon, orange, lime, and pomegranate arils. Chill until flavors combine, 4 to 12 hours.
  3. Gently stir lambrusco into chilled pomegranate juice mixture. Divide sangria with fruit evenly among ice-filled glasses and serve.