The Occasion: Tis the season for holiday baking, no matter which holiday(s) you celebrate. Make the Lemon Meltaways to serve your family, or pack up a box and give homemade cookies to your friends, colleagues, and neighbors.

The Recipe: These tasty cookies come from Southern Living – always a great resource for many delicious recipes, whether it’s for sweets, main courses, or appetizers. Check ‘em out!

Serve With: This type of cookie is perfect alongside a cup of tea, or possibly a glass of sparkling wine. Click on the photos to enlarge them and read the captions.

The Verdict: The lemon flavor is delightfully tart yet balanced with lots of sweet confectioner’s sugar. At this time of year baking often features flavors such as gingerbread, cinnamon, and apple cider. That’s good too, but the lemon is somehow refreshing, and yes please, I would indeed like to have another one, thanks. Next time we make these cookies we will add a larger quantity of lemon zest to the batter. Yum!

Lemon Meltaways
Recipe source: Southern Living via MyRecipes.com
 
INGREDIENTS:

• 3/4 cup plus 2 tablespoons butter, softened
• 1 1/2 cups powdered sugar, divided
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon table salt
• Parchment paper

DIRECTIONS:

• Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
• Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy.
• Stir in zest and juice.
• Whisk together flour and next 2 ingredients.
• Gradually add flour mixture to butter mixture, beating at low speed just until blended.
• Cover and chill 1 hour.
• Preheat oven to 350°.
• Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop. Or use your hands to form small balls of dough.
• Bake at 350° for 13 minutes or until lightly browned around edges.
• Cool on baking sheets 5 minutes.
• Once the cookies are completely cooled, toss them into a small bowl containing 1 cup powdered sugar. When the cookie is covered in sugar, remove it to the cooling rack or serving platter.

The Occasion: TGIF. Do we really need more of an occasion than that? Okay, well, apple season is still in full swing so let’s celebrate that!

The Verdict: Sip. Yum. Sip again. Aaaaaaaaahhhhhhhhhh! Welcome to the weekend. 

The Apple Bushel Cocktail
Recipe by Ilise Goldberg
 
Makes one drink

INGREDIENTS:

• 1 ½ ounces Apple Bourbon (such as Leopold Bros New York Apple Whiskey)
• ½ ounce Stolen Whiskey or other smoky whiskey
• 1 ½ ounces Apple Cider
• 3/4 Tablespoon Lemon Juice
• 2-3 dashes bitters
• Cinnamon sticks (for garnish)
• Apple Slices (for garnish)

 
DIRECTIONS:

• In a cocktail shaker combine all ingredients (except garnish) and stir with ice to chill. 
• Strain into an old-fashioned glass over a large ice cube or a couple of smaller cubes. 
• Garnish with a cinnamon stick and slice of apple.

The Occasion: Any time is the right time to enjoy this salad. Standalone salad for lunch. Side dish with dinner. Make-ahead salad for a party buffet. Yes, yes, and yes! The name says Winter but as long as you can find a pomegranate (or buy the seeds packaged in the grocery store) I say make this tasty and healthy treat as often as you can. 

The Recipe: This winning recipe for Winter Salad with Kale, Pomegranate, Feta and Toasted Pecans comes from Well Plated, a food blog which endeavors to take healthy food and make it taste incredible. With this recipe as my introduction to their site, I’d say they do a wonderful job of it. Check ‘em out!

Kitchen Tips: De-seeding a pomegranate can turn your kitchen into the set of a bloody horror movie. Red streaks and splashes everywhere, including your juice-stained hands. No bueno. My preferred method is to de-seed the fruit underwater using your hands. Here’s a helpful video. Click on the photos to enlarge them and read the captions.

The Verdict: There are still a few kale skeptics out there, refusing to believe that these sturdy, slightly bitter greens have anything tasty to offer at the dinner table. I feel certain that this recipe for Winter Salad with Kale, Pomegranate, Feta and Toasted Pecans will convert even the staunchest critics into kale fanatics. Just be sure to dress the salad a few hours before serving, and massage the leaves a bit. You might feel silly but it makes a difference in tenderizing the leaves. The salad holds up well – leftovers tomorrow will be just as good (maybe better!) as the first bite. 

Winter Salad with Kale and Pomegranate
Recipe source: Well Plated by Erin
 
INGREDIENTS:

• 1/2 cup pecan halves
• 1/2 small red onion
• 10 ounces kale, stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)
• 1 small pomegranate (to yield 1/2 cup seeds)
• 4 ounces crumbled feta cheese
• 2 tablespoons chopped fresh parsley

For the Salad Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

 
DIRECTIONS:

• Preheat the oven to 350 degrees F.
• Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.
• Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.
• There are several methods for de-seeding a pomegranate. I like using the underwater method (see video), or you can purchase the seeds (or arils) ready for use, or this method works as well:
• Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half.
• Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.
• In a small bowl or large measuring cup, whisk together all the dressing ingredients, or you can shake all of the ingredients together in a tightly sealed mason jar.
• Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for a minimum of 20 minutes and up to 8 hours (the flavors will meld and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve. 

Some home cooks roll their eyes and grumble about having to modify their menus for diners with special diets. I’m sure I’ve been guilty of this from time to time as well.
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But honestly it’s not that hard to do. And if you care enough to feed these folks in the first place, it only makes sense to treat them to a world-class meal and expand your culinary repertoire at the same time. 

These days it’s not too difficult to find gluten-free desserts available at specialty bakeries or boxed products in the grocery aisles, and thankfully the quality of g-free goods keeps improving. But there’s something special about a pan of home-baked cookies fresh out of the oven that will never be replicated by a store-bought dessert. To me, oatmeal cookies exemplify the home-made, made with love ethos more than almost any other flavor.
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I’ll wager that your g-free friends and family members will appreciate a warm batch of these Oatmeal Chocolate Chip Cookies even more than a fancy dessert at a 5-star restaurant. Prove me wrong. 

Kitchen Tip: More good news! The recipe can be easily adapted for vegans too. Simply swap vegan butter, vegan chocolate chips, and egg replacement for the regular versions. The cookies may spread a bit more and bake a little faster than usual, so keep a close watch – and embrace the homey-ness. Oatmeal cookies are never going to be glamour girls in the world of baked goods, and that’s OK. Click on the photos to enlarge them and read the captions.

The Verdict: These Gluten-Free Oatmeal Chocolate Chip Cookies spread a little more than I would like, they’re quite crispy around the edges, and they crumble easily. These are not Pinterest-ready, look-at-me cookies, but they taste great and inspire much happiness. And ultimately, isn’t that why we take the trouble to bake for our loved ones? Enjoy.

Gluten Free Oatmeal Chocolate Chip Cookies
Recipe Source: Epicurious
 
This recipe will be gluten-free if the oats aren’t cross contaminated with wheat/flour products. You can make the cookies vegan-friendly by using butter and egg replacements and vegan chocolate chips.

INGREDIENTS:

• 2 1/4 cups old-fashioned oats, divided
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter, softened (or use Earth Balance for vegan)
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 large egg (or use Ener-G Egg Replacer)
• 1 teaspoon pure vanilla extract
• 1 cup coarsely chopped bittersweet chocolate chunks or chips (at least 65 percent cacao) (use vegan chocolate chips if desired)
• 1/2 tsp kosher or sea salt

DIRECTIONS:

• Heat oven to 375° and set racks in upper and lower thirds of oven.
• In a food processor or blender, pulse 1 1/4 cups oats until very finely ground.
• Add cornstarch and baking powder; pulse briefly.
• In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy.
• Add egg and vanilla and beat until smooth.
• Add flour mixture and stir until just combined. Fold in chocolate and remaining oats.
• Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt.
• Bake until edges are golden brown, about 15 minutes.
• Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

The Occasion: Anytime you need fast, easy and delicious, this recipe for Sheet Pan Chicken with Sourdough and Bacon will be your friend. Weeknight supper with family? Yes. Casual weekend dinner with friends? Uh-huh. Solo dining with lots of leftovers? Sure, why not.

What Makes This Special: Did I mention fast, easy and delicious? Let’s focus on ‘delicious’ for a minute. Anytime you’ve got bacon, potatoes and onions roasting together in the oven, you’ve got a taste treat on your hands. (Even better, in your mouth.) Add the sourdough bread hunks – they’re much too rustic to be called croutons – and the savory flavors marry together and yell EAT ME! Click on the photos to enlarge them and read the captions.

The Verdict: Sheet Pan Chicken with Sourdough and Bacon makes an extremely satisfying meal. I found it to be just a touch on the greasy side (thanks to the bacon, chicken fat, olive oil, and butter) so I will cut back on the oil and/or butter next time. This dish will help you win friends, influence people, and be voted Best Home Cook in the Neighborhood. Requests will come pouring in to make it again. And again. And again. You should say Yes. 

Sheet-Pan Chicken with Sourdough and Bacon
Recipe source: Food and Wine
 
INGREDIENTS:

• 1/2 pound sourdough boule, cut or torn into 2-inch pieces
• 1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
• 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
• 1 large red onion, cut into 1-inch wedges
• 2 tablespoons cold unsalted butter, diced
• 4 oregano sprigs
• 1/2 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Black pepper
• 6 whole chicken legs

DIRECTIONS:

• Preheat the oven to 400°.
• On a large rimmed baking sheet, toss the bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer.
• Season the chicken with salt and black pepper and arrange on the bread mixture.
• Roast the chicken and bread mixture for about 45 minutes in total, turning the chicken and stirring the veggies and bread twice during that time frame.
• The meal will be done when the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.

Who remembers drinking punch at children’s birthday parties? In my day these were usually toothache sweet, bright colors not found in nature, the product of a sugary-chemically pouch plus a 2-liter bottle of lemon lime soda. Maybe a few sad citrus slices floating on top.

Well, punch has all grown up now. It is one of the hot trends at chi-chi cocktail bars across the country. They’re also super-easy to make at home for your next Big Do -- ahem, Thanksgiving. Yes, a serve-yourself punch bowl on Turkey Day with the extended family might be just the ticket. Keep the mix light, to minimize the risk of over-indulging, but interesting.

Hostess Tips: Punch is a great serve-yourself option for a party bar. Leave a bowl of garnishes and a stack of cups nearby as well as a sign with any key instructions – “Best over ice,” “Give it a stir first,” or maybe a skull and crossbones symbol if you want to indicate that the punch is SPIKED.  

Make an ice ring to chill the punch. Not only does it melt slowly, meaning less dilution of the punch, an ice ring can also hold pretty flowers, herbs or slices of fruit inside to add visual interest.

This adult beverage recipe works equally well in a punch bowl and cocktail format. You do you. Woo hoo!

Click on the photos below to enlarge them and read the captions. 

The Verdict: This Sherry Punch is quite tasty, slightly sophisticated but not off-putting, a bit more complex than you might expect a cup of punch to be. You’ll want to take your time and enjoy this drink, not chug-a-lug it. Cheers to you!

Sherry “Woo-Hoo” Punch
Inspired by Solera sherry punch

INGREDIENTS:

• 1 1/2 ounces Cream Sherry (such as Harveys Bristol Cream)
• 1/2 ounce Spiced Rum
• 1/2 ounce Orange Rum
• 1 ounce fresh Pineapple Juice
• 1/2 ounce fresh Lemon Juice
• 1/2 ounce Orgeat – see recipe below
• 1-2 dashes of Aromatic Bitters

DIRECTIONS:

• Measure and pour the sherry, both rums, pineapple juice, lemon juice, and orgeat into a shaker.
• Add the bitters.
• Fill the shaker with ice, cap it, and shake vigorously.
• Strain the drink over fresh ice into an old-fashioned glass. Garnish with orange or pineapple.

 
Orgeat
Recipe source: Bevvy

• 8 ounces (1 cup) unsweetened almond milk
• 4 ounces (1/2 cup) simple syrup
• ½ ounce almond extract
• ½ ounce orange flower water
• Combine all ingredients in a Mason jar and shake vigorously until mixed.
• The orgeat syrup will last for about a month in the refrigerator.