INGREDIENTS 1 pound brussels sprouts 1 lemon ¼ cup extra-virgin olive oil  Kosher salt and black pepper ½ teaspoon red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 tablespoons unsalted butter, sliced into 6 pieces ½ teaspoon honey  Freshly grated Parmesan, for serving PREPARATION Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest,

Ingredients: Salt and freshly ground black pepper to taste 1 pound pasta, such as spaghetti or rigatoni 1/4 cup extra virgin olive oil (enough to coat bottom of pan) 1/4 pound pancetta (Italian bacon), chopped 1 teaspoon red pepper flakes 5 to 6 cloves garlic, chopped 1/2 cup dry white wine 2 large egg yolks

Ingredients: 6 cups low-sodium chicken broth6 thick slices fresh ginger, plus 2 teaspoons minced 4 cloves garlic (3 smashed, 1 minced)2 scallions, cut into thirds, plus sliced scallions for topping3/4 cup dried shiitake mushrooms1 tablespoon low-sodium soy sauce1 tablespoon Shaoxing rice wine or dry sherryKosher salt and freshly ground pepper3 tablespoons hoisin sauce1 teaspoon toasted sesame

Ingredients: 1/2 cup mayonnaiseOne 8-ounce package cream cheese, softened1 cup grated sharp Cheddar cheese1/2 cup grated Monterey Jack cheese2 green onions, finely chopped1 dash cayenne pepper8 butter crackers, crushed, such as RitzCorn chips, crackers or bagel chips, for serving8 slices bacon, cooked and crumbled Preheat the oven to 350 degrees F. In a medium bowl,

Ingredients: 4 cups water1 cup gritshalf a pound large shrimp, peeled and deveined (about 12)1-2 links of smoked sausage, sliced1 cup shredded pepper jack cheese1 cup shredded sharp cheddar cheeseolive oilbuttersaltpeppercajun seasoning Heat 1 tablespoon olive oil in skillet. Add sliced sausage and sprinkle with cajun seasoning. Fry until lightly browned on each side and

Ingredients: Kosher salt2 tablespoons extra-virgin olive oil12 sage leaves (6 whole, 6 chopped)3 cups cubed butternut squash (about 1 pound)2 small shallots, slicedFreshly ground pepper1 cup heavy cream12 ounces lasagna noodles, broken into large pieces4 cups baby kale1/2 cup grated parmesan cheese Directions: Bring a large pot of salted water to a boil. Heat a

Ingredients 1 (15 1/4-ounce) can whole kernel corn, drained1 (14 3/4-ounce) can cream-style corn1 (8-ounce) package corn muffin mix (recommended: Jiffy)1 cup sour cream1/2 stick butter, melted1 to 1 1/2 cups shredded Cheddar Directions Preheat oven to 350 degrees F.  In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour

INGREDIENTS: 1 tablespoon + 4 tablespoons unsalted butter, divided1/2 small yellow onion, diced small (I grate mine)1 clove garlic, peeled and minced finely1/4 cup all-purpose flour2 cups low-sodium vegetable stock 2 cups half-and-half 2 to 3 cups broccoli florets, diced into bite-size pieces (I used a bag of prewashed broccoli florets and steamed in the