This Week in Recipes

Breakfast

Drizzled Gingerbread Scones [Photograph: Yvonne Ruperti]

• Apple Brandy Doughnut Holes
• Drizzled Gingerbread Scones
• Gluten-Free Pumpkin Scones

Appetizers and Sides

Easy Roasted Cipollini Onions [Photograph: J. Kenji López-Alt]

• Easy Roasted Cipollini Onions
• Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette
• Easy Roasted Brussels Sprouts
• Roasted Carrots with Harissa and Crème Fraîche
• Easy Roasted Mushrooms

Mains

Chicken Paprikash [Photograph: Yvonne Ruperti]

• Stovetop Cheddar Mac and Cheese With Peppadew Peppers
• Spaghetti With Tomato Sauce and Pan-Fried Eggplant
• Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots
• Vegetarian Citrus Pasta With Swiss Chard
• Shredded Chicken Salad With Gochujang Dressing
• Turkey-Ricotta Burgers With Leeks and Dill
• Easy Broiled Miso-Marinated Black Cod
• Chicken Paprikash
• Slow-Cooker Chicago-Style Italian Beef and Sausage Combos
• Creamy Brussels Sprouts and Mushroom Lasagna
• Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage

Desserts

Gingerbread Nanaimo Bars [Photograph: Cakespy]

• Rum-Raisin Chess Pie
• Pear and Chestnut Strudel
• Chocolate Peppermint Snowflake Cookies
• Gingerbread Nanaimo Bars
• Iced Lemon Cookies

Drinks

Improved Scotch Cocktail [Photograph: Nick Guy]

• Sparkling and Spiced Citrus Sangria
• Improved Scotch Cocktail

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