One of my favorite wintertime recipes — red wine braised short ribs. I like to top it with fresh pomegranate seeds for pops of brightness and serve it over goat cheese polenta. Plus, the pomegranate and parsley garnish make it the perfect festive dish for the holidays.

I have been dying to try the iconic pinwheel pasta from @donangienyc , but getting a reservation seems to be more difficult than winning the actual lottery. So, I decided to take matters into my own hands. You can have pretty much everything made ahead of time and then just bake it before serving. It also made great leftovers.

The only Brussels sprouts recipe you need. Thanksgiving is around the corner and you need a bangin’ sprouts recipe to go along with your classics.

The perfect hors d'oeuvre for your next gameday party, holiday party, or frankly, any day party, these little sammies are so freakin’ delicious.

My all-time favorite sweetgreen salad. This salad has everything you could want for the fall or any other season.

If you or someone you know is making a turkey this year, make sure to send them this recipe from @poppy_cooks. I’ve tried a lot of turkey brining methods, and this recipe has completely elevated my Thanksgiving turkey game. If you’re looking for a juicy, moist, delicious turkey with crispy skin, this is the way to do it!

A French classic! This chicken stew with red wine is incredibly delicious and is perfect for those chilly Fall nights.

Blueberry’s with your steak? I know this might sound like an unusual pairing, but you’ll just have to take my word for it. Years ago, I had this combo at a restaurant that is no longer around, so I had to recreate it at home. I hope you give it a try.

This pesto is super easy to make, uber delicious, and goes well with just about anything — pizza, focaccia bread, or in this case, pasta! You can even pop some into the freezer for later!

I love Japanese food and this recipe is easily one of the best things I’ve ever made. Plus, other than having to plan in advance (letting your rice cool in the fridge over night), it was super simple to make!

I grew up eating packaged ramen, which honestly is pretty damn good, but it wasn’t exactly nutritious. Today we’re making a simple mushroom ramen using fresh ingredients that you can easily make at home.

I had this amazing king crab salad last summer in Saint-Tropez. I can’t stop thinking about it, so I decided to recreate it at home. You can use any type of crab or even shrimp.