Recipe: Weeknight Winter Salad — Recipes from The Kitchn

If you're suffering from lettuce fatigue, it's time to look further down the produce aisle to sweet Swiss chard. This hearty but tender green is the base of our favorite winter weeknight salad. It's filled with shaved fennel, cubed sweet potato, and sliced cucumber and tossed with an orange vinaigrette. No need to get too fancy here — we want this to be a side dish that goes with everything from skillet pork chops to a hearty lasagna. It might be a reach, but I wouldn't be surprised if enjoying this salad once a week helped chase all the winter blues away.

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Recipe: Turkey and Brussels Sprouts Club Sandwich — Quick and Easy Lunch Recipes

If sandwiches are your go-to for tackling Thanksgiving leftovers, let this triple-decker sandwich be the one you reach for. Inspired by classic club sandwiches, this seasonal twist relies on fresh-cut turkey, and swaps the tomato for cranberry sauce and the lettuce for leftover Brussels sprouts.

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How To Make the Ultimate Vegan Mac and Cheese — Cooking Lessons from The Kitchn

At any summer BBQ, office potluck, Super Bowl party, or Thanksgiving dinner, the dish always scraped clean is the one that held macaroni and cheese. I have my standard stovetop and my go-to baked cheesy mac recipes down to a science, but when it comes to serving friends and family who live the vegan life, I have always come up short.

Over the years my sister and aunt have embraced vegetarianism to different degrees and for varying lengths of time. As a result, we have served tofurkey alongside turducken, and vegan gravy and stuffed acorn squash are now always part of my family's holiday menu. This year I am building on our ultimate vegan cashew cream to make a vegan macaroni and cheese that is smooth, creamy, and cheesy.

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Recipe: Butternut Squash Fettuccine Alfredo — Recipes from The Kitchn

This time of year, it feels like it's our duty to squeeze winter squash into every corner of our diet, whether it's on pizza or salad, or even in dessert. Here's the best way to get your fill of squash with your pasta: Turn it into a decadent sauce, rich with cream and kissed with nutmeg.

May I introduce you to butternut squash Alfredo?

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Recipe: Cheesy Mashed Potato Puffs — Quick and Easy Weeknight Dinners

I'm on the record as saying Thanksgiving leftover recipes are a bit silly. Most Thanksgiving leftovers are perfectly good reheated. I don't need too many ways to eat leftover stuffing, for instance; straight out of the dish is generally quite good enough (although pan-frying as a reheating method is pretty sublime).

But there are a few opportunities to not just use up leftovers, but to make something wholly new and delicious out of them. Mashed potatoes often aren't as good reheated as they were fresh, so here's what I made: crispy, creamy, cheesy mashed potato puffs.

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Recipe: Instant Pot Turkey Chili — Recipes from The Kitchn

Simmering a pot of chili for hours on a cold winter day is one of my favorite things to do — or at least it used to be.

Last winter I planned on making a batch of chili, got all my ingredients together, and ... life happened. After spending all day running around, I thought that chili was no longer an option. Then I eyed my Instant Pot. To be honest, even though I love pressure cooking, I was skeptical. Would the fast cooking time rob the chili of the deep flavor that I love?

Answer: Nope!

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How To Make the Very Best Thanksgiving Stuffing — Cooking Lessons from The Kitchn

Turkey gets the magazine covers and the big platters, but let's be real — stuffing is the star of the show, at least on my table. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better.

Here's how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It's remarkably simple, and oh so good.

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