Nov/Dec 2020 Table of Contents

This year, our holidays may look a little different. Instead of big holiday gatherings, we are likely to spend time celebrating close to home with the people we love the most. This Thanksgiving, try some twists on old favorites to complement your traditional spread. One of the trending flavors of the season is maple and we’ve picked three recipes that highlight this flavor in a magical way. It wouldn’t be the Christmas season without some delicious cookies! Get your cookie fix with five yummy recipes to share with friends or keep for yourself. Along with cookies, we’ve got a wonderful selection of winter treats to round out your holiday meal. Need an easy sweet treat? Just fudge it and make some quick and easy fudge with our three recipes. Achieve pecan perfection with three desserts that highlight this favorite buttery nut. From our cover photo for this issue, you can probably guess that we have lots of extra baking time this season so we’ve got four incredible cakes to bring out your creative baking side. When the big feasts are over, try our two leftovers recipes for a soup and a sandwich to enjoy your favorite holiday flavors in a new way. Plus, learn how to make some Hanukkah favorites with our Fried and True recipes!

Whatever comes our way this holiday season, know that food brings friends and family together near and far. We wish you a safe and happy end of the year full of joy, laughter and delicious food!


If you are more of a spiced cookie fan during the holiday season, you’ll love these traditional Speculoos. Cinnamon, nutmeg, ginger, and cardamom come together in these spicy and delicious cookies. You can find traditional Danish presses online or you can press the cookies flat with the bottom of an interesting glass cup. Read Recipe

Three layers of decadent cranberry vanilla cake with white chocolate frosting come together for a rich and beautiful cake. Topped with sparkling sugar coated cranberries, this is a magical-looking dessert that will impress your friends and family members. Read Recipe

There are many ways to cook brussels sprouts, but roasting is one of the best! Adding cranberries and pecans to this classic side gives it the holiday twist we love. Read Recipe

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Editorial Staff

Editor: Nicola Prybell
Executive Chef: Addie Gundry
Photographers: Megan Von Schonhoff and Tom Krawczyk
Cover Design: Matt Paulson
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