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15min · 6 servings 1 8 oz block of unsalted European butter, softened • 1 tbsp Dijon mustard • 1 tbsp whole grain mustard • 1 tbsp anchovies, finely chopped • 1 can Spanish, Italian or French canned tuna, broken into bite sized pieces • 6-8 capers, cut in half if large • A handful of very thinly sliced red onion • 1-2 radishes, very thinly sliced • 2 large eggs, hard boiled and quartered • 2 tsp lemon zest • ¼ cup micro greens • Flaky sea salt • 1 French baguette, sliced lengthwise and cut into 3” pieces Use a knife or offset spatula and spread and swirl butter onto a large cutting board, leaving a border for your bread. Butter depth should be around ¼”. Wipe knife clean and dab Dijon mustard onto butter surface, then repeat with whole grain mustard. Evenly dot butter wi

20min · 4 servings Ingredients • 2 cups raw mixed nuts • 1 egg white • 2 1/2 tbsp marmite • 1 tsp brown sugar • 1 tsp coriander • ½ cayenne pepper (optional) • 12 thyme sprigs Preheat oven to 350F. Mix egg white with marmite with a fork in a medium bowl. Add brown sugar, coriander and cayenne and mix to combine. Add nuts and toss to coat. Spread nuts on a parchment-lined sheet pan in a single layer and add thyme sprigs. Bake for 10 minutes. Toss and return to oven and bake for another 5 minutes. Remove from oven, stir a few times and let cool completely on trays. Remove thyme sprigs. Store in a tightly sealed container at room temperature for up to a week.

35min · 4 servings Ingredients • 2 bunches carrots • 2 tbsp olive oil • 1 tbsp gochujang • 2 tbsp honey • 1 tsp kosher salt • ½ tsp black pepper • ¼ cup chopped parsley, for garnish Preheat oven to 425F. In a large bowl, combine olive oil, gochujang, honey, salt and pepper and whisk until combined. Add carrots and toss to thoroughly coat. Arrange on a parchment lined sheet pan— ensuring carrots are facing the same direction. Place tray in oven with carrot tops facing toward back of oven and bake for 25-30 minutes or until tender. To serve, transfer to a serving platter, garnish with parsley, and serve.

1hr 20min · 8 servings Ingredients • 3 large eggs • ½ dark brown sugar, packed • ¼ cup maple syrup • 1 tbsp white miso paste • 15 oz can pumpkin puree • 1 12 oz can of evaporated milk • 1 tsp vanilla extract • 2 tsp five spice • ½ tsp cinnamon • ½ tsp kosher salt • 1 cup semisweet chocolate chips Vanilla ice cream, for serving Crumble • ½ cup cold unsalted butter, cut into ½” dice • 1 cup AP flour • 1 cup old-fashioned or steel cut oats • 1/3 cup brown sugar • ¼ cup maple syrup • ½ cup pecans, roughly chopped ½ tsp kosher salt Preheat oven to 350F. Grease a 12” cast iron skillet or a 3 qt baking dish and set aside. In a medium bowl, whisk eggs, dark brown sugar, maple syrup and miso until thick and smooth—approximately 1 minute—then add pumpkin, evaporated milk

1hr 30min · 6 servings Ingredients • Unsalted butter and flour for the pan • 2 tbsp fresh ginger, peeled and finely grated • ½ cup sugar • ⅓ cup olive oil • ¼ cup dark molasses, plus 2 tbsp • 3 large eggs • 1¼ cup AP flour • 1 tsp five spice powder • ½ tsp ground ginger • 1½ tsp baking soda • ¼ tsp kosher salt Glaze • ¼ cup unsalted butter, cubed • ½ cup packed brown sugar • ⅓ cup whipping cream • 1 cup confectioners’ sugar • ½ tsp flaky sea salt, plus more for finishing Place oven rack to lower third of oven and preheat to 350F. Butter and flour an 8” round cake pan and line with parchment. Combine fresh ginger with ½ tsp water in a mixing bowl, add sugar, olive oil and molasses and mix on low speed with an electric mixer. Add eggs one at a time until fully incorpo

20min · 12 servings Ingredients • 3/4 cup sugar • 1 tbsp five spice powder • ½ tsp cardamom • ½ tsp cinnamon • Zest of 1 orange • ½ cup walnuts finely chopped • 2 sheets frozen puff pastry, thawed Preheat oven to 400F. In a small bowl, combine sugar, five spice, cardamom, and cinnamon. Roll out each sheet to approximately 11” square. Sprinkle half the sugar mixture evenly on one sheet. Follow with walnuts and orange zest. Take the second sheet and lay directly on top of the first sheet. Sprinkle remaining sugar mixture on top. Use rolling pin and roll out further (you’ll also be pressing the sugar into the pastry by doing this) in one direction to form a rectangle that’s approximately 11” x 13 Cut into ½ strips and transfer to a parchment lined baking sheet. Hold both ends

Holiday party aesthetic for Christmas and New Year's Eve, holiday party photos, Christmas aesthetic, dinner party, dinner party photos, dinner party aesthetic, party aesthetic, holiday aesthetic

Holiday party aesthetic for Christmas and New Year's Eve, holiday party photos, Christmas aesthetic, dinner party, dinner party photos, dinner party aesthetic, party aesthetic, holiday aesthetic

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