There are many variations to short ribs. Sometimes they’re braised low and slow. Sometimes they’re cooked all on the stove top. Sometimes they’re made almost like a beef stew or a brisket. I found that this way was my favorite from a flavor and consistency perspective - I’d say it is most similar to a brisket.

For me, there’s nothing like a piping hot side of mashed potatoes. But, when I’m making mashed potatoes I love to indulge so prepare yourself for some butter! That said, there’s nothing crazy hard about mashed potatoes and typically it’s used as the perfect side dish for something saucy! So, get mashing.

I believe this recipe is superior because well, it’s my Mama’s! Cranberry sauce is so controversial over the holidays but this will convert you I promise! Homemade is always better.

I’m not going to tell you that this is a healthier version, it’s just simply non-dairy. The secret? Cashews!

When butternut squash is in season, its flavors are so comforting. When you pair the sweet and nutty taste of butternut squash with the creaminess of a risotto you’ve got yourself fall’s newest favorite meal!