This time of the year always draws me back to the kitchen. There’s something about slower evenings, gathering around the table, and making the foods that feel especially comforting. These are the kinds of recipes I love most—simple enough to make at home, but special enough to share with the people you love. From a slow-braised dinner to something warm from the oven, I hope there’s a recipe here that finds its way to your table this season.

Pomegranate-Braised Short Ribs

Serves 4–6

Ingredients

4–5 lb bone-in beef short ribs

Kosher salt and freshly ground black pepper

2 tbsp olive oil

1 large yellow onion, diced

2 carrots, diced

3 garlic cloves, smashed

2 tbsp tomato paste

1 cup dry red wine

1½ cups beef stock

1 cup 100% pomegranate juice

2 tbsp balsamic vinegar

1 tbsp brown sugar or honey

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Seeds from ½ pomegranate, for serving

Fresh thyme, for serving

Directions

1. Heat oven to 325°F.

2. Pat the short ribs very dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the ribs until deeply browned on all sides, about 3–4 minutes per side. Transfer to a plate.

3. Reduce heat to medium. Add onion and carrots and cook 6–8 minutes, until softened and beginning to caramelize. Add garlic and tomato paste and cook 1–2 minutes.

4. Pour in the red wine, scraping up the browned bits from the bottom. Simmer about 5 minutes.

5. Add beef stock, pomegranate juice, balsamic vinegar, and brown sugar or honey. Add thyme, rosemary, and bay leaves.

6. Return the short ribs to the pot. The liquid should come roughly two-thirds of the way up the meat rather than completely covering it.

7. Cover and transfer to the oven for 3–3½ hours, until the meat is extremely tender and nearly falling from the bone.

8. Carefully transfer the ribs to a plate and loosely cover. Strain the braising liquid, discarding the vegetables and herbs, and skim excess fat from the surface.

9. Return the liquid to the pot and simmer until reduced to a shiny, spoon-coating sauce, about 15–25 minutes. Taste and adjust seasoning. Return the ribs to the sauce to warm through. Finish with pomegranate seeds and fresh thyme.

Creamy Horseradish Mashed Potatoes

Serves 4–6

Ingredients

2½ lb Yukon Gold potatoes, peeled and cut into chunks

6 tbsp unsalted butter

¾ cup heavy cream

⅓ cup sour cream or crème fraîche

2–3 tbsp prepared horseradish, drained

1 tsp kosher salt, plus more for the cooking water

Freshly ground black pepper

Directions

1. Place potatoes in a large pot and cover with cold water. Season the water generously with salt. Bring to a boil, reduce to a simmer, and cook until very tender, about 15–20 minutes.

2. Drain well and return the potatoes to the warm pot for 1–2 minutes to allow excess moisture to evaporate.

3. Meanwhile, gently warm the butter and heavy cream.

4. Mash the potatoes until smooth, then gradually fold in the warm butter and cream. Stir in the sour cream and 2 tbsp horseradish.

5. Season with kosher salt and black pepper. Taste and add the remaining horseradish if desired. Serve warm.

Pumpkin Crumb Muffins with Maple Butter

Makes 12 muffins

Muffin Ingredients

½ cup unsalted butter

1 cup pumpkin purée

2 eggs

½ cup pure maple syrup

⅓ cup brown sugar

¼ cup plain Greek yogurt or sour cream

1 tsp vanilla extract

1¾ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1½ tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

½ tsp kosher salt

Brown Sugar Crumb 

½ cup all-purpose flour

⅓ cup brown sugar

1 tsp cinnamon

Pinch of salt

4 tbsp butter, melted

Mix all ingredients with a fork until chunky crumbs form.

Maple Butter

6 tbsp salted butter, softened

1½ tbsp pure maple syrup

Pinch of flaky salt

Whip softened salted butter with maple syrup until light and fluffy. Finish with flaky salt.

Directions

1. Heat oven to 425°F and line a 12-cup muffin pan.

2. Brown the ½ cup butter in a saucepan over medium heat until it smells nutty and the milk solids turn golden brown. Remove from heat and cool for about 10 minutes.

3. Whisk together pumpkin, eggs, maple syrup, brown sugar, yogurt, and vanilla. Whisk in the cooled brown butter.

4. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Fold the dry ingredients into the pumpkin mixture just until combined.

5. Divide batter evenly among the muffin cups and generously pile crumb topping over each.

6. Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F and bake another 14–17 minutes, until the centers are set.

8. Serve with maple butter.

Maple Apple Oatmeal with Salted Pecan Crumble

Serves 4

Creamy Oatmeal

2 cups whole milk or unsweetened oat milk

2 cups water

2 cups old-fashioned rolled oats

¼ tsp kosher salt

1 tsp vanilla extract

1 tbsp pure maple syrup

½ tsp cinnamon

Brown Butter Maple Apples

2 medium crisp apples, such as Honeycrisp or Pink Lady

2 tbsp unsalted butter

2 tbsp pure maple syrup

½ tsp cinnamon

⅛ tsp ground cardamom

Pinch of kosher salt

1. Core apples and cut into thin wedges, leaving skins on. Melt butter in a skillet over medium heat and continue to cook until it foams and the milk solids turn golden brown and smell nutty.

2. Add apples and cook about 3 minutes without moving them too much. Flip and cook another 2–3 minutes. Add maple syrup, cinnamon, cardamom, and salt. Cook another 1–2 minutes, until tender but still holding their shape and the maple mixture is glossy.

Salted Pecan Crumble

1 tbsp butter

½ cup chopped pecans

⅓ cup old-fashioned oats

1½ tbsp pure maple syrup

¼ tsp cinnamon

Generous pinch of flaky sea salt

Melt butter in a small skillet over medium-low heat. Add pecans and oats and cook 2–minutes, stirring, until lightly toasted. Add maple syrup and cinnamon, and cook another 2–3 minutes, until golden and sticky. Spread onto parchment and sprinkle with flaky salt. Let cool to crisp.

Directions

1. Bring milk, water, and salt to a gentle simmer. Stir in oats and reduce heat to medium-low. Cook 5–7 minutes, stirring occasionally, until thick and creamy. Remove from heat and stir in vanilla, maple syrup, and cinnamon. Let stand 2 minutes.

2. Spoon oatmeal into bowls and arrange warm apples over top. Spoon over any brown-butter maple sauce left in the skillet, then finish with salted pecan crumble and a tiny pinch of
flaky salt.

Spiced Apple Rum Old Fashioned

Makes 1 cocktail

Ingredients

1½ oz aged dark rum

½ oz apple cider

¼ oz pure maple syrup

4 dashes orange bitters

Pinch of cinnamon

1 large ice cube

Thin apple slice, for garnish

Cinnamon stick, for garnish

Directions

1. Add rum, apple cider, maple syrup, bitters, and a tiny pinch of cinnamon to a mixing glass with ice. Stir until well chilled.

2. Strain over a large ice cube in a rocks glass. Garnish with an apple slice and cinnamon stick.

Brown Butter Oatmeal Chocolate Chip Cookies

Makes 6 large cookies

Ingredients

4 tbsp unsalted butter

¼ cup packed brown sugar

2 tbsp + 2 tsp granulated sugar

1 egg yolk

½ tsp vanilla extract

½ cup all-purpose flour

¼ cup old-fashioned rolled oats

¼ tsp baking soda

¼ tsp kosher salt

½ cup mini chocolate chips

Flaky sea salt, optional

Directions

1. Brown the butter in a small saucepan until golden and nutty. Pour it into a mixing bowl, including all the browned bits, and cool for about 10 minutes.

2. Whisk in both sugars, followed by the egg yolk and vanilla.

3. Stir in flour, oats, baking soda, and salt. Fold in most of the mini chocolate chips, reserving some for the tops.

4. Let the dough rest 20 minutes. If it still feels very soft, refrigerate another 10 minutes.

5. Heat oven to 350°F. Divide dough into 6 cookies on a parchment-lined baking sheet. Keep them fairly thick rather than flattening them. Press reserved mini chocolate chips into the tops.

6. Bake 9–11 minutes, until edges are golden and centers still look slightly underbaked.

7. Sprinkle with flaky sea salt while warm, if desired. Let cool on the baking sheet for several minutes before moving.