Seasonal Recipes

As the New Year unfolds, it brings with it a delightful opportunity to explore and savor new flavors in the kitchen. Embrace the spirit of the season with a collection of delectable recipes that capture the essence of winter warmth and celebration. Among them, a creamy one-pot sausage gnocchi promises a comforting and indulgent experience, perfectly suited for cozy gatherings and quiet nights alike. Complemented by the sweet symphony of flavors, a pear tart adorned with a luscious dulce de leche drizzle provides a sweet finale to your culinary journey, blending the richness of the season with a touch of decadence. Elevate your New Year’s table with these enticing dishes, inviting loved ones to share in the joy of festive feasting.

Creamy One-Pot Sausage Gnocchi

Total Time	Servings
35 Minutes	4-6

• 2 tbsp. salted butter 
• 3 cloves garlic, finely chopped and divided
• 1/2 c. panko breadcrumbs
• 1 1/4 tsp. kosher salt, divided, plus more to taste
• 3/4 tsp. ground black pepper, divided, plus more to taste
• 3/4 c. grated parmesan cheese, divided, plus more to serve
• 1/4 c. chopped fresh parsley, divided
• 1 lb. hot Italian sausage, casings removed
• 1 medium yellow onion, chopped
• 1 tbsp. tomato paste
• 1 tsp. dried oregano
• 1/2 c. dry white wine
• 2 (12-oz.) packages refrigerated gnocchi 
• 1 (14.5-oz.) can diced tomatoes
• 1 c. chicken broth
• 4 oz. cream cheese, cubed
• 1 (5-oz.) bag baby spinach

Directions

1. In a large, 12-inch skillet, melt the butter over medium heat. Add 1 finely chopped garlic clove and cook until fragrant, about 30 seconds. Stir in the panko breadcrumbs, ½ teaspoon of salt, and ¼ teaspoon of pepper and toast, stirring frequently, until the panko is golden brown and crispy, 7 to 9 minutes. Remove the mixture to a medium bowl and cool for 5 minutes. Stir in ¼ cup of parmesan and 1 tablespoon of parsley.
   
2. In the same skillet, cook the sausage and onion over medium heat until lightly browned and the sausage is crumbly, 7 to 9 minutes. Stir in the tomato paste, the remaining 2 cloves of garlic, oregano, remaining ¾ teaspoon of salt, and the remaining ½ teaspoon of pepper. Cook until fragrant, 1 minute.
   
3. Add the wine and cook, stirring constantly, until slightly reduced, 1 minute. Stir in the gnocchi, tomatoes, chicken broth, and cream cheese. Bring to a simmer, reduce the heat, and cover the pan. Cook for 5 minutes undisturbed.
   
4. Uncover the pan and stir in the spinach. Cook until the sauce is thickened and the spinach is wilted. Stir in the remaining ½ cup of parmesan cheese and 3 tablespoons of parsley. Taste for salt and pepper.
   
5. Serve the gnocchi hot with toasted breadcrumbs.

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Pear Tart with Dulce de Leche Drizzle

Time	Servings
6 Hours	10 – 12

Dulce De Leche and Dough

• 1 14-oz. can sweetened condensed milk, label removed
• 1 Tbsp. granulated sugar
• 1 tsp. kosher salt
• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1 cup (2 sticks) chilled unsalted butter, cut into ½” pieces
• 2 Tbsp. apple cider vinegar

Filling

• ⅓ cup fresh lemon juice
• 3–4 pears, preferably Starkrimson or red Anjou
• 3 Tbsp. granulated sugar
• 2 Tbsp. all-purpose flour
• 1 Tbsp. finely grated lemon zest (from 1 lemon)
• ½ tsp. ground cinnamon
• ½ tsp. kosher salt, plus more
• 2 Tbsp. unsalted butter, cut into small pieces, frozen
• 1 large egg
• 2–3 Tbsp. raw sugar

Directions

Dulce de leche and dough:

1. If making the dulce de leche, place unopened can of condensed milk on its side in a large pot; pour in room-temperature water to cover by at least 2″. Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. Let cool in pot in water, 40–60 minutes. Remove can from pot and chill 12 hours before opening.
   
2. Combine granulated sugar, salt, and 3 cups (375 g) all-purpose flour in a large wide bowl. Add butter and toss until generously coated. Using your fingers smash butter into thin disks, tossing with flour as you go. Work until all the butter has been smashed and coated (irregular pieces of butter produce a flakier crust). Sprinkle vinegar and 1 Tbsp. ice water over and toss with a wooden spoon until just combined (the spoon prevents the butter from warming too quickly). Add another 3 Tbsp. ice water a tablespoonful at a time, stirring after each addition until water is absorbed. Using your hands , continue to work in water by the tablespoonful just until mixture holds together when squeezed in your hand, 2–4 Tbsp. more.
   
3. Turn mixture out onto a lightly floured work surface and gently knead until a dough forms (be careful not to overwork). If dough is too dry, sprinkle with a few drops of water; if too sticky, work in a little more flour. Roll dough to about an 8×5″ rectangle, then fold in half crosswise. Roll back out to an 8×5″ rectangle, dusting surface as needed, and fold again. Repeat rolling out and folding 2 more times. Divide dough in half. Tightly wrap each half in plastic or parchment paper and gently form into 1″-thick disks (you’ll only need 1 for the tart). Chill at least 1 hour.
   
4. Do ahead: Unopened dulce de leche can be made 3 months ahead; keep chilled. Opened dulce de leche can be made 3 weeks ahead; transfer to an airtight container and chill. Dough can be made 3 days ahead; keep chilled, or freeze up to 3 months. Thaw at room temperature 1–2 hours or in the fridge overnight before using.

Filling and assembly:

1. Place a rack in bottom third of oven; preheat to 375°. Let a disk of dough sit 5 minutes at room temperature. Line a 9″ or 10″-diameter tart pan with parchment paper, leaving some overhang. Roll out dough on a lightly floured surface, rotating often and dusting as needed to prevent sticking, to ¼” thick. Fold dough in half and transfer to prepared pan . Unfold and lift edges so dough slumps down into corners. Gently press dough into pan with the back of your index finger. Trim pastry with kitchen shears or a paring knife to a 1″ border. Fold excess over into pan and press double layer into sides of pan. Prick bottom of tart a few times with a fork. Chill while you prepare the filling. For a decorative crust like in the photo, see chef’s note at the end of the recipe.
   
2. Pour lemon juice onto a large rimmed plate or into a shallow bowl. Working one at a time, hold stem of each pear and cut vertically into 4 pieces, working your way around the core; discard core. Set pieces cut side down and slice lengthwise ¼” thick, keeping slices in groups. Place in lemon juice to prevent cuts sides from browning.
   
3. Combine granulated sugar, flour, lemon zest, cinnamon, and ½ tsp. salt in a small bowl. Sprinkle mixture evenly over dough and dot all over with frozen butter. Fan each group of pears in crust in alternating directions.
   
4. Whisk egg, a pinch of salt, and 1 Tbsp. water in a small bowl to combine. Brush edges of pastry with egg wash and sprinkle 2–3 Tbsp. raw sugar in an even layer over pears and crust. Place tart on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling slightly, about 1 hour. Transfer to a wire rack and let cool. Remove tart from pan by lifting parchment and transfer to a cutting board or large plate.
   
5. To serve, cut tart into slices and transfer to plates. Open dulce de leche and drizzle some over each slice if desired.
   
6. Do ahead: Tart can be made 2 days ahead. Store airtight at room temperature, or cover and chill up to 4 days.
   
7. Chef’s note: For a decorative crust, roll out dough scraps to ⅛”–¼” thick on a lightly floured surface and chill 5 minutes. Generously flour surface and pastry and cut into decorative shapes with pie cutters or small cookie cutters. Gently press around edges of tart as desired. Brush tops of cutouts with egg wash to help them stick and freeze tart 1 hour (cutouts will keep their shape best during baking if they are frozen solid) then continue to fill and bake as instructed. If cutouts brown too much before tart is done, cover individually with small pieces of foil.

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Sheet Pan Vegetable Coconut Curry Rice

Total Time	Servings
50 minutes	6

• 1 2-inch knob fresh ginger, sliced into coins
• 6 cloves garlic
• 2 cups basmati rice, rinsed until clear then drained
• One 14-ounce can full-fat coconut milk
• 3 tablespoons olive oil, plus more for greasing
• 1½ tablespoons curry powder or garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1½ teaspoons kosher salt
• 1/2 small red onion, thinly sliced
• 1/4 cup raisins
• 1 cup chopped carrots
• 2 cups broccoli florets
• 2 bay leaves (optional)
• 1-2 star anise (optional)
• 1 cinnamon stick (optional)
• Chopped cilantro, for topping
• 1/3 cup toasted cashew pieces, for topping
• Fresh lemon juice, for topping

Directions

1. Heat the oven to 450°F and lightly grease a standard, half-size sheet pan (12-by-18-inches).
   
2. In a mortar and pestle or with the side of a knife, mash the ginger and garlic together to create a wet paste. Set aside.
   
3. In a medium saucepan, combine the coconut milk with 2¼ cups water and bring to a boil.
   
4. While the coconut milk is heating, in a large bowl, combine the rice, olive oil, ginger and garlic paste, curry powder, turmeric, paprika, cayenne pepper, salt, onions and raisins and mix until the rice is thoroughly coated. Add the carrots and broccoli and toss to combine. Transfer the mixture to the greased sheet pan, and add the whole spices like bay, star anise and cinnamon, if using. Spread everything out evenly in the pan and carefully pour the boiling coconut mixture evenly over the rice. Run a spoon through the mixture to make sure each grain is coated.
   
5. Cover the sheet pan with aluminum foil and very carefully, being sure not to spill the hot liquid, transfer the pan to the oven and bake for 30 minutes.
   
6. Remove the pan from the oven, fluff the rice and top with cilantro, toasted cashews and a squeeze of fresh lemon juice and serve.

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