This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!

If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.

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I used pumpkin purée in this recipe, but you can absolutely use acorn or butternut squash. If you do, just cube it and let it simmer in the broth until tender (not just fork tender, but falling apart on the fork.) This should take 20-30 minutes.

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My spin on coq au vin honors the traditional flavors of the dish, while adjusting some elements to meet my taste. If your taste is similar to my taste, you will love it. If you prefer the OG stewy coq au vin that we’re used to, then check out Julia Child’s recipe or the NY Times.

Back to my recipe. I did a few things differently here. First of all, I really don’t love boiled vegetables. (Do you?) So, instead of boiling my root vegetables throughout, I decided to boil them to cook internally, then halfway through the stew’s simmer time, transfer them to a sheet pan and roast with some potatoes until crispy. This way, they get the wine/stew flavor but also develop a crispy, caramelized and roasted texture that I love. If we’re going to make a recipe that takes over an hour…we better LOVE it.

I bumped things up another notch with some crispy seared maitake mushrooms (instead of traditional button mushrooms) and some green beans to serve with. Instead of adding the mushrooms and rest of the vegetables back to the stew, I just combine all of the elements in the bowl, and let each person choose how much of a stewy vibe they want.

Finally, the red wine I used in my recipe is totally different than the traditional nod to Burgundy (i.e: Pinot Noir or Gamay.) Pinot Noir would of course go beautifully here because it has an earthy element to it…however…most Burgundy pinots are pretty pricy. Now that I actually have a wine education I feel confident in this little switcharoo that I did here…which is to use a GSM (Grenache Syrah Mouverdre) blend from the Rhone Valley instead of a Burgundy. First of all, the prices from Rhone are more approachable than Burgundy. Second, I really like the taste that it brings to the chicken — the Syrah has a meaty/gamy element to it that blends beautifully with the Grenache, which has an herbal element to it along with ripe fruit. A nice, safe choice would be to get a bottle from Chateauneuf du Pape. You can drink whatever is left, of course.

If you don’t have cognac, use bourbon. If you don’t have either, just use some extra red wine. If you don’t want to use more red wine, use some chicken stock. THERE’S ALWAYS A WAY TO MAKE IT HAPPEN!!!

Make this gluten-free by substituting the flour used in the roux with a GF all purpose flour.

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When I was developing this recipe, I could never put my finger on *why* I love this focaccia. It’s one of those things that I can’t stop eating whenever it’s in front of me, but I can’t figure out which part of it is my favorite. Is it the nutty, spongy dough that’s soaked in floral olive oil? Is it that combination of pumpkin seeds, shallots and herbs WITH the dough? Is it the sea salt on top? WHY do I love this so much?!?! I still don’t know the answer, but maybe you can figure it out for me.

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Before I get to the steps so you can make this yourself, I want to highlight that this pumpkin focaccia would be a very impressive and seasonal side dish at a dinner party, Friendsgiving or Thanksgiving. It’s a BREAD for god’s sake…so making that from scratch and making something no one has ever had before  is impressive x 92103802384 (as long as your friends are the type to appreciate a fun dining experience.) Along with being an impressive side, it’s also a great bread to make for the week. I prep this on Sunday night, and then I eat a piece with some fried eggs for lunch. Or I have a slice with olive oil as a snack.

What type of olive oil did you use?

When making focaccia, it’s important to use a flavorful extra virgin olive oil. When I say flavorful, I really mean great quality cold pressed olive oil that naturally has flavor. I’m not talking about infused olive oil or anything of that nature. The brand of olive oil I used is California Extra Virgin Olive Oil.

Can I make this on a thin sheet pan instead of a casserole dish?

Yes, you can but I don’t think you should. In my opinion, a thicker pan is best for the texture/flavor of this particular focaccia. I tried a thin, crunchy version and it didn’t hit the same. I’m not sure why, but that’s my personal opinion.

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What should I do if I can’t find pimentos ?

You can 100% substitute the jarred roasted bell peppers that you find at the super market. In my opinion, the brand Cento is great. If you like heat, add 2 tablespoons of finely chopped Calabrian chilis (without seeds if possible, that just makes it insanely spicy) and add some of the chili oil as well.

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You can use any sturdy noodle here…I chose radiatore because, well,  I found it at a grocery store and thought it was 1) really cool and 2) would hold a creamy cheese sauce well in its little crevices. There’s truly no important reason why I chose this pasta aside from those two factors. I think macaroni, rigatoni mezze, rigatoni, lumache, pumpkin shaped pasta or shells would also go well here.

This recipe is really straight forward. I like to let the cheese shine and I don’t really season with anything other than salt and pepper. However, if you love to serve up heavily seasoned mac n cheese (power to you) you can 100% add garlic powder, paprika, chili powder, onion powder, mustard powder and any other seasonings that you like.

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Want a vegetarian option? Check out my veggie pot pies that I made with TODAY. 

Please excuse the photo quality in this blog post. I ended up making this pot pie and my camera broke, so I had to use my iPhone!

For the filling, I went with fennel, onion, garlic, thyme, rosemary, cooked leftover chicken breast (you can of course use leftover Thanksgiving turkey!) and butternut squash. Of course, you can adjust this to whatever you prefer. The most *controversial* ingredient in here would be the squash, which you can switch for carrots or blanched sweet potatoes.

If you don’t feel like making a one-skillet pot pie, please know that you can absolutely use this filling and pour it into smaller ramekins for “personal serving pot pies.” Just roll out some puff pastry and cut a smaller crust!

Make ahead: You can 100% make the filling the day before and then assemble with the crust and bake right before serving!

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What is a Galette?

A galette is a French style free-formed crust with sweet or savory filling. It’s basically pie and tart’s wayyyy more chill, easy going cousin. Some differences: First, a tart uses a straight up & down crust, and is baked in a baking dish of some kind (think spring-form pan or sheet pan) while a galette is baked right on a baking dish, and usually has a more rustic edge and a little flatter, depending on what it’s filled with. That’s actually the real beauty of a galette- since it’s free-form, you don’t need any special equipment, and the rustic look it’s meant to have means it’s great for amateurs. In simple terms: you really can’t f*ck it up. In this version, I am using puff pastry not traditional dough so it’s going to come out flakier and lighter, compared to a traditional galette that would be a little more dense and crunchy. Either way you want to make this it’s going to come out amazing!

Now for the filling … you can follow this recipe to a tee, OR make it your own. There’s really so much room for personal expression here, everything from the herbs to the cheese to the fruit to the honey is interchangeable. I’m using a nice brie here, but camembert or any kind of creamy goat or sheep’s milk brie works great as well. For the fruit on top, I went with blackberries because I love the color and the tartness they add to the creamy cheese, but you could substitute blueberries, strawberries… even peaches! Feel free to get creative with the fruit/cheese/herb combo here. The only thing I want to note is that you’ve got to use fresh fruit- frozen will make the dough too soggy.  You could even make a fruit compote with a few different types and a little sugar if that’s what you’re feeling. Have leftover pie filling? This is a great use for that. If you are going straight up dessert, that might be the way to go if you want it a little on the sweeter side. 

What’s up with this Homemade Lavender Honey?

Obviously this sounds pretty intense, but let’s be real, I made it, so it’s not. Traditionally, you’d take sprigs of culinary lavender and let it soak in some good quality honey for like a month…. but I don’t have time for that and I doubt you do either. So instead, I’m infusing lavender with water and reducing that in some honey so that it picks up the flavor. You can also buy store bought lavender honey. Or, you can use regular honey and the dish won’t suffer at all.  I just love lavender so that was a personal choice.

This galette is a real stunner and I recommend bringing it as an appetizer or dessert to share- it’s sort of like a sweet and savory and SUPER rich pizza, so eating this solo might take its toll. Either way, you’ll be whipping up an incredibly beautiful and delicious final product that looks like something only a pro could create!

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For this casserole, I used fresh par-boiled green beans instead of canned (takes literally 3 minutes.) I also made my own fried shallots for topping (shocking easy and I promise you can do it!) The casserole itself is made of green beans, scallions and farfalle pasta, tossed in the creamy sauce used in the Campbell’s® Green Bean Casserole recipe. Guess what the secret ingredient is? Soy sauce. I’m serious! Soy sauce brings this creamy mushroom sauce to a whoooole new level with almost an umami element to it.

This recipe feeds up to 10 people, if you’re serving the casserole as a side. If you want to go main-course with it, I would say it feeds about 6 people.

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A lot of you have asked what air fryers I like, and as a culinary host on Amazon LIVE, boy do I have some opinions and recommendations for you! I’m linking my favorites below. The particular air-fryer that I used for this recipe is the Ninja Dual Air-Fryer that has two different baskets so you can prepare two dishes at once. I’m linking it below along with some more of my favorites of all price ranges! You can also watch me LIVE on Amazon at 6PM on November 10th to get the full recipe and demo. While we are on the subject of air fryers, I do want to clarify exactly what they do. Air fryers are essentially mini convection ovens, where hot air circulates around the food to cook it and build ultimate crispiness. You can make anything that you would traditionally bake in an oven in an air fryer, and you will have a faster cook time and evenly crisp/browned results.

If you don’t have prosciutto, you can sub out for bacon (yasssss), thinly sliced pancetta, or even salami if you want something a little funkier. If you can’t find asparagus, go for green beans instead. They will give the same crunchy texture with a lighter, less vegetal and intense flavor.

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