How are those healthy eating New Years resolutions going? The roasted radicchio recipe I’m sharing today will do one of two things. Either you will love the adventure of cooking new foods and feeling good about what you are putting in your body (which is what I’m hoping for!). Or, you’ll make it, hate it and feel defeated.

DON’T BE DEFEATED! If you love radicchio, you’ll love this. And if you don’t, it’s an adventure! You can’t be afraid to make something you don’t like or have never tried, it’s part of the cooking journey. I believe in you!

Do you remember the first time you tried brussels sprouts and thought, “what the? I thought these were supposed to be disgusting.” I do. I watched some chef make them on Top Chef and decided to try them myself. They instantly became my favorite vegetable. I still can’t get my dad to love them (too many traumatic memories of boiled brussels sprouts), but I keep trying. Maybe if I coat them in Sriracha.

But seriously, what’s not to love about these maple bacon brussels sprouts? Bacon is delicious. Brussels sprouts are delicious. And maple syrup is one of the four major food groups. I don’t know what else you want in life (except for maybe world peace).

After the obligatory Thanksgiving dishes (broccoli and cheese sauce for the Barnes) as well as the standard ones like stuffing, mashed potatoes, gravy and oh yeah, turkey, usually a few new creations hit our table each year. One year I made pureed carrots with mint (we’re never making that again). But this new recipe, sautéed broccoli in a sherry cream sauce, is delicious and worthy of adding to your Thanksgiving spread.

As a rule, I don’t really think you need a recipe for mashed potatoes, you boil potatoes, throw some cream in there, mash it up and voila, you have mashed potatoes. But then I found out that every month 60,000 people search for “how to make mashed potatoes.” And that’s just on average, Thanksgiving not withstanding. I feel bad for those people, they deserve to know how to make mashed potatoes! So if you don’t know how to make mashed potatoes, here’s a simple recipe. And lucky for you, they’re hard to mess up.

Have you figured out your Thanksgiving sides yet? This weekend, I started thinking about what we’re going to bring this year to the Bokelmans.

We’ve spent four of the last five Thanksgivings with the Bokelmans. Usually there is a talent show, of which their children always win (one year they did a fashion show with garments made out of recyclables, another year they re-made an entire Taylor Swift music video. I don’t even know how they come up with this stuff!) This year we’re headed back. I’ve been brushing up on Beethoven’s 5th and am totally going to kick Olivia’s butt (she’s 6).

When I’m not practicing Beethoven’s 5th, I experiment with different dishes. This one is always a winner, particularly if you’re trying to steer clear of potatoes. Not so great if you’re trying to steer clear of fat.

Brian Regan’s riff about the cranberry salesman who figured that he could mix his cranberries with just about anything in the grocery store underscores a truth. Cranberries are a lot more versatile than many of us recognize. They can add unexpected zest to an otherwise pedestrian Thanksgiving. Today I share my take on the cranberry sauce. Hopefully it does for your table what the cran-man did for juice.

What’s your favorite Thanksgiving dish? As I mentioned yesterday, our favorites were 1. gravy 2. stuffing 3. mashed potatoes 4. broccoli and cheese sauce. Gravy beats stuffing, but only by a small margin. A good stuffing recipe is not hard to find. Finding the right stuffing recipe for your table might be. If you like a savory, melt-in-your-mouth stuffing, then this is the recipe for you. Also meatless, so that’s healthy, right?

How many times have you gone to the market during the holiday season, purchased pomegranates and then thrown them away January 1, because you can’t figure out how to cook with them? If you said, “every damn year” then welcome to the club. Pomegranates are beautiful and festive and I love pomegranate-influenced foods. The problem is I never actually make pomegranate-influenced foods. Usually they sit in a pretty bowl on my table and rot. This year it’s different.

When Joe and I lived in California last year we found a funky restaurant that we loved called The Lark. It was our go to date night spot. Sometimes we just went for drinks, sometimes we went for dinner, but regardless, we always ordered the brussel sprouts. They deep fry them and then toss them in an Asian vinaigrette. Get into my belly right now.