What I’m Cooking This Month

on December 3, 2011
Mark Boughton/styling: Teresa Blackburn

German Drop Cookies

First up - my mom's German Drop Cookies. Made with 4 simple ingredients - butter, sugar, pecans and flour. They're my kids' favorites. Recipe: German Drop Cookies

Mark Boughton/styling: Teresa Blackburn

Swedish Almond Butter Cookies

Next, Mandel Kakor, Swedish butter cookies made with what seems like an ungodly amount of almond extract. I'm always tempted to toss in some ground almonds too—maybe this will be the year. Sweet and buttery, I just adore these cookies. Recipe: Swedish Almond Butter Cookies

Mark Boughton/styling: Teresa Blackburn

Cheddar Lasagna

Alas, man cannot live on cookies alone. So to feed a crowd, I'll bake this lasagna made with a bechamel sauce and plenty of sharp Cheddar cheese. Recipe: Cheddar Lasagna

Mark Boughton/styling: Teresa Blackburn

Mississippi Caviar

When I read this recipe, it did nothing for me. But then I tasted it. Fresh and bright, it's perfect on chips, alongside a steak, rolled up in fajitas or simply spooned out of a bowl. Recipe: Mississippi Caviar

Mark Boughton/styling: Teresa Blackburn

Pork Loin with Roasted Pears and Shallots

Garlicky pork with caramelized pears and shallots—what could be better? Recipe: Pork Loin with Roasted Pears and Shallots

Mark Boughton/styling: Teresa Blackburn

Six-Fruit Compote

This recipe is a lil' burst of sunshine in December. It's great for brunch, with a strata or for dessert. And the fresh citrus makes it a refreshing respite from all the season's rich foods. Recipe: Six-Fruit Compote

Mark Boughton/styling: Teresa Blackburn

Cheese Gougeres

Who can balance a plate, a fork and a glass of wine? Not me. That's why I love these cheese puffs. They're super easy to pop in your mouth at parties while holding a glass of wine and talking. Who says I can't multitask? Recipe: Cheese Gougeres

Mark Boughton/styling: Teresa Blackburn

Lemon Frozen Yogurt With Blackberries

Creamy, sweet, light and perfect for lemon lovers, this is my go-to dessert. Recipe: Lemon Frozen Yogurt

Mark Boughton/styling: Teresa Blackburn

Rosa di Parma

Simply put, this recipe is the bomb. I make it for most special occasions. It's not cheap, the beef tenderloin will set you back about $75 alone. But stuffed with cheese, spinach and proscuitto, it's worth every penny. Recipe: Rosa di Parma

Mark Boughton/styling: Teresa Blackburn

Red Apple Salad with Oranges and Feta

My go-to salad. Again, this recipe makes use of the season's great citrus. Use tangerines, clementines or oranges. Combined with feta, sweet apples and peppery arugula it rocks the house. Recipe: Red Apple Salad with Oranges and Feta

Mark Boughton/ styling: Teresa Blackburn

Jill Melton, Editor-in-Chief

In December it will be tough to find me; I'll be living in a perpetual cloud of flour and sugar, baking up goodies for teachers, neighbors, co-workers, family and friends.