If there was ever any doubt as to the types of meals we make around here, then look no further than the ones we made during the second half of November. Bold! Spicy! Savory! Indulgent! Cheesy! The list goes on and on. One thing is for certain: we don’t make mild meals.

In fact, the more-intense the flavor profile the better if you ask me. Even if a dish isn’t spicy, it can still have rich flavors. And if it’s a lighter-style dinner, then it better have bold ingredients. Even our Thanksgiving dinner, as you’ll see below, took the traditional elements and ramped them up a notch. The best food is bold food and the second half of November was a clear example of that. Plus, it was all so darn delicious!

Find below the dishes we’ve made in the last few weeks including links to recipes (as available), key ingredients, and cookbooks worthy of a spot on your bookshelf. As always, please send us a note with any questions about our meals.