Chicken with ricotta dumplings

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 6

Cherry tomatoes	20 ounces
Olives, Nicoise	3/4 cup
Wine, dry red	1/3 cup
Salt	1/8 teaspoon +
Pepper, freshly ground	1/8 teaspoon +
Nutmeg, freshly ground	Pinch +
Chicken, boneless, skinless thighs	6
Olive oil, extra virgin	1 tablespoon
Ricotta	8 ounces
Parmesan, grated	½ cup + 2 tablespoons
Egg, lightly beaten	1 large
Flour, all-purpose	¼ cup
Oregano, fresh snipped	1 tablespoon

1. Preheat your oven to 400°F. 
2. In a 3-quart rectangular baking dish, combine the tomatoes, olives, wine, salt, pepper, and nutmeg; bake 20 minutes. 
3. Pat chicken dry with paper towels; brush with oil. 
4. Add chicken to the tomato mixture; bake 20 minutes. 
5. Meanwhile, in a medium bowl, combine the ricotta, ½ cup parmesan, egg, flour, oregano, pinch of salt, pinch of pepper, and pinch of nutmeg. 
6. Drop dumpling dough from a tablespoon onto the hot chicken mixture. 
7. Sprinkle with 2-tablespoons parmesan; bake 20 minutes. 
8. Let stand 5 minutes, sprinkle with fresh oregano, and serve. 

Recipe from Better Homes & Gardens.

Baked sweet potatoes with maple dressing

Active: 15 minutes; Total: 55 minutes; Serves: 4

Sweet potatoes, preferably yellow	4 medium
Butter, unsalted; room temperature	2 tablespoons
Salt, fine sea
Crème fraîche	½ cup
Maple syrup	1 tablespoon
Lime juice, freshly squeezed	1 tablespoon
Fish sauce	2 teaspoons
Black pepper, freshly ground	½ teaspoon
Scallions, thinly sliced, both green and white parts	2 tablespoons
Pinenuts, roasted	2 tablespoons
Red chile flakes	1 teaspoon
Lime zest	½ teaspoon

1. Preheat your oven to 425°F. 
2. Rinse and scrub the potatoes under running tap water. 
3. Slice them lengthwise, and place them in a roasting pan, cut side facing up. 
4. Brush or smear with butter, and season with salt. 
5. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. 
6. Bake for 20 minutes, remove the foil, flip the potatoes, and cook, uncovered, for 20 minutes more, until the potatoes are cooked thoroughly and are tender. 
7. Remove from heat and rest for 5 minutes. 
8. In a small bowl, combine the sour cream, maple syrup, lime juice, fish sauce, and pepper; season to taste with salt.
9. In another small bowl, combine the scallions, pine nuts, chile flakes, and lime zest.
10. To serve, top the warm roasted potatoes with a few tablespoons of the dressing, and sprinkle with the scallion-nut mixture. 

Recipe adapted from Food52.

Caramelized onion & bread soup with brûléed blue cheese

Active: 1 hour 20 minutes; Total: 2 hours; Serves: 6

Onions, red, white, sweet mix; halved and thinly sliced lengthwise	16 cups
Oil, extra-virgin olive	2 tablespoons
Butter, unsalted	2 tablespoons
Sherry, oloroso	¼ cup
Vegetable or chicken stock, low-sodium	6 cups
Thyme, fresh	6 sprigs
Salt, kosher	1 tablespoon +
Pepper, freshly ground	1 teaspoon +
Vinegar, sherry or white balsamic	2 teaspoons
Bread, day old, cut in chucks to cover soup bowl	6 slices
Cheese, blue cheese, chilled, thinly sliced or crumbled	6 ounces

1. In a stockpot over medium-high heat, toss together the onions, oil, and butter. 
2. Cook, stirring occasionally, until the onions start to caramelized, about 20 minutes. 
3. Reduce heat to medium, and continue to cook, stirring and scrapping the bottom any browned bits from the bottom of the pot, until the onions are tender and caramelized, about 30 minutes. 
4. Add sherry and cook, scrapping up browned bits from the bottom of the pot. 
5. Simmer over medium, stirring occasionally, until the sherry is almost evaporated, 2 to 3 minutes. 
6. Stir in the broth, thyme, salt, and pepper. 
7. Increase heat to high, and bring to a boil. 
8. Reduce heat to medium-low, and simmer, partially covered, until flavors marry, 20 to 25 minutes. 
9. Stir in vinegar and cook 1 minute; adjust salt and pepper to taste. 
10. Preheat oven to broil with an oven rack 6 inches from heat. 
11. Remove and discard the thyme sprigs. 
12. Divide hot soup evenly among six ovenproof crocks or bowls, and place on a rimmed baking sheet. 
13. Place bread pieces on each bowl, and gently push them down until half-submerged but still at top of soup. 
14. Add cheese to each bowl. 
15. Broil until cheese is melted, bubbly, and browned in spots, 2 to 3 minutes. 

Recipe by Dana Frank & Andrea Slonecker from Food & Wine Holiday Recipes.

Chicken liver pâté with green peppercorns

Total: 40 minutes + overnight; Makes 2 ½ cups

Livers, chicken, well trimmed	1 pound
Milk, whole	2 cups
Oil, extra-virgin olive	2 tablespoons + 1 tablespoon
Onion, thinly sliced	1 small
Sage leaves, fresh	5 small +
Garlic, thinly sliced	2 cloves
Salt, kosher
Pepper, freshly ground
Bourbon	2 tablespoons
Lemon juice, fresh	3 tablespoons
Butter, unsalted room temperature	1 cup
Peppercorns, green, in brine, chopped	2 tablespoons + 1 tablespoon brine
Crackers or toast

1. Combine livers and milk in a bowl, and refrigerate overnight. 
2. Drain and rinse the livers; pat dry. 
3. Heat 2-tablespoons oil in a large skillet over medium heat. 
4. Add the onion and 5 sage leaves, and cook until deep golden brown, about 8 minutes. 
5. Stir in the garlic, and cook for 1 minute. 
6. Scrape the mixture into a food processor. 
7. Heat 1-tablespoon oil in the same skillet over medium heat. 
8. Season the livers with salt and pepper, and cook, turning once, until golden, about 2 minutes. 
9. Add bourbon, and cook until almost evaporated and the livers are barley pink inside, 1 minute. 
10. Add livers and lemon juice to the food processor; pulse until finely chopped. 
11. With the machine running, add the butter, 1 tablespoon at a time, until the pâté is smooth. 
12. Stir in the peppercorns and brine; season with salt and pepper. 
13. Divide the pâté between two bowls; cover and refrigerate until chilled. 
14. Garnish with sage, and serve with crackers or toast. 

Recipe from Food & Wine Holiday Recipes.

Stilton-stuffed pickled peppers

Total: 25 minutes; Makes 60 peppers

Pepperoncini, whole; drained, patted dry	16 ounces
Stilton cheese	8 ounces
Peppadew peppers, whole; drained, patted dry	14 ounces

1. Using a paring knife, cut off and discard the pepperoncini stems; scoop out and discard seeds with a small spoon. 
2. Remove and discard the cheese rind; cut into about 60 pieces. 
3. Stuff one cheese chunk into each pepper; transfer to a serving platter. 

Recipe from Food & Wine Holiday Recipes.