Donna Walsifer
year end wrap up
My husband’s knee replacement surgery has come and gone and he’s in week three of recovery. We both picked up a cold along the way. Between his recovery, rehab and our colds, I still had time to prepare a just a few special things.
One evening, I prepared Sticky Chicken and Brussels Sprouts Stir-Fry, a recipe by Ali Slagle from The New York Times/NYT Cooking app. You can substitute other green vegetables if Brussels sprouts aren’t your thing. Substitutes such as broccoli florets, green beans or snow peas will work. To spice it up, Ms. Slagle suggests, crushed red pepper, chopped garlic or ginger. My husband sometimes likes to add Chinese mustard to his stir-fry. For the recipe you’ll need soy sauce, balsamic vinegar, maple syrup, cornstarch, boneless and skinless chicken breasts, neutral oil, Brussels sprouts and salt.
One evening, I prepared Sticky Chicken and Brussels Sprouts Stir-Fry, a recipe by Ali Slagle from The New York Times/NYT Cooking app. You can substitute other green vegetables if Brussels sprouts aren’t your thing. Substitutes such as broccoli florets, green beans or snow peas will work. To spice it up, Ms. Slagle suggests, crushed red pepper, chopped garlic or ginger. My husband sometimes likes to add Chinese mustard to his stir-fry. For the recipe you’ll need soy sauce, balsamic vinegar, maple syrup, cornstarch, boneless and skinless chicken breasts, neutral oil, Brussels sprouts and salt.
The recipe begins my making a slurry with the soy sauce, vinegar, maple syrup, cornstarch and water and mixed until the cornstarch is dissolved. Cubed chicken pieces are added to the mixture and stirred until coated. This is called “velveting chicken,” a technique used to tenderize the meat and protect it during the cooking process from becoming tough and dry.
In a large nonstick skillet, or wok, add oil and turn heat to medium-high. The Brussels sprouts are cut in half and added in a single layer to the pan with the cut side down. They’re seasoned with salt and pepper and cooked until brown, turning bright green and are crisp tender. Next, the chicken and the sauce are added to the pan and stirred until cooked through. Add a tablespoon of water if the pan sauce begins to burn.
This was a tasty and flavorful dish. After reading some of the other cook’s comments, I reduced the amount of maple syrup (recipe called for 1/4 cup), but that was a mistake on my part. You need the full amount. The sauce is to be both sweet and sour; reducing the maple syrup took away the full effect of that component. My husband and I enjoyed the dish, but the next time, I’ll follow the original recipe.
To finish out my holiday baking this year, I prepared a recipe from King Arthur Flour for Gingerbread Crinkle Cookies. I was looking for a cookie a little more on the savory side when I found this. For the recipe you’ll need dark brown sugar, unsalted butter, molasses, vanilla, table salt, an egg, all-purpose flour (can substitute a one-for-one gluten free flour), mini diced ginger, King Arthur Gingerbread Spice (recipe follows to make your own), baking powder, and baking soda. The coating is made with confectioners’ sugar and more of the gingerbread spice.
The recipe begins by combining the brown sugar, melted butter, molasses, vanilla and salt in a bowl making sure to eliminate any lumps. The egg is mixed in until incorporated followed by the balance of ingredients. To make the gingerbread spice, add to a small bowl 1/2 teaspoon of ground ginger, 1/2 teaspoon of cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/4 teaspoon of ground cloves. For the cookie dough you’ll use 1-1/2 teaspoons and the remainder, approximately 3/4 teaspoon, is for the coating.
Once the cookie dough is made, it’s covered and refrigerated for one hour. After chilling, I used a cookie scoop to form my cookies then rolled them in the sugar coating. The cookies were baked on a parchment lined cookie sheet for approximately 8 to 10 minutes. I used a cookie scoop, approximately 1-1/2 tablespoons. If you use a larger scoop, which the recipe calls for, baking time will be longer. To check for doneness, the cookies need to be puffed and set in the center with firm edges.
My husband and I tested one when they were slightly warm. Wow, were these cookies the bomb! Adding the crystallized ginger really amped up the flavor giving it the savoriness I was after. The cookies weren’t overly sweet and had a nice texture that was a bit chewy. My daughter-in-law loved the cookies.
Another recipe on my holiday list was a new twist on shrimp cocktail that I discovered when watching an episode of America’s Test Kitchen on PBS. Shrimp Cocktail with Chipotle Lime Sauce leveled up an ordinary shrimp cocktail to something special. The cooking method was also different as the shrimp were cold brined before cooking. In a large pot (for two pounds of shrimp) add one quart of cold water, 2 tablespoons of granulated sugar and 2 tablespoons of kosher salt. Stir the mixture until the sugar and salt dissolve. Add cleaned and deveined shrimp to the pot, making sure they’re submerged and wait 15 minutes. Add 1 quart of additional cold water and another 1 tablespoon of salt; mix until dissolved. The pot is placed over medium heat and simmers until the water temperature reaches 160°, whereby the shrimp will cook reaching a temperature of 140°. This will take approximately 12 minutes. I used a Thermapen for this step, a cooking thermometer is required for this. Once the water reaches 160°, I used a spider and placed the shrimp in an ice bath. (ATK made a bath with 8 cups of ice and 1 quart of water.) Once the shrimp chilled, I placed them on a towel lined rimmed baking sheet to dry off.
For the chipotle lime sauce, you’ll need ketchup, horseradish, minced cilantro (I substituted parsley), minced chili in adobo, lime zest, lime juice and Worcestershire sauce. Everyone loved this at Christmas dinner. The flavors melded together nicely, there was a kick of heat from the fresh horseradish, smokiness from the chili in adobo and a freshness from both the lime juice and lime zest. I think this was tastier than the standard cocktail sauce. During the ATK episode, they also demonstrated another sauce recipe for the shrimp, Creole Remoulade. I didn’t make that one, but I do have the recipe posted below.
A final new salad of the year brings me to Pear and Radicchio Salad with Blue Cheese by David Tanis. The recipe appeared in The New York Times in the article “A Winter Dinner Menu that Brings the Sunshine,” from December 3, 2025. Although my husband was gifted a charcutier box that included pears and blue cheese, I absently used some leftover goat cheese. For the recipe you’ll need a shallot, balsamic vinegar, salt, pepper, walnut oil or extra-virgin olive oil, a head of radicchio, pears such as red Bartlet or Comice, pomegranate seeds, blue cheese (Roquefort, Gorgonzola or Stilton) and optional is honey for garnishing.
Once I started peeling the leaves off the radicchio head, I couldn’t believe the amount of lettuce I had. I rinsed and spun the leaves dry. For the vinaigrette, the vinegar and finely diced shallot are placed in a bowl for 5 minutes to soften. Afterwards, it’s seasoned with salt and pepper with the oil being whisked in (I used walnut oil). The sliced pears are placed in a bowl and the radicchio leaves in another. The radicchio is lightly salted and tossed with 2 tablespoons of vinaigrette; the balance is tossed with the pears.
I used a platter for serving placing the radicchio on the bottom, topped with the pear slices and interspersed goat cheese between the pears. I sprinkled pomegranate seeds on top and lightly drizzled the honey over the salad.
What a fabulous salad! The use of walnut oil really enhanced the dressing imparting a slightly sweet and nutty note adding a complexity to the salad. Although I used the incorrect cheese, the flavor of the goat cheese played well against the acidity of the vinegar. The pomegranate seeds balanced the salad with its sweetness and tartness against the slightly bitter flavor of the radicchio. Overall, this delightful and colorful salad would make a nice addition to the holiday dinner.
As our appetites have been off with our colds, I turned to an easy, simple supper the other evening, Mussels Marinara in Red Sauce. The recipe is from the website “Mangia with Michele.” I usually buy jar of marinara sauce, but recently purchased a can of San Marzano tomatoes so that I could make my own sauce. Michele’s recipe is easy to prepare, and uses pantry staples, for me that includes having a bottle of Pinot Grigio and fresh parsley in the house! For the recipe you’ll need extra-virgin olive oi, fresh garlic, anchovy filets, crushed red pepper, fresh flat leaf parsley, aforementioned wine, 28 ounce can of whole tomatoes, salt, pepper and two pounds of black mussels.
I purchase fresh mussels at my local Wegmans food store. They’re imported from Canada, come in two-pound mesh bag and the store keeps them on ice. The mussels are farm raised off Prince Edward Island and are rope grown. I check and remove any evidence of rope protruding from the mussel before cooking.
Using my large LeCreuset braiser, I add olive oil to the pan along with garlic, anchovies and crushed red pepper and cook 4 to 5 minutes. A portion of the chopped parsley is added and briefly cooked. Next, the wine is added and the bottom is scraped to remove any fond in the pan. Before adding the tomatoes, I place them in a bowl and crush with my hands. The tomatoes are added along with salt and pepper and stirred until everything is combined. The mixture simmers for 10 minutes before adding the mussels. The mussels are added, pan covered and heat reduced to a simmer until the mussels open. Opened mussels should be removed to a bowl while the remainder cooks. Unopened mussels are discarded. The opened mussels are returned to the pan and stirred to be covered with the sauce.
Using pasta dishes, I place a scoopful in each of our dishes and add several slices of Italian bread to soak up the sauce…delicious. While purchasing premade sauce is easier, this version using San Marzano tomatoes, is much lighter with the white wine adding some acidity to the sauce. The addition of red pepper flakes adds a touch of heat while the anchovies add umami. This was such a satisfying meal and one you should try.
In a large nonstick skillet, or wok, add oil and turn heat to medium-high. The Brussels sprouts are cut in half and added in a single layer to the pan with the cut side down. They’re seasoned with salt and pepper and cooked until brown, turning bright green and are crisp tender. Next, the chicken and the sauce are added to the pan and stirred until cooked through. Add a tablespoon of water if the pan sauce begins to burn.
This was a tasty and flavorful dish. After reading some of the other cook’s comments, I reduced the amount of maple syrup (recipe called for 1/4 cup), but that was a mistake on my part. You need the full amount. The sauce is to be both sweet and sour; reducing the maple syrup took away the full effect of that component. My husband and I enjoyed the dish, but the next time, I’ll follow the original recipe.
To finish out my holiday baking this year, I prepared a recipe from King Arthur Flour for Gingerbread Crinkle Cookies. I was looking for a cookie a little more on the savory side when I found this. For the recipe you’ll need dark brown sugar, unsalted butter, molasses, vanilla, table salt, an egg, all-purpose flour (can substitute a one-for-one gluten free flour), mini diced ginger, King Arthur Gingerbread Spice (recipe follows to make your own), baking powder, and baking soda. The coating is made with confectioners’ sugar and more of the gingerbread spice.
The recipe begins by combining the brown sugar, melted butter, molasses, vanilla and salt in a bowl making sure to eliminate any lumps. The egg is mixed in until incorporated followed by the balance of ingredients. To make the gingerbread spice, add to a small bowl 1/2 teaspoon of ground ginger, 1/2 teaspoon of cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/4 teaspoon of ground cloves. For the cookie dough you’ll use 1-1/2 teaspoons and the remainder, approximately 3/4 teaspoon, is for the coating.
Once the cookie dough is made, it’s covered and refrigerated for one hour. After chilling, I used a cookie scoop to form my cookies then rolled them in the sugar coating. The cookies were baked on a parchment lined cookie sheet for approximately 8 to 10 minutes. I used a cookie scoop, approximately 1-1/2 tablespoons. If you use a larger scoop, which the recipe calls for, baking time will be longer. To check for doneness, the cookies need to be puffed and set in the center with firm edges.
My husband and I tested one when they were slightly warm. Wow, were these cookies the bomb! Adding the crystallized ginger really amped up the flavor giving it the savoriness I was after. The cookies weren’t overly sweet and had a nice texture that was a bit chewy. My daughter-in-law loved the cookies.
Another recipe on my holiday list was a new twist on shrimp cocktail that I discovered when watching an episode of America’s Test Kitchen on PBS. Shrimp Cocktail with Chipotle Lime Sauce leveled up an ordinary shrimp cocktail to something special. The cooking method was also different as the shrimp were cold brined before cooking. In a large pot (for two pounds of shrimp) add one quart of cold water, 2 tablespoons of granulated sugar and 2 tablespoons of kosher salt. Stir the mixture until the sugar and salt dissolve. Add cleaned and deveined shrimp to the pot, making sure they’re submerged and wait 15 minutes. Add 1 quart of additional cold water and another 1 tablespoon of salt; mix until dissolved. The pot is placed over medium heat and simmers until the water temperature reaches 160°, whereby the shrimp will cook reaching a temperature of 140°. This will take approximately 12 minutes. I used a Thermapen for this step, a cooking thermometer is required for this. Once the water reaches 160°, I used a spider and placed the shrimp in an ice bath. (ATK made a bath with 8 cups of ice and 1 quart of water.) Once the shrimp chilled, I placed them on a towel lined rimmed baking sheet to dry off.
For the chipotle lime sauce, you’ll need ketchup, horseradish, minced cilantro (I substituted parsley), minced chili in adobo, lime zest, lime juice and Worcestershire sauce. Everyone loved this at Christmas dinner. The flavors melded together nicely, there was a kick of heat from the fresh horseradish, smokiness from the chili in adobo and a freshness from both the lime juice and lime zest. I think this was tastier than the standard cocktail sauce. During the ATK episode, they also demonstrated another sauce recipe for the shrimp, Creole Remoulade. I didn’t make that one, but I do have the recipe posted below.
A final new salad of the year brings me to Pear and Radicchio Salad with Blue Cheese by David Tanis. The recipe appeared in The New York Times in the article “A Winter Dinner Menu that Brings the Sunshine,” from December 3, 2025. Although my husband was gifted a charcutier box that included pears and blue cheese, I absently used some leftover goat cheese. For the recipe you’ll need a shallot, balsamic vinegar, salt, pepper, walnut oil or extra-virgin olive oil, a head of radicchio, pears such as red Bartlet or Comice, pomegranate seeds, blue cheese (Roquefort, Gorgonzola or Stilton) and optional is honey for garnishing.
Once I started peeling the leaves off the radicchio head, I couldn’t believe the amount of lettuce I had. I rinsed and spun the leaves dry. For the vinaigrette, the vinegar and finely diced shallot are placed in a bowl for 5 minutes to soften. Afterwards, it’s seasoned with salt and pepper with the oil being whisked in (I used walnut oil). The sliced pears are placed in a bowl and the radicchio leaves in another. The radicchio is lightly salted and tossed with 2 tablespoons of vinaigrette; the balance is tossed with the pears.
I used a platter for serving placing the radicchio on the bottom, topped with the pear slices and interspersed goat cheese between the pears. I sprinkled pomegranate seeds on top and lightly drizzled the honey over the salad.
What a fabulous salad! The use of walnut oil really enhanced the dressing imparting a slightly sweet and nutty note adding a complexity to the salad. Although I used the incorrect cheese, the flavor of the goat cheese played well against the acidity of the vinegar. The pomegranate seeds balanced the salad with its sweetness and tartness against the slightly bitter flavor of the radicchio. Overall, this delightful and colorful salad would make a nice addition to the holiday dinner.
As our appetites have been off with our colds, I turned to an easy, simple supper the other evening, Mussels Marinara in Red Sauce. The recipe is from the website “Mangia with Michele.” I usually buy jar of marinara sauce, but recently purchased a can of San Marzano tomatoes so that I could make my own sauce. Michele’s recipe is easy to prepare, and uses pantry staples, for me that includes having a bottle of Pinot Grigio and fresh parsley in the house! For the recipe you’ll need extra-virgin olive oi, fresh garlic, anchovy filets, crushed red pepper, fresh flat leaf parsley, aforementioned wine, 28 ounce can of whole tomatoes, salt, pepper and two pounds of black mussels.
I purchase fresh mussels at my local Wegmans food store. They’re imported from Canada, come in two-pound mesh bag and the store keeps them on ice. The mussels are farm raised off Prince Edward Island and are rope grown. I check and remove any evidence of rope protruding from the mussel before cooking.
Using my large LeCreuset braiser, I add olive oil to the pan along with garlic, anchovies and crushed red pepper and cook 4 to 5 minutes. A portion of the chopped parsley is added and briefly cooked. Next, the wine is added and the bottom is scraped to remove any fond in the pan. Before adding the tomatoes, I place them in a bowl and crush with my hands. The tomatoes are added along with salt and pepper and stirred until everything is combined. The mixture simmers for 10 minutes before adding the mussels. The mussels are added, pan covered and heat reduced to a simmer until the mussels open. Opened mussels should be removed to a bowl while the remainder cooks. Unopened mussels are discarded. The opened mussels are returned to the pan and stirred to be covered with the sauce.
Using pasta dishes, I place a scoopful in each of our dishes and add several slices of Italian bread to soak up the sauce…delicious. While purchasing premade sauce is easier, this version using San Marzano tomatoes, is much lighter with the white wine adding some acidity to the sauce. The addition of red pepper flakes adds a touch of heat while the anchovies add umami. This was such a satisfying meal and one you should try.
Sticky Chicken and Brussel Sprouts Stir-Fry
Recipe developed by Ali Slagle
The New York Times/NYT Cooking
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Ingredients
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup maple syrup
1 tablespoon cornstarch
1-pound boneless, skinless chicken breasts, cut into roughly ¾-inch pieces
3 tablespoons grapeseed or vegetable oil
1 pound brussels sprouts, halved
Salt
Preparation
Recipe developed by Ali Slagle
The New York Times/NYT Cooking
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Ingredients
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup maple syrup
1 tablespoon cornstarch
1-pound boneless, skinless chicken breasts, cut into roughly ¾-inch pieces
3 tablespoons grapeseed or vegetable oil
1 pound brussels sprouts, halved
Salt
Preparation
- In a medium bowl, use a fork to stir together the soy sauce, balsamic vinegar, maple syrup, cornstarch and 2 tablespoons water until the cornstarch is dissolved. Add the chicken and stir to coat.
- In a large nonstick skillet or wok, heat the oil over medium-high until shimmering. Add the brussels sprouts in a single layer, cut sides down, season with salt and cook until browned underneath, 2 to 4 minutes. Stir and continue cooking until bright green and crisp-tender, 2 to 4 minutes.
- Stir the chicken and sauce once more, then add the mixture to the skillet and stir until the chicken is cooked through and glazed with sauce, 4 to 6 minutes. At first it will seem there might not be enough sauce, but the vegetables and chicken will release some liquid. If the sauce starts to burn on the bottom of the skillet, add a tablespoon of water.
Gingerbread Crinkle Cookies
Recipe by Molly Marzalek-Kelly
Prep: 20 minutes
Bake: 15 to 18 minutes
Total: 1 hour, 45 minutes
Yield: 15 cookies
Ingredients
Dough
3/4 cup (160g) dark brown sugar, packed
5 tablespoons (71g) unsalted butter, melted
3 tablespoons (64g) molasses
1 teaspoon King Arthur Pure Vanilla Extract
1/2 teaspoon table salt
1 large egg
1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/2 cup (92g) mini diced ginger**
1-1/2 teaspoons King Arthur Gingerbread Spice*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Coating
1/2 cup (57g) confectioners' sugar, sifted if lumpy
3/4 teaspoon King Arthur Gingerbread Spice*
*See “tips,” below
Preparation
Tips from our Bakers
If you don’t have any Gingerbread Spice, mix 1/2 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon cloves in a small bowl. Use 1 1/2 teaspoons of this spice mixture in the dough and the remaining 3/4 teaspoon in the coating.
Looking to make smaller cookies? Prepare as directed and portion into 1 1/4" balls (about 12g each; a level teaspoon cookie scoop works well here) before tossing in the coating. Bake at 350° for 8 to 10 minutes.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
For an even stronger ginger flavor, stir in 1/2 cup (92g) mini diced ginger with the dry ingredients then chill, scoop, and bake as directed.
**Donna’s Note: King Arthur Baking does a catalogue mailing that included this recipe. In the pamphlet, the diced ginger was part of the ingredient list, which I included in my cookies. In the online recipe, is given as an option. I think the diced ginger lent the cookie a lovely savoriness.
Recipe by Molly Marzalek-Kelly
Prep: 20 minutes
Bake: 15 to 18 minutes
Total: 1 hour, 45 minutes
Yield: 15 cookies
Ingredients
Dough
3/4 cup (160g) dark brown sugar, packed
5 tablespoons (71g) unsalted butter, melted
3 tablespoons (64g) molasses
1 teaspoon King Arthur Pure Vanilla Extract
1/2 teaspoon table salt
1 large egg
1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/2 cup (92g) mini diced ginger**
1-1/2 teaspoons King Arthur Gingerbread Spice*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Coating
1/2 cup (57g) confectioners' sugar, sifted if lumpy
3/4 teaspoon King Arthur Gingerbread Spice*
*See “tips,” below
Preparation
- To make the dough: In a large bowl, use a flexible spatula to stir together the brown sugar, melted butter, molasses, vanilla, and salt. Smear the mixture against the bottom of the bowl to smooth it out and eliminate any lumps.
- Add the egg and stir until combined. Add the flour, spice, baking powder, and baking soda and stir with the spatula until fully incorporated and no dry spots remain.
- Cover the bowl and refrigerate for 1 to 2 hours. The dough will firm up as it chills.
- When you are ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment.
- To coat the cookies: In a medium bowl, whisk together the confectioners’ sugar and spice.
- One at a time, scoop the dough into 1 3/4" balls (about 40g each; a level jumbo cookie scoop works well here), drop into the confectioners’ sugar mixture, and toss to coat. Transfer the cookies to the prepared baking sheets.
- Bake the gingerbread crinkle cookies for 15 to 18 minutes, rotating the baking sheets top to bottom and front to back halfway through, until puffed and set in the center and firm around the edges.
- Remove the cookies from the oven and allow them to cool completely on the baking sheets.
- Storage information: Store leftover gingerbread crinkle cookies in an airtight container at room temperature for several days; freezing is not recommended.
Tips from our Bakers
If you don’t have any Gingerbread Spice, mix 1/2 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon cloves in a small bowl. Use 1 1/2 teaspoons of this spice mixture in the dough and the remaining 3/4 teaspoon in the coating.
Looking to make smaller cookies? Prepare as directed and portion into 1 1/4" balls (about 12g each; a level teaspoon cookie scoop works well here) before tossing in the coating. Bake at 350° for 8 to 10 minutes.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
For an even stronger ginger flavor, stir in 1/2 cup (92g) mini diced ginger with the dry ingredients then chill, scoop, and bake as directed.
**Donna’s Note: King Arthur Baking does a catalogue mailing that included this recipe. In the pamphlet, the diced ginger was part of the ingredient list, which I included in my cookies. In the online recipe, is given as an option. I think the diced ginger lent the cookie a lovely savoriness.
Shrimp Cocktail
From America’s Test Kitchen, Season 26
“The Ultimate Holiday Dinner Party”
Yield: 8 Servings
Time: 45 minutes
Ingredients
3 tablespoons table salt, divided
2 tablespoons sugar
2 pounds shell-on jumbo shrimp (16 to 20 per pound), peeled and deveined, tails left on
8 cups ice
Key Equipment
Dutch Oven
Spider Skimmer
Instant Read Thermometers
Before You Begin*
The cook time is based on jumbo shrimp, which is our choice for this recipe. If using extra-large shrimp (21-25 per pound), heat the water to 155 degrees. If using extra-jumbo shrimp (13-15 per pound), heat the water to 163 degrees. This recipe also works as written if you'd like to make half a batch. To double this recipe, instead of cooking 4 pounds in one pot, make two separate batches. We like to serve this shrimp with any or all of the following sauces: Creamy Chermoula Sauce, Chipotle-Lime Cocktail Sauce, Creole Remoulade and Cocktail Sauce. The shrimp and sauces can be refrigerated for up to 24 hours.
Instructions
1.Dissolve 2 tablespoons salt and sugar in 1-quart cold water in large container. Submerge shrimp in brine, cover, and brine for 15 minutes. Meanwhile, combine ice and 1 quart water in large bowl and set aside.
*I viewed the episode online and transcribed the recipe for the Chipotle-Lime and Creole Remoulade. While the hyperlink to this recipe webpage is not “locked,” access to the remaining two sauces are “locked.” You would need join ATK, $50 per year, or obtain a free 14-day trial for access.
From America’s Test Kitchen, Season 26
“The Ultimate Holiday Dinner Party”
Yield: 8 Servings
Time: 45 minutes
Ingredients
3 tablespoons table salt, divided
2 tablespoons sugar
2 pounds shell-on jumbo shrimp (16 to 20 per pound), peeled and deveined, tails left on
8 cups ice
Key Equipment
Dutch Oven
Spider Skimmer
Instant Read Thermometers
Before You Begin*
The cook time is based on jumbo shrimp, which is our choice for this recipe. If using extra-large shrimp (21-25 per pound), heat the water to 155 degrees. If using extra-jumbo shrimp (13-15 per pound), heat the water to 163 degrees. This recipe also works as written if you'd like to make half a batch. To double this recipe, instead of cooking 4 pounds in one pot, make two separate batches. We like to serve this shrimp with any or all of the following sauces: Creamy Chermoula Sauce, Chipotle-Lime Cocktail Sauce, Creole Remoulade and Cocktail Sauce. The shrimp and sauces can be refrigerated for up to 24 hours.
Instructions
1.Dissolve 2 tablespoons salt and sugar in 1-quart cold water in large container. Submerge shrimp in brine, cover, and brine for 15 minutes. Meanwhile, combine ice and 1 quart water in large bowl and set aside.
- Whisk 1-quart cold water and remaining 1 tablespoon salt in large Dutch oven until salt is dissolved. Add shrimp and their brining liquid and set over medium heat. Cook, stirring frequently, until water registers 160 degrees and shrimp are firm and have turned pink, about 12 minutes.
- Using spider skimmer or slotted spoon, immediately transfer shrimp to prepared ice bath and let shrimp cool completely, about 10 minutes. Drain shrimp and transfer to bowl. Cover and refrigerate until ready to use.
*I viewed the episode online and transcribed the recipe for the Chipotle-Lime and Creole Remoulade. While the hyperlink to this recipe webpage is not “locked,” access to the remaining two sauces are “locked.” You would need join ATK, $50 per year, or obtain a free 14-day trial for access.
Chipotle Lime-Lime Cocktail Sauce
Ingredients
1 cup ketchup
¼ cup horseradish
2 tablespoons chopped fresh cilantro
2 teaspoons minced chili in adobo
1 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
Preparation
Place all ingredients in a bowl; whisk thoroughly.
Creole Remoulade
Ingredients
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon Louisiana-style hot sauce
1 tablespoon chopped fresh parsley
2 teaspoons minced capers
2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon Old Bay Seasoning
¼ teaspoon black pepper
Preparation
Place all ingredients in bowl; whisk thoroughly.
Ingredients
1 cup ketchup
¼ cup horseradish
2 tablespoons chopped fresh cilantro
2 teaspoons minced chili in adobo
1 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
Preparation
Place all ingredients in a bowl; whisk thoroughly.
Creole Remoulade
Ingredients
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon Louisiana-style hot sauce
1 tablespoon chopped fresh parsley
2 teaspoons minced capers
2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon Old Bay Seasoning
¼ teaspoon black pepper
Preparation
Place all ingredients in bowl; whisk thoroughly.
Pear and Radicchio Salad with Blue Cheese
“A Winter Dinner Menu That Brings the Sunshine,”
By David Tanis
The New York Times, December 3, 2025
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield 4 to 6 servings
Ingredients
1 shallot, finely diced
2 tablespoons balsamic vinegar
Salt and pepper
3 tablespoons walnut oil or extra-virgin olive oil
1 small head radicchio, leaves separated and torn into wide strips if desired
3 or 4pears, such as red Bartlet or Comice, ripe but firm, peeled if desired
¼ cup pomegranate seeds (from about ½ pomegranate)
4 ounces blue cheese, such as Roquefort, Gorgonzola or Stilton
1 teaspoon mild honey, for drizzling (optional)
Preparation
“A Winter Dinner Menu That Brings the Sunshine,”
By David Tanis
The New York Times, December 3, 2025
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield 4 to 6 servings
Ingredients
1 shallot, finely diced
2 tablespoons balsamic vinegar
Salt and pepper
3 tablespoons walnut oil or extra-virgin olive oil
1 small head radicchio, leaves separated and torn into wide strips if desired
3 or 4pears, such as red Bartlet or Comice, ripe but firm, peeled if desired
¼ cup pomegranate seeds (from about ½ pomegranate)
4 ounces blue cheese, such as Roquefort, Gorgonzola or Stilton
1 teaspoon mild honey, for drizzling (optional)
Preparation
- Make the vinaigrette: Put shallot and vinegar in a small bowl and let soften for about 5 minutes. Season with salt and pepper to taste. Whisk in oil. Taste and adjust.
- Put radicchio leaves in a low-sided salad bowl and the pear slices in a small bowl.
- Sprinkle radicchio very lightly with salt. Add about 2 tablespoons of the vinaigrette and toss. Use remaining vinaigrette to dress pears. Arrange pear slices over the radicchio, and scatter the pomegranate seeds on top.
- Thinly slice the cheese, and arrange on top. If desired, drizzle with honey.
Mussels Marinara in Red Sauce
(Zuppa di Mussels)
From the website “Mangia with Michele”
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 2
Ingredients
¼ cup extra virgin olive oil
2 Tbsp chopped or thinly sliced garlic, (use more or less, as desired)
3-4 anchovy filets
Pinch crushed red pepper
⅓ cup chopped flat-leaf parsley leaves,, divided
1 cup dry white wine, such as pinot grigio
1 (28-ounce) can whole tomatoes,, crushed by hand (See Notes.)
Pinch salt and black pepper
2 pounds black mussels,, cleaned (See Notes for details.)
Preparation
(Zuppa di Mussels)
From the website “Mangia with Michele”
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 2
Ingredients
¼ cup extra virgin olive oil
2 Tbsp chopped or thinly sliced garlic, (use more or less, as desired)
3-4 anchovy filets
Pinch crushed red pepper
⅓ cup chopped flat-leaf parsley leaves,, divided
1 cup dry white wine, such as pinot grigio
1 (28-ounce) can whole tomatoes,, crushed by hand (See Notes.)
Pinch salt and black pepper
2 pounds black mussels,, cleaned (See Notes for details.)
Preparation
- Prep and gather all ingredients according to specifications above. Then, clean the mussels: Inspect each mussel, remove any obvious surface debris with your hands or a potato brush, and pull out any “beards” (small hairy mass) that you see between the shells. (Use a paper towel or cloth if necessary to grab hold of the beard.) Discard any mussels that are cracked or don't close when tapped. Rinse them under cold water. (See Notes below for additional mussel info.)
- Combine the olive oil, garlic, anchovies and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown and the anchovies have dissolved, about 4 to 5 minutes. Add half the chopped parsley after two minutes. Stir occasionally.
- Pour the wine in the pan and scrape up any brown bits. Then, add the tomatoes, salt and black pepper and stir until well-combined. (Note that the mussels will add additional saltiness to the dish.)
- Bring the tomato mixture to a simmer and simmer, uncovered for about 10 minutes or so to reduce and thicken the sauce and allow the alcohol taste to cook off.
- Then, carefully add the cleaned mussels to the simmering tomato sauce. Stir gently and distribute them evenly across the surface of the pan. Cover, lower the heat to medium low and let them steam, shaking the pan and gently stirring a few times as they cook.
- The mussels are cooked once they open! Transfer mussels to a bowl one-by-one as they are cooked/opened, and replace the cover as the remaining cook. Discard any mussels that did not open. It may take around 10 minutes for all the mussels to cook.
- Once all the mussels have cooked, either return all the mussels back to the pan, gently stirring a few times to disperse the tomato sauce throughout, or transfer the mussels to a serving bowl, pouring the tomato sauce over them.
- Sprinkle with remaining chopped parsley and serve immediately with some crusty bread to sop up all the wonderful sauce and juices! As mussels are a fun interactive meal, consider serving them family-style right in the pot or pan in which they were cooked. Don’t forget to serve with a small bowl for discarded shells. Buon Appetito!
- Almost all mussels sold commercially are cultivated and, therefore, much easier to clean than wild-harvested ones. They usually come already debearded and just need a few good rinses in cold water. Occasionally you’ll find one that needs to be debearded. (The “beard” is a clump of fibers attached to the mussel shell and looks like a little rope hanging off.) Simply grasp the “beard” with your fingers or a paper towel and yank downwards towards the hinge of the shell. The “beard” should come off easily. If not, just snip it off with kitchen scissors.
- It’s best to use mussels or any live shellfish on the same day that you purchase them. However, if you are not cooking them immediately once purchased, the best way to store them (for one day only) is on a bed of ice (with some ice on top as well) in a colander inside a bowl, uncovered. (See photo above for reference.) When ready to use, take them out of the refrigerator and clean them. You can return them to the refrigerator after cleaning without any ice while the tomato sauce is cooking.
- I generally prefer to use whole canned tomatoes and then hand crush them as they are less processed than other types. However, you can also use diced tomatoes or even crushed (if you prefer a smoother sauce) in this recipe.
- Also, choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters.
- A prepared marinara sauce can also be used in this recipe.
- Try not to have any leftovers! Seriously though, mussels marinara is really best enjoyed fresh. If you do have leftovers, reheat them in a small covered skillet with their sauce (or a bit of water if there is no sauce left) over low heat. Do not microwave these leftovers.