Eggs en Cocotte is a traditional French recipe. The eggs are slowly oven-baked in individual 8-ounce cocottes (or ramekins/small oven-safe dishes) in a pool of cream and seasonings. 

A Chinese staple, egg drop soup, more than any other type of soup, highlights fresh eggs. And if you’ve never made it at home, you’re in for a treat. 

There's nothing like a mug of creamy, chocolate-y cocoa in the winter. Sure you can just buy the store bought powder and whisk it into milk. Or... you can make this version at home, almost as easily.

My cardamom bread pudding is the sweetest way to use up stale bread or leftover odds and ends of rolls or buns.

This bread pudding is one of my go-to winter comfort recipes. It's the best way to use up stale bread, those leftover rolls, or even hot dog buns (!) and it's so easy to make.

This creamy cocktail is one of my holiday favorites. I always have a little heavy cream leftover when I bake, and this is the perfect way to use it up.

This cocktail is a dreamy combination of heavy cream, amaretto, vodka and Bailey's Almande with a dusting of nutmeg. 

What could be more apropos for the holidays?

This creamy, savory soup comes together in just minutes using canned pumpkin puree.

I always seem to have an extra can of pumpkin puree in the pantry after the holidays are over, so I finally decided to create a quick and cozy soup recipe using the puree. 

This classic cocktail recipe is a variation on a traditional whiskey sour. It's a great winter cocktail because it combines the warm rich notes of ginger and honey with bright citrus notes. 

With a healthy dose of whiskey as well! 

When I saw the recipe for a Caramel Snickerdoodle Martini on the Delish site last winter, I knew I had to try it! 

When I've had a long day and am tired and hungry, I always reach for pasta.  Buttered noodles are quick and easy - and entirely satisfying... but this ramen recipe is even better than plain buttered noodles. 

Indian Pudding, which is sort of like a soft spiced gingerbread or custard, will never win an award in the looks department, but is an oddly delicious, comforting sweet dessert dish, served warm often under a scoop of vanilla ice cream, in New England. 

It’s also one of the first uniquely American recipes, likely adapted from British hasty pudding by early  settlers coming to this country with Indian cornmeal standing in for the more traditional wheat flour. 

While cinnamon, ginger and nutmeg are traditional spices used, feel free to experiment with cardamom or other spices you prefer.

(Scroll down for the printable recipe)

New England Indian Pudding

Makes 8 to 10 servings.

Remove from the oven and allow to cool for about 30 minutes, then spoon into individual serving dishes and top with a scoop of vanilla ice cream or whipped cream. 

Refrigerate leftovers.

Gruyere Gougeres. Say that three times fast!

I've been debating getting rid of our microwave. Full disclosure: I'm not even sure why we even have one in the first place.