Oven-Baked Salmon, Quicker Pot Roast, Shepherd's Pie, Beef and Bean Chili, Shortbread Toffee Bars, Hot Cocoa with Whiskey, and Tofu Kimchi Dumplings

Oven-Baked Salmon, Quicker Pot Roast, Shepherd's Pie, Beef and Bean Chili, Shortbread Toffee Bars, Hot Cocoa with Whiskey, and Tofu Kimchi Dumplings

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Faith Durand
Nov 9, 2012
This week we dove into hearty comfort food. Meaty favorites like pot roast (albeit a quicker version) and shepherd's pie made an appearance, as well as lighter and meat-free meals like tofu and kimchi dumplings. There was an utterly elegant example of chicken liver pâté, and good instructions for baking tender, flaky salmon in the oven. But let's not forget breakfast and dessert: Try almond-coconut granola, or English muffins with feta spread for the first. To close the day, a boozy cup of whiskey-laced hot cocoa should do the trick, or a thick wedge of shortbread topped with toffee and chocolate. • Individual Pot Roasts with Thyme-Glazed CarrotsOven Baked Salmon FilletsHow To Cook Boneless Skinless Chicken Thighs in the OvenHot Cocoa & Kilbeggan WhiskeyIrish Shortbread Toffee BarsBeef and Bean ChiliSimple Shepherd's PieHow to Cook & Brown Ground BeefChicken Liver Pâté with Sage, Apple and ThymeAlmond & Coconut GranolaEnglish Muffins with Apricot Preserves & Feta SpreadTofu Kimchi Dumplings (Korean Mandu) Last Week's New Recipes: Homemade Sparkling Cider, Potato Goat Cheese Gratin, Pumpkin Pancakes, Spiced Pecans, Breakfast Casserole & Dirt Cake (Images: See linked recipes for full image credits)
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