Next up we have Dortmunder Weihnachtsmarkt, situated in the beautiful city of Dortmund. Being one of the markets on the list that has more than one hashtag variation, this popular market is one of the largest in Germany. With the opportunity to ice skate hand in hand or watch a spectacular live performance with your loved one, this market serves the perfect romantic scene. It would be a disservice not to speak on the market’s most famous feature—its dazzling Christmas tree. It stands more than 45 meters tall and is coined as one of the largest in the world, making a stunning proposal spot.
Frankfurt’s Christmas Market attracts more than 3 million visitors per year, and it certainly doesn’t disappoint. It is a traditional winter market full of festivities, with Christmas carols and church bells ringing, located in the scenic old town centre, decorated with thousands of lights, ribbons, and bells. For a perfect proposal, the balcony of St. Nicholas Church overlooking the market is ideal—offering breathtaking views of the festive lights and perfect for those looking for a more private, intimate setting to pop the question with it being outside the market.
Up next is Cranger Weihnachtszauber, situated in Herne. The market spans across 30,000 metres of land and is home to more than 100 attractions, shows, and live acts, so it’s safe to say you’re in for a treat no matter what day you go. For those looking to propose, why not take it on the ice? With a beautifully illuminated ice rink, it creates the perfect magical backdrop, and one your loved one will definitely not forget.
Nürnberger Christkindlesmarkt takes place during Advent in the Hauptmarkt, the central square in Nuremberg’s old town. Reaped with history and activities for all, from live performances to adventure tours, it’s perfect for families, couples, and friends. The perfect proposal spot here is the balcony of the Frauenkirche (Church of Our Lady). This balcony overlooks the market and exudes timeless historical charm.
“This year, people seem to have gotten a jump on hauling out the holly and decorating everything that’s not moving,” writes my friend Mindy Bianca, owner of Mindy Bianca Public Relations. “But we suggest taking that holiday spirit on the road and having a few experiences that could result in the best gift of the season: memories made with family and friends. From reindeer prancing through Kentucky to a gingerbread display that hits it out of the park in New York, there’s no shortage of merry and bright adventures waiting in some of MBPR’s client destinations. Get ready to unwrap some one-of-a-kind happenings that will make your season extra bright this year.”
It’s the most wonderful time of the year, and what better way to embrace the magic than spending time with Santa’s favorite critters? This hands-on farm experience lets you get close to a team of more than eight not-so-tiny reindeer, plus you can take a ride on a festive sleigh, stroll through holiday-themed displays and ice sculptures, and spend time with the jolly guy himself. New this year, the farm just added a zipline, so if the sight of these creatures playing reindeer games inspires YOU to really know how to fly … have at it!
“Let it snow” might not be the theme of a Louisiana Christmas, but that doesn’t mean the holiday season is any less jolly here. At Houmas House Estate and Gardens, the Southern Christmas vibe is strong, with majestic oak trees draped in twinkling lights and a grand historic home decked out like something straight out of a classic holiday movie. Guests can stroll the beautifully lit gardens, have a cup of cheer and enjoy delicious culinary offerings.
Frostburg, located on the Mountain Side of Maryland, is home to the nationally recognized Storybook Holiday event, complete with the ever-popular Elf Olympics, kid’s activities, a Christmas market, shops, a featured children’s author and a parade led by none other than Jack Frost himself. Fitting for a town named “Frost”-burg, Mr. Frost closes out the day’s activities by hosting a town-wide snowball fight. The 21st annual Storybook Holiday is scheduled for Saturday, December 7. Even if you can’t make it to town on that particular day, Frostburg is one of the most charmingly decorated holiday towns on the East Coast throughout the season.
They say there’s no place like home for the holidays, but what if you could enjoy all the cozy vibes without the food prep and dirty dishes, laborious set-up and take-down of decorations, and the ensuing stress? Have yourself a merrier little Christmas at Dollywood’s DreamMore Resort and Spa or Dollywood’s HeartSong Lodge & Resort in Pigeon Forge, Tennessee. Cozy accommodations, carolers and holiday-themed packages (including one featuring a tree in your room) will make your stay as sweet as sugar plums. And just in case your holiday barometer measures in this way: This part of east Tennessee was the set for a bonafide Hallmark movie, “Christmas at Dollywood,” back in 2019.
The Otesaga Resort Hotel is the place to stay during a visit to Cooperstown, home of the National Baseball Hall of Fame & Museum. Each year, The Otesaga’s culinary team pulls out all the stops to create an amazing gingerbread creation that’s proudly displayed throughout the holiday season. This time they’ve hit a home run by building a gingerbread replica of historic Doubleday Field. For nearly 100 years, this celebrated baseball stadium has seen everyone from Hall of Famers to lucky kids play America’s pastime here in the village. Now it’s been transformed into gingerbread and royal icing.
Photo courtesy of the Dollywood Company.
If you’re dreaming of a merry and bright holiday season, gather your loved ones, pack your favorite holiday sweaters (ugly or not) and get ready to make memories that will last way longer than the extra pounds you pick up during this festive time of year.
The year was 2012, a time when not everyone—and their pet—had a blog. But Erin Clarke, new to Madison, Wisconsin and with a law student husband who was spending all his time studying, needed something to do and so decided to write one. Two years and a name change later, Clarke’s blog, WellPlated.com, was so successful that she quit her day job and devoted all her time to writing. In 2020, her first cookbook, The Well Plated Cookbook: Fast, Healthy Recipes You’ll Want to Eat was released, selling over 130,000 copies. Fast forward.
“When I finished my first cookbook, it was like never again, I gave every good idea I had,” Clarke told me in a phone interview recently.
But ideas are never in short supply for Clarke who is so incessantly enthusiastic about all aspects of food that she jots her culinary thoughts whenever, including when dining in restaurants and in bed at night.
“I won’t go to sleep if I have an idea without writing it down,” she says. “And so, as time went on, a theme emerged about how much I enjoy cooking for people, and I became really hooked on the idea of creating recipes inspiring enough for days when you don’t feel like cooking and that are simple enough to make weeknight cooking exciting.”
She also wanted to ensure they were healthy, having long outgrown such fav food groups as Pop Tarts.
Describing herself as obsessed with food, Clarke says she’s extremely passionate about her recipes as well including those in her new book such as Sheet Pan Honey Orange Pistachio Salmon, Pumpkin Gingerbread Squares, and Creamy Harvest Chicken Pasta.
“I stand behind all of my recipes,” says Clarke who divides her time between Park City, Utah and Milwaukee, Wisconsin. “I never put anything on my blog and certainly not in a cookbook that I don’t absolutely love. I like recipes made of nutritious and healthy ingredients that don’t require a trip to a specialty grocery store and that preferably can be ready in under an hour or even better in 45 minutes.”
Clarke’s love of cooking started early with two grandmothers who spend time in the kitchen with her, teaching her the exact way to measure and sift when it came to baking and such dishes as her ham casserole (thank you Grandmother Dorothy) and the green chili chicken enchiladas her Grandmother Sondra made for Christmas dinner every year.
There are other culinary influences as well—Ina Garten, Dorie Greenspan, and Deb Perelman of Smitten Kitchen.
When I ask if there’s anything else she’d like readers to know, Clarke is quick to respond about her goal for both of her cookbooks.
“I just hope that they become the most splattered and dirty and well used books in people’s kitchens,” she says. “Good cookbook should not stay in pristine shape and so though my new book is gorgeous, I hope people just use the heck out of it and that its appearance reflects that love. The messier the better.”
The following recipes and photos are courtesy of Erin Clarke’s new cookbook Well Plated Every Day: Recipes for Easier, Healthier, More Exciting Daily Meals.
Kind-of Cobb Salad
Serves 4 to 5 Total time 1 hour 10 minutes
Ingredients
For the Salad
2 medium boneless, skinless chicken breasts (about 11/4 pounds)
3/4 teaspoon kosher salt, divided, plus additional to taste
1/4 teaspoon ground black pepper, plus additional to taste
1/3 cup raw pecan halves
2 small-medium sweet potatoes (about 11/4 pounds), scrubbed and 3/4 inch diced
2 tablespoons extra-virgin olive oil, divided
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons pure maple syrup
1 1/2 teaspoons smoked paprika
4 large eggs
1 cup cherry or grape tomatoes, or diced tomatoes of choice
1 medium avocado
1 head romaine lettuce, roughly chopped into bite- size pieces (about 4 cups)
3 cups baby arugula (about 3 ounces)
2 ounces goat cheese, or blue cheese or feta cheese, crumbled (about 1/3 cup)
For the Dressing
1/4 cup freshly squeezed lemon juice (from about 1 medium lemon)
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Place racks in the upper and lower thirds of your oven and preheat to 400 degrees. Line a baking dish or baking sheet large enough to hold the chicken in a single layer with parchment paper or aluminum foil. Pat the chicken dry, then place in the baking dish and sprinkle all over with 1/2 teaspoon of the salt and the pepper. Let sit at room temperature for 20 minutes.
Toast the pecans: Spread the pecans onto an ungreased rimmed baking sheet. Place in the oven and bake for 8 to 10 minutes, until fragrant and toasted, stirring once halfway through. Roughly chop and set aside.
Roast the sweet potatoes: Line a large rimmed baking sheet with parchment paper or foil. Place the sweet potatoes in the center. Top with 1 tablespoon of the oil, the soy sauce, maple syrup, smoked paprika, and remaining 1/4 teaspoon salt. Toss to coat evenly, then spread into a single layer. Bake on either rack for 25 to 30 minutes, until the sweet potatoes are caramelized on the outside and tender on the inside, turning once halfway through. Set aside.
Hard-boil the eggs: Bring a medium pot of salted water to a gentle boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the boiled eggs into the ice bath. With the back of a spoon, gently crack each shell, then return the eggs to the water (this makes the eggs easier to peel). Peel and halve or thinly slice.
Once the chicken has rested 20 minutes, drizzle the top of it with the remaining 1 tablespoon oil and rub to coat. Place in the oven with the sweet potatoes. Bake for 12 to 16 minutes, until the chicken reaches 155 degrees on an instant-read thermometer. Transfer to a cutting board and let rest uncovered for at least 5 minutes (the chicken’s temperature will continue to rise as it rests). Dice.
Make the dressing: In a small bowl or liquid measuring cup with a spout, whisk together the lemon juice, oil, mustard, salt, and pepper.
Shortly before serving, slice the cherry tomatoes in half. Cut the avocado into 3/4-inch dice.
Assemble the salad: On a very large serving platter, place the romaine and arugula. Drizzle lightly with some of the dressing, then toss to moisten and combine the greens evenly. Sprinkle with a little salt and pepper. Arrange the diced chicken down the center in a straight line. In rows, line egg slices on one side and sweet potatoes on the other. Place the avocado next to the sweet potato and the tomatoes next to the eggs. Sprinkle the goat cheese and pecans all over the top.
Spoon on a little more dressing. Enjoy immediately, with additional dressing as desired. (You also can skip the fancy presentation—toss everything together in a giant bowl and have at it.)
Crispy Chicken Schnitzel
Yield: Serves 4
For the Cabbage
1 small head savoy cabbage or green cabbage
4 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
1 teaspoon kosher salt
¼ teaspoon ground black pepper
For the Chicken
2 medium boneless, skinless chicken breasts (about 1¼ pounds)
1 teaspoon kosher salt, plus a few additional pinches
¾ cup white whole wheat flour or
all-purpose flour
2 large eggs
1½ cups panko bread crumbs
⅛ teaspoon ground cayenne pepper
4 tablespoons canola oil, divided, plus additional as needed
4 tablespoons unsalted butter, divided
Prepare the cabbage: Place a rack in the center of your oven and preheat to 450°F. Cut the cabbage into eight wedges: First, cut it in half lengthwise through the stem. Then lay each half flat on the cutting board and slice in half lengthwise. Finally, halve each quarter lengthwise. For easy cleanup, line a large rimmed baking sheet with parchment paper. Arrange the cabbage in a single layer on top and brush with 2 tablespoons of the olive oil. Flip the cabbage over.
In a small bowl, whisk together the remaining 2 tablespoons olive oil and the honey. Brush liberally over the tops and sides of the cabbage, then drizzle any remaining over the tops. Sprinkle with the salt and pepper. Roast the cabbage for 20 minutes, then flip with a spatula and continue roasting until the cabbage is tender and the edges are dark brown, 15 to 20 minutes more. Don’t worry if some of the edge pieces are super dark; they’re the yummiest parts. Remove from the oven and reduce the oven temperature to 250°F.
Meanwhile, prepare the chicken: Split each chicken breast in half horizontally to create two thin cutlets. As you cut, carefully lay your hand on top and feel to make sure you are splitting it fairly evenly. Working one at a time, place a cutlet in a large zip-top bag or cover with plastic wrap. With a meat mallet, rolling pin, or the base of a skillet, lightly pound out the chicken until it is super thin – about ⅛ inch. Proceed slowly and gently to ensure you do not tear the meat. Repeat with the remaining cutlets. Season the chicken all over with 1 teaspoon of the salt.
Set up your dredging stations: In a wide, shallow dish (a pie dish works well), place the flour. Beat the eggs in a second shallow dish, then combine the bread crumbs and cayenne in a third. With tongs, grab one end of a chicken cutlet and dip the cutlet in the flour, then the eggs, then the bread crumbs, coating both sides and shaking off any excess as you go. Dip just one cutlet at a time and handle the meat as little as possible to keep it tender. Transfer to a clean plate and repeat with the remaining cutlets. Place a wire rack on top of a baking sheet and keep it near the stove. Return the cabbage to the oven to keep it warm.
In a large skillet, heat 1 tablespoon of the canola oil over medium heat. Once the oil is hot, add 1 tablespoon of the butter to the skillet and swirl it to melt. Working away from yourself, carefully lower two cutlets into the skillet, ensuring that they have some space between them (if the pan is crowded, cook them one at a time or they will be more dense). Cook on the first side until golden, about 3 minutes, then add another 1 tablespoon of the oil and 1 tablespoon of the butter. Flip and cook on the other side until it is golden brown, 1 to 2 minutes more. Transfer to the prepared baking sheet, sprinkle with a pinch of additional salt, and place in the oven to keep warm.
Add another 1 tablespoon of the oil and 1 tablespoon of the butter to the skillet. Repeat with the remaining cutlets, adding the remaining 1 tablespoon oil and 1 tablespoon butter just before flipping. Serve with the caramelized cabbage and lemon wedges. Squeeze the lemon all over the chicken and cabbage, and season with additional salt to taste.
This winter travelers can escape the cold and enjoy an unforgettable vacation in Rivera Nayarit, Mexico! Thanks to new non-stop flights from cities like New York, Sacramento, Kansas City, and St. Louis, including Seattle, Los Angeles, Phoenix, Denver, Dallas, and Atlanta, offering direct flights to Puerto Vallarta.
Once in Riviera Nayarit, visitors can enjoy the traditional Fiestas Guadalupanas in early December and honor the Virgin of Guadalupe with a vibrant 12-day festival featuring folkloric dancers and Mariachi music. Winter is also prime surfing season, with 3-5 ft. along the coastline offering fun for surfers of all skill levels.
Additionally, majestic humpback whales and their babies pass through the region during this time, making Banderas Bay a top destination for whale watching from mid-December through March.
Those eager to immerse themselves in the region’s magic will enjoy staying at the family-friendly Dreams Bahia Mita Surf & Spa Resortor the romantic adults-only Secrets Bahia Mita Surf & Spa Resort, located just 50 minutes away from Puerto Vallarta and nestled between the lush Sierra Madre mountains, golden sand beaches, and surf-friendly waters of Banderas Bay.
The all-inclusive, all-suite resorts serve as the perfect home base to explore the adventure-rich and culturally vibrant region while indulging in world-class comforts, luxurious suites with stunning ocean views, Unlimited-Luxury® inclusions, eight gourmet dining options, seven lively bars and lounges, a kids club, and a teen’s club, 13 pools, a 33,382 sq. ft. spa and endless daytime and nighttime entertainment for the entire family including an innovative multimedia live art show featuring an immersive waterfall experience and a new 18,600 sq. ft. water park.
Active guests can enjoy a variety of activities, including pickleball, snorkeling, and surfing with lessons available for all skill levels right by the shore.
A standout of the resort is its prime location for observing the breathtaking whale migration, visible from suite balconies, rooftop restaurants, or pools. Adding to the experience, a “WHALE” bell by the beach signals sightings to everyone. For those seeking a closer view, guided tours to the bay offer an unforgettable encounter.
TONI TIPTON-MARTIN is Editor in Chief of Cook’s Country, a food and nutrition journalist, and the James Beard Award– winning author of Jubilee; Juke Joints, Jazz Clubs, and Juice; and The Jemima Code. MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.
Morgan Bolling
MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.
Southern-Style Baby Lima Beans
Southern Baby Lima Beans
Serves 4 to 6
Total Time: 1¼ hours
The beauty of this recipe is in its simplicity: Frozen baby lima beans are cooked low and slow, seasoned with a few strips of bacon and wedges of onion in the pot. The resulting beans and their smoky, thick, peppery broth are complex and deeply comforting. Stirring occasionally as the beans cook emulsifies the bacon fat into the broth, giving it a silky texture. This dish is great as a side or as a main course served over white rice. Do not thaw the baby lima beans before cooking.
4 slices bacon, cut into ½-inch pieces
4 cups chicken broth
1½ pounds frozen baby lima beans
1¼ cups water
1 onion, halved
1 teaspoon pepper
¾ teaspoon table salt
Cook bacon in large saucepan over medium heat until lightly browned and fat has rendered, 7 to 10 minutes. Add broth, lima beans, water, onion, pepper, and salt. Bring to boil over high heat.
Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until beans just begin to break down and liquid is thickened, about 1 hour (liquid will continue to thicken as it sits). Discard onion. Season with salt and pepper to taste. Serve.
Peruvian Imports
Lima beans, which originated in Guatemala, have been cultivated in Lima, Peru, for centuries—hence the name—and are a staple food there. By the 1500s, what we now call Peru had found trading partners throughout South, Central, and North America and also in Europe. As the beans were introduced to North America, they were adapted into regional recipes. Many versions of Native American succotash use this large, nutritious bean. Lima beans remain especially popular in the dishes of the American South. Some cooks use the terms “lima beans” and “butter beans” interchangeably, as the two beans come from the same plant. But other cooks know butter beans as the more mature larger white beans that are typically sold dried or canned, and baby lima beans as the smaller, greener beans that are typically sold frozen or canned.
Pat-in-the-Pan Buttermilk Biscuits
Makes 9 biscuits
Pat-in-the-Pan-Buttermilk-Biscuits
When chef Virginia Willis did a demonstration at Cook’s Country in August 2018, the Southern cookbook queen left us with characteristically beautiful words: “Biscuits are like people; they are better when they rise together.” More than poetry, though, this sentiment referred to her preferred technique of baking biscuits touching each other on a baking sheet so they physically push each other up in the oven for a higher rise. Her demo inspired our own recipe for pat-in-the-pan biscuits. Following Willis’s lead, we use low-protein cake flour for tenderness, and baking powder and baking soda for lightness and lift. We pinch bits of cold butter into these dry ingredients; the butter pieces melt in the dough during baking, producing steam that creates a fluffy interior crumb.
We follow a tried-and-true Southern method for patting biscuit dough in a pan and scoring it so these biscuits can also rise together. We developed this recipe using Softasilk cake flour and a metal baking pan. This recipe can easily be doubled to yield 15 biscuits: Use a 13 by 9-inch baking pan and extend the baking time by about 15 minutes.
12 tablespoons unsalted butter, divided
4 cups (16 ounces) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons table salt
2 cups buttermilk, chilled
Cut 10 tablespoons butter into ½-inch pieces and freeze until chilled, about 15 minutes. Let 1 tablespoon butter sit at room temperature to soften. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 8-inch square baking pan with remaining 1 tablespoon butter.
Whisk flour, baking powder, baking soda, and salt together in bowl. Add chilled butter to flour mixture and smash butter between your fingertips into pea-size pieces. Gently stir in buttermilk until no dry pockets of flour remain. Using rubber spatula, transfer dough to prepared pan.
Lightly sprinkle extra flour evenly over dough to prevent sticking. Using your floured hands, pat dough into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until golden brown on top, about 30 minutes.
Let biscuits cool in pan for 5 minutes. Using thin metal spatula, slide biscuits onto wire rack. Brush tops with softened butter. Let cool for 10 minutes. Pull biscuits apart at cuts and serve warm.
Southern Chicken Spaghetti
Serves 8
Total Time: 1¾ hours, plus 15 minutes cooling
Lisa Fain, known as the Homesick Texan, defines Tex-Mex chicken spaghetti as “baked pasta with chicken and chile con queso” on her website. Typically this dish features shredded chicken, cheese, and some mix of mushrooms, peppers, and onions (and sometimes canned Ro-Tel tomatoes) intertwined in baked spaghetti.
According to Fain’s research, the earliest recorded recipe dates back to 1931. It was published in the Amarillo Daily News and featured a simple combination of chicken, cheese, and noodles, seasoned with a liberal dose of chili powder. The recipe evolved to include canned cream of mushroom soup and Velveeta, products of the convenience-food boom of the 1920s and 1930s that underscored the era’s casserole culture.
But this casserole’s history isn’t limited to Texas. New York Times food editor and restaurant critic Craig Claiborne noted his mother’s influence on his version of the dish—a childhood favorite—in his 1987 book, Craig Claiborne’s Southern Cooking. Claiborne speculated about its origins and compared the rich flavors of the dish to those of an authentic Italian ragù bolognese, due to its creamy tomato base and savory ground meat. His mother, Mary Kathleen Craig Claiborne, was “famous for it up and down the Mississippi Delta,” he said.
We keep chicken spaghetti easy by starting with a rotisserie chicken. Breaking the spaghetti in half makes the dish easier to serve and eat. A creamy sauce made with butter, flour, chicken broth, and half-and-half is flavored with mushrooms and other vegetables. A combination of American and cheddar cheeses gives this pasta bake an ultra creamy consistency with plenty of cheese flavor. For a spicier dish, use the larger amount of cayenne pepper. Use Dutch oven that holds 6 quarts or more.
1 pound spaghetti
1½ teaspoons table salt, plus salt for cooking pasta
8 ounces deli American cheese, shredded (2 cups)
4 ounces sharp cheddar cheese, shredded (1 cup)
3 tablespoons unsalted butter, divided
12 ounces white mushrooms, trimmed and sliced ¼ inch thick
1 red bell pepper, stemmed, seeded, and chopped
1 onion, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups half-and-half
½ teaspoon pepper
¼-½ teaspoon cayenne pepper
2 cups shredded rotisserie chicken
Bring 4 quarts water to boil in Dutch oven. Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break pasta in half; repeat with remaining pasta. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Drain pasta and rinse thoroughly under cold running water; set aside. Clean and dry pot.
Adjust oven rack to middle position and heat oven to 350 degrees. Combine American cheese and cheddar in bowl; set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms, bell pepper, and onion and cook until softened and liquid has evaporated, 8 to 10 minutes. Transfer vegetables to separate bowl and set aside.
Melt remaining 2 tablespoons butter in again-empty pot over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in broth, half-and-half, pepper, cayenne, and salt, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened, 6 to 8 minutes.
Off heat, whisk 2 cups cheese mixture into sauce until smooth. Stir in spaghetti, vegetables, and shredded chicken until well combined.
Transfer mixture to 13 by 9-inch baking dish, spread into even layer, and cover tightly with greased aluminum foil. Bake until sauce is bubbling around edges, 25 to 30 minutes. Remove foil, sprinkle remaining 1 cup cheese mixture over top, and bake, uncovered, until cheese is melted, about 5 minutes. Let cool for 15 minutes before serving.
On Saturday, November 23rd, from 6-9 pm, join Virtue founder Greg Hall for an evening of feasting, proper farmhouse cider tastings, and live music. Hosted in the cider tasting room at the beautiful 48-acre Virtue Farm in Fennville, guests can dig into roasted turkey and seasonal sides all paired with curated cider selections — a perfect way to celebrate Thanksgiving with your closest friends before heading home for the holiday.
Plus, those still searching for a Thanksgiving Day housewarming gift can pick up one of Virtue’s Thanksgiving Cider Boxes, which contain four 750 ml bottles of old-world, autumnal craft ciders. Each box is $125 and will be available for purchase at the event. Tickets for the evening are $100 and can be found on Tock. Must be 21+ to attend.
PostBoy, Southwest Michigan’s long-awaited chef-driven restaurant from Ben Holland and Chef James Galbraith (Anemel, Houndstooth), fresh off their November 1st opening. Now, they’re hitting the ground running by welcoming a star-studded lineup of the region’s best chefs through their doors, kicking the collaborative dinners off with Chicago’s James Beard Award-winning Chef Zachary Engel of MICHELIN-Starred Galit on Sunday, November 17th.
Chef Zachary Engel
Chef James and Chef Zachary will be combining their culinary talents through a multi-course wine dinner, featuring items like Galit’s beloved hummuswith roasted lamb bulgogi banchan, a cucumber and melon salad with ramps, and smoked turkey shawarma with sweet potato and medjool date. As Southwest Michigan continues to make a name for itself in the national culinary landscape, this ticketed dinner will be an exclusive chance to taste the work of one of Chicago’s most revered chefs and New Buffalo’s newest trailblazer all under one roof.
Full details of the dinner are below, and tickets can be purchased via Tock HERE.
DATE: Sunday, November 17
TIME: 6:30 p.m. ET
DETAILS: Guests will taste the collaboration between MICHELIN-starred Galit’s Zachary Engel and PostBoy’s James Galbraith during a multi-course wine dinner, with canapes, dueling dishes and delectable desserts. Items will include snacks like foie gras with toasty challah and last summer’s Michigan cherries, cucumber salad with melon and last year’s ramps, smoked turkey shawarma with sweet potato and Medjool date, and beyond.
TICKETS: $120 per person with a $50 wine supplement, prior to tax and gratuity. Tickets available via Tock HERE.
