Warming turkey and vegetable soup made with minimal oils, 0 grains, and lotsa love.

Chewy carob cookies with a hint of cardamom and cinnamon.

This recipe actually comes from… cover your ears Anthony Bourdain… Paula Deen y’all.  I’m not really a big fan of Paula Deen and I hardly ever make any of the butter-laden recipes, but this one actually caught my eye as I was browsing the google one night for party apps.  It’s really the perfect party finger food: no utensils required, not even a plate, and it a single perfect bite of sweet, salty, and just a little kick of spicy.  It’s also lightning fast to make and can even be prepared ahead of time.

The secret to the Compost Cookie greatness is in the same salty-sweet combination that makes chocolate covered pretzels so brilliant.  And in the true spirit of composting, you can use whatever salty or sweet mix-ins you have lying around the house, which ensures a new and unique cookie every time you bake up a batch.  This recipe comes from Pastry Chef Christina Tosi of NYC’s Momofuku Milk Bar.  Compost Cookies are one of her best-selling desserts, and is a perfect cookie to try out on family and friends during this last week of cookie overload before the New Year.

A warm salad stacked with roasted veggies, soft goat cheese and homemade balsamic maple dressing.

Made famous by NYC's Momofuku Milk Bar, Crack Pie has gained an international following.  This adapted version of the original includes the insanely delicious Belgian spread, Speculoos!