Baking sheet or baking dish
Melon baller or paring knife
Vegetable peeler
Microplane
Aluminum foil
Ice cream scoop

Bosc pears (enough for 1 per person)
Unsalted butter, to taste
Pinch of ground cinnamon, to taste 
Pinch of ground ginger, to taste
Lemon zest, to taste
Honey or maple syrup, to taste

Preheat oven to 375 degrees Fahrenheit.

Cut the pears in half and gently scoop out the cores with a melon baller or cut out with a paring knife. Place them face up on a baking sheet or in a baking dish. Place a small pat of butter into the well of each half where the core once was. Top each with a pinch of cinnamon, a pinch of ginger, a bit of lemon zest, and a drizzle of honey or maple syrup, depending on your preference. Bake for 20 minutes or until tender and caramelized. Remove from the oven and let sit for 10 minutes.

Serve topped with candied nuts and a dollop of yogurt, if using. Enjoy!

This recipe was the inspiration for the holiday baked pears seen in With Love, Meghan.

2 Half baking sheets
Parchment paper
Small saucepan 
Spatula
Measuring spoons
Stand mixer (with paddle attachment)
Cheese grater 
Spoon
Pastry bag or Ziploc bag
Optional: 5/8-inch pastry tip
Small bowl
Whisk 
Pastry brush 

1 cup whole milk with a splash extra, divided
1/2 cup unsalted butter, cut into cubes
1 teaspoon kosher salt
1 teaspoon black pepper, plus more for baking
1 cup all-purpose flour
5 eggs, divided
1/2 cup grated Parmesan
1/2 cup grated pecorino, plus more for baking 

Preheat the oven to 425 degrees Fahrenheit. Line two half baking sheets with parchment paper, and set aside. In a small saucepan, heat the milk, butter, salt and pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. Add the flour all at once, and then beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into a bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 1 minute to release some steam.

Add the eggs, 2 at a time, scraping down in between additions. Add both cheeses and mix until completely incorporated. Let the mixture cool slightly if still hot as it is a bit runny. Working in batches, spoon the dough into a pastry bag or zip bag fitted with 5/8-inch round tip. Note: this can be done without a tip but they are more circular when a tip is used. Pipe the dough onto the parchment-lined sheet trays, in about 1 inch wide, 3/4 of an inch high mounds, spacing about 1 inch apart. Using a wet finger, lightly press down the swirl on top of each puff. Prepare the egg wash: In a small bowl, whisk together the egg and a splash of milk. Brush the top of each puff lightly with egg wash and sprinkle with more cracked pepper and some grated pecorino. You should have enough for 40–50 bite-sized gougères. Bake the cheese puffs until browned, about 15 to 20 minutes, rotating halfway through.

Serve hot and enjoy!

This recipe was the inspiration for the cacio e pepe gougères seen in With Love, Meghan.

Assorted wrapping paper cut to 8 x 12 inches
Cardboard tubes
Cracker strips
Glue 
Paintbrushes 
Scissors
Tape
Rulers
Pencils 
Assorted ribbons
Assorted small items to fill crackers  

Take a piece of wrapping paper and lay it in front of you, design side down. The paper should be positioned in portrait orientation. Measure 2 1/2 inches from the bottom and draw a horizontal line from left to right. From the 2 1/2-inch line, measure 0.6 of an inch and draw another line horizontally from left to right. From that line, measure another 0.6 inches and draw a third line horizontally from left to right. You will now have three lines near the bottom edge of the paper. Rotate the paper (design side down) and repeat the process of measuring and drawing the horizontal lines. By the end, you will have 6 lines, 3 close to the top and 3 close to the bottom. Fold the paper along the two middle lines so that it creates an “A” with the design and presentation side down. Fold the other two lines in the opposite direction of the middle line. Once your paper is folded along each line, place it design/presentation side down, and using a pair of scissors cut small triangles into the folded center “A” section about half an inch apart from one another all the way across the fold. Repeat on the other side. Now your paper is ready!

Take the cardboard roll and place it vertically in the middle of the paper, between the two rows of cut triangles. Take the cracker strip and slide it through the cardboard roll. Glue down each end of the cracker strip to the piece of paper. Wrap the paper around the cardboard roll so the presentation side is not facing out. Glue the edge of the paper securely around the cardboard and allow to dry fully. The outside of your cracker is now complete! Choose small trinkets, paper crowns, or paper hats, or notes to add to the inside of the cracker. Pinch the bottom of the cracker closed and drop your trinkets into the cardboard roll in the center of the cracker - where the cardboard roll is. Once the cracker is full, tie each side with a ribbon of your choice. When ready, gift your crackers, crack and enjoy!

This was the inspiration for the Christmas cracker craft seen in With Love, Meghan.

Cutting board
Paring knife
Display cutting board
Dipping ramekin 
Plates

2 bunches broccolini, tough stems removed and cut into florets
1 bunch radishes, sliced thinly
2 English cucumbers, sliced thinly
24 ounces sugar snap peas, opened to reveal peas inside
2 bunches thin stalk asparagus, woody base removed
1 head of celery, cut into 2-inch pieces
9 ounces grape tomatoes, halved
Optional: 1 bunch sage
Optional: 1 bunch rosemary sprigs
Optional: 1 bunch fresh thyme
Optional: 1 bunch fresh mint
Optional: pomegranate seeds
Optional: hemp hearts

For serving: 
6 ounces store-bought tahini dip
Optional: hot honey or chili crisp

Arrange vegetables to create the look and shape of a wreath. Work to “decorate” the wreath as you work to create festive texture with the radishes and tomatoes serving as your “ornaments.” Tuck the herbs in here and there for additional festive decoration. Spoon tahini into a bowl and drizzle with hot honey or top with chili crisp, if using. Top with help hearts, if using. Serve and enjoy!

This recipe was the inspiration for the crudités wreath seen in With Love, Meghan.

Wrapping paper
Scissors
Double-sided tape
Ribbon  

1. Measure wrapping paper to fit around gift, and tape sides together. Make note of the length of the gift as you will need to fold the short ends in step 4.
2. Remove the gift, keeping the taped seam together and press the wrapping paper down flat.
3. Fold the wrapping paper in half lengthwise.
4. Fold each short side inwards where the gift begins and ends.
5. Using a pair of scissors, create a diagonal cut through each of the corners of the folded short sides. Be sure to leave a good amount of paper in the middle on each short side between the two diagonal cuts.
6. Unfold the short ends, unfold the lengthwise fold, and, keeping the taped seam in place, carefully reposition the gift inside the paper.
7. Once placed, working one side at a time, tie each end with the now diamond-shaped cuts with the ribbon, and you are done!

Wrapping paper
Square gift box 
Double-sided tape
Gift tag 
Holly or greens  

1. Lay the gift box on the wrapping paper. Adjust the paper so it wraps around the “waist” of the box, with the bottom edge of the paper covering two-thirds of the box’s height. The top edge should fold over approximately half the box’s depth.
2. On the right side, crease the wrapping paper neatly by tucking it inward to form two triangular folds. These should be aligned and layered neatly on top of each other.
3. Repeat the same process on the left side, creating two neat triangular folds.
4. Fold the first triangle on the right side over the top of the box.
5. Fold the first triangle on the left side over the top of the box, overlapping the first fold.
6. Continue folding the next triangle from the right side, then the left side, layering them until all triangles are folded over the top.
7. Fold the bottom of the gift as you would for a standard wrap, securing it neatly with double-sided tape.
8. If desired, create a band around the gift by cutting a 2-inch-wide strip of wrapping paper.
9. Fold the band around the center of the gift and secure it with double-sided tape.
10. Slide a sprig of greenery or a decorative gift tag into one of the pockets formed by the triangle folds on top or into the band. 

Wax paper
Wax stamp
Wax sticks with wicks and lighter OR a glue gun fitted with a wax stick
Optional: Cup with ice
Hot glue and hot glue gun OR double-sided tape, for adhering to desired gift 

1. Put down a piece of wax paper on a heat-proof work surface.
2. Using a lighter and wax sticks with wicks OR a glue gun fitted with a wax stick, melt the wax carefully into a small circle on the wax paper.
3. Working quickly, press the wax stamp firmly into the melted wax and  continue to hold firmly for about 10 seconds before removing carefully.
4. Repeat the process to create as many wax seals as desired on the parchment paper. To speed up the process, you can use a cup of ice to quickly cool the metal of the wax stamp in between stampings.
5. When all stamps have completely cooled, peel off wax seals.
6. When ready to use, place a small drop of hot glue or a small piece of double-sided tape to the back of each seal and adhere it to your gift. 

This was the inspiration for the festive wrapping technique seen in With Love, Meghan.

2½ pounds medium beets, stems removed
Kosher salt, to season water
1 medium fennel bulb, halved, cored and thinly sliced
1 medium red onion, halved and thinly sliced
10 1//2-ounce jar artichoke hearts in olive oil, drained and chopped
1 cup oil-cured black olives, pitted
1 cup drained giardiniera
2 celery stalks, finely chopped
5 small garlic cloves, chopped
2 ounces tiny anchovy fillets, chopped
1 bunch parsley, leaves picked and roughly chopped
1/2 cup extra-virgin olive oil
Coarsely ground black pepper
2 tablespoons red wine vinegar, plus more to taste

1. Add the beets to a large pot of cold water. Season with salt.
2. Place over medium heat and cook until soft, 1 hour to 1 hour and 30 minutes. The water should stay at a low simmer but never come to a boil. You’ll know the beets are cooked when they offer no resistance when poked with a knife or metal skewer.
3. Meanwhile, in a large bowl, combine the fennel, onion, artichokes, olives, giardiniera, celery, garlic, anchovies, and parsley.
4. Add 1/4 cup olive oil.
5. Season with black pepper. Season with salt (taste it; because of the anchovy, you don’t have to be as generous with the salt).
6. Once the beets are cooked through, run them under cold water. The skins will slip off; discard them.
7. When the beets are cool enough to handle, slice into wedges roughly 1/2- to 3/4-inch thick.
8. Place the beets in a bowl and add the remaining 1/4 cup olive oil and the vinegar. Season with salt.
9. Mix the seasoned beets into the bowl with the salad ingredients.
10. Before serving, taste for acidity. Add more vinegar and salt if needed. 

Note: The beets can be served right away, but letting the salad sit for at least a few hours, or ideally overnight, will allow the flavors to combine. If refrigerating overnight, bring back to cool room temperature before serving.

Recipe Courtesy of Why I Cook by Tom Colicchio
This recipe was the inspiration for the beet salad seen in With Love, Meghan.

Small pot
Stand mixer with dough hook, paddle attachment optional
Spatula
Mixing bowls
Plastic wrap 
Wood spoon
Parchment paper
Rolling pin
Baking sheet
Small glass bowl, 2–3 inches in diameter
Knife
Pastry brush
Tea towels

For the dough:
150 milliliters whole milk (about ⅔ cup)
1 tablespoon unsalted butter, softened 
1 3/4 teaspoons instant yeast
2 1/4 cups bread flour, plus more for rolling
4 tablespoons granulated sugar
Pinch of salt
1 egg yolk

For the filling:
1 stick unsalted butter, softened
1/3 cup light brown sugar, packed
1 tablespoon cinnamon

For the egg wash: 
1 egg
splash of milk

For the dough: 

1. In a small pot, melt the butter and slightly heat the milk to 115 degrees Fahrenheit.
2. Pour mixture into a bowl of a stand mixer fitted with a hook attachment and sprinkle the yeast over it. Let stand for 10 minutes.
3. While the yeast is activating, combine flour, sugar, and salt in a separate bowl.
4. Add the egg yolk to the yeast mixture, followed by the flour mixture.
5. Turn the mixer on low speed and mix until the dough comes together. Increase the speed to high and mix for 5 minutes, until the dough is soft and elastic.
6. Place the dough in a bowl, cover with plastic wrap, and set in a warm place until doubled, about 1 hour.

For the filling: 

1. Mix the softened butter with brown sugar and cinnamon, and mix until combined. This can be done in a bowl with a wooden spoon or in a stand mixer with the paddle attachment. Set aside until ready to assemble.
2. After an hour, punch the dough down and divide into 3 equal pieces. Form each piece into a ball, cover and let rest on the counter for 30 minutes.
3. Working with one piece of dough at a time, roll out to a 10-inch circle on a lightly floured surface. Repeat with remaining dough pieces.
4. Once all the pieces have been rolled out, start assembling.

To assemble: 

1. Spread about 1/3 of the butter mixture on the first dough round, distributing evenly. Top with the second dough round and repeat with the remaining butter mixture. Finish by topping the stack with the third and final dough round.
2. Place a small glass bowl measuring about 2–3 inches in diameter, in the center of the circle, open side down.
3. Using a sharp knife, cut the dough into quarters, starting from the bowl and working your way out. Then cut each quarter in half and then in half again. You should end up with 16 sections.
4. Beat the egg and a splash of milk in a medium bowl and brush it over the top of the pastry. Brush the egg wash over the top of the pastry. This helps create the golden brown finish and also acts as a glue to hold the twists in place as they bake.
5. Working in pairs, twist the sections of the dough three times in opposite directions. Fold the ends over and press down firmly to seal them.
6. Repeat until all twists are done. Cover and let rest for 30 minutes before baking.
7. Bake at 350 degrees Fahrenheit for 20–25 minutes or until deep golden brown.
8. Sprinkle it with powdered sugar, serve, and enjoy!

This recipe was the inspiration for the cinnamon star seen in With Love, Meghan.

3 1/2-inch round cookie cutter
Muffin tin
Fork
Parchment paper, cut into 4 x 4-inch squares
Dried beans or pie weights, for parbaking
Knife
Cutting board
Whisk
Box grater
Liquid measuring cup
Measuring cups

For the quiche shells: 
2 store-bought 9-inch pie crusts, cold enough to still be stiff, just soft enough to roll out of package in one nice piece

For the Quiche Lorraines: 
8 ounces of bacon, thinly sliced
1 tablespoon unsalted butter
1 yellow onion, chopped
2 cloves garlic, smashed and chopped
3 sprigs thyme
1/2 cup Gruyère cheese, shredded on the small hole side of grater
1/4 cup Parmesan cheese, microplaned or grated on the small hole side of grater

For the Quiche Florentines: 
2 cups spinach
1 tablespoon unsalted butter
Salt and pepper, to taste
1/4 cup Gruyère, shredded on the small hole side of grater

For the egg filling: 
3 eggs
1 cup half-and-half 
Nutmeg, to taste
Salt and pepper, to taste

For garnishing:
Chives, chopped

1. Preheat the oven to 350 degrees Fahrenheit.

For the quiche shells: 

1. Using the round cutter, cut out 6 circles from each pie dough.
2. Press each into a well of the muffin tin making sure the base is flat on the bottom. Allow the sides to take a natural shape.
3. Use a fork to poke some holes in the bottom of each well to dock the pastry.
4. Place a square of parchment into each muffin tin well over the dough and fill with dried beans. This will prevent the dough from puffing up as it is parbaked.  
5. Bake for 15 minutes. Pull out the parchment and pie weights. Bake for 10 additional minutes or until golden.
6. Set aside to cool and until ready to fill.

For the Quiche Lorraine: 

1. In a large cast iron skillet over medium heat, render and cook bacon until crispy, about 15-20 minutes. With a slotted spoon, remove bacon to a paper towel lined-plate and chop when cooled.
2. Remove all but 1 tablespoon of bacon fat from the pan into a heatproof vessel. Add in the butter and the onions and season with salt and pepper. Cook for 10 minutes before adding the garlic and thyme. Cook until caramelized –– roughly another 10-15 minutes. Remove thyme sprigs. Use a slotted spoon to remove the onion mix to a small bowl.
3. In a small bowl, combine half the chopped bacon with the onion mixture and reserve.
4. In a separate small bowl, combine the cheeses.
5. Spoon a layer of bacon onion mixture into each mini quiche crust. Follow with a thin layer of cheese mixture. 
   Top with a few pieces of bacon.

For the Quiche Florentine: 

1. In a large non-stick skillet over medium heat, melt the butter over medium high heat. Add the spinach and cook for about 2-3 minutes until cooked down and the liquid from the greens has evaporated.
2. Remove from heat and let cool slightly. Chop into small pieces and set aside. Save a few small pieces for topping before they go into the oven
3. Spoon a layer of spinach into each mini quiche crust. Follow with a thin layer of cheese.  
4. Top with a small pinch of the cooked spinach.

To assemble and serve: 

1. In a medium bowl, whisk eggs, half-and-half, nutmeg, salt and pepper.
2. Gently pour egg and half-and-half mixture until 3/4 full. Top each of the Quiche Lorraine with a few small pieces of bacon. Top each of the Quiche Florentines with a little bit of spinach.
3. Bake for 20-25 minutes, until the egg is just set.
4. Allow to cool in the muffin tin until cool enough to handle. Serve warm or at room temperature, top with chives, and enjoy!

This recipe was the inspiration for the mini quiches seen in With Love, Meghan.

Oven-safe ceramic or porcelain plates
Oven-safe ceramic or porcelain mugs 
Acrylic paint
Assorted paintbrushes
Paint palette, if using acrylic paint
Water vessel for cleaning brushes
Acrylic paint pens
Scrap paper, for testing
Paper towels 
Dishwasher-safe glue/sealer/finish like Mod Podge

1. Using paintbrushes and acrylic paint or paint pens, create a holiday design or outline design. Other ideas include a nice note, a personalized name, etc.
2. Make sure to wait until the first layer is dry before applying more paint. A good way to test if the paint from the pens is dry is to hold the plate or mug up to the light –– you should be able to see any wet spots. For the paint, you can lightly touch the paint to see if it’s dry.
3. Once you are finished decorating, let the plate or mug dry overnight.
4. Once dried, place the painted dishes in the oven –– directly on the rack is fine. Once the dishes are placed in the oven, THEN turn the oven on (this keeps your bowl from cracking as it warms up with the oven).
5. Set the oven to 300 degrees Fahrenheit and bake for one hour.
6. When the time is up, turn off the oven and let the bowl cool in the oven before taking it out of the oven (this is another important step to prevent cracking).
7. Once completely cool, add a layer of dishwasher-safe glue/sealer/finish. Let dry completely –– this will take about an hour.
8. Once the first layer of glue/sealer/finish is dry, add a final layer and allow to dry for another hour.
9. Enjoy your homemade mug or plate! 

This was the inspiration for the painted mug and cookie plate craft seen in With Love, Meghan.

Cocktail shaker 
Cocktail jigger 
Cocktail strainer
Champagne coupes
Knife

2 ounces gin
1 ounce lemon juice
1 ounce pear ginger syrup, recipe follows
3 ounces Champagne 
Sugared rosemary, for garnish, recipe follows
Candied ginger or crystallized ginger cubes, for garnish
Frosted cranberries, for garnish, recipe follows 
Frosted golden berries, for garnish, recipe follows

1. In a shaker, pour the gin, lemon juice, and syrup.
2. Fill the shaker with ice. Shake until the outside of the shaker becomes frosty.
3. Pour evenly through a strainer between two coupe glasses.
4. Top the glasses off with Champagne.
5. Use the sugared rosemary to spear a cube of ginger, a frosted cranberry and a frosted golden berry. Repeat for the second drink. Cut a small slit in the bottom of the ginger cube with a knife and use that to affix the ginger to the rim of the glass.
6. Garnish and enjoy!  

Cutting board
Knife
Small saucepan
Sieve 
Y-peeler 
Measuring cups
Measuring spoon

1 1/2 cup plus 1 tablespoon granulated sugar, divided
1 cup medium Bosc pears, cored, peeled, and chopped  
1/4 cup minced ginger, unpeeled
1 1/2 cups water

1. Combine pears, 1 tablespoon of sugar and ginger in a small saucepan over medium-high heat. Cook for 5 minutes, until tender.
2. Add water and the remaining sugar and bring to a boil.
3. Remove from heat and steep for 30 minutes.
4. Strain the mixture through a fine-mesh strainer into a container and allow to cool completely before using.
5. Store in the refrigerator for up to one week in an airtight container.

Small saucepan
Baking sheet
Parchment paper 
Bowl

1/2 cup water
1/2 cup sugar
15 rosemary sprigs
1 cup sugar for coating

1. In a small saucepan, bring the sugar and water to a boil. Mix until the sugar is dissolved to make a syrup.
2. Remove from heat and let cool slightly.
3. Line up all the rosemary sprigs on a baking tray lined with parchment paper. Dip each sprig in the syrup, shaking off any excess. Continue until all rosemary sprigs are dipped, and let sit for 1 hour.
4. After an hour, gently coat each sprig with sugar. Once they are all coated, let them dry for another hour on a fresh sheet of parchment paper.
5. Store in a cool dry place, uncovered for up to 5 days. If stored in a closed or airtight container, the sugar melts and they will become sticky. 

Medium saucepan
Spoon
Fine mesh sieve
Baking sheet
Parchment

1/4 cup water
1/4 cup sugar
1 1/2 cups fresh cranberries
1 cup of granulated sugar, for coating

1. In a medium saucepan, bring the sugar and water to a boil.
2. Once sugar is dissolved, stir in the cranberries and remove from heat.
3. Stir until all the cranberries are coated in syrup. Strain through a fine mesh sieve.
4. Spread the coated cranberries out onto a parchment-lined baking sheet and let dry for 1 hour.
5. After an hour, toss the cranberries in more sugar to coat. Place them on a clean sheet and let them dry with the sugar on for another hour.
6. Store in a cool dry place, uncovered for up to 5 days. If stored in a closed or airtight container, the sugar melts and they will become sticky. 

Medium saucepan
Spoon
Fine mesh sieve
Baking sheet
Parchment

1/4 cup water
1/4 cup sugar
1 1/2 cups fresh golden berries
1 cup of granulated sugar, for coating

1. In a medium saucepan, bring the sugar and water to a boil.
2. Once sugar is dissolved, stir in the golden berries and remove from heat.
3. Stir until all the golden berries are coated in syrup. Strain through a fine mesh sieve.
4. Spread the coated golden berries out onto a parchment-lined baking sheet and let dry for 1 hour.
5. After an hour, toss the golden berries in more sugar to coat. Place them on a clean sheet and let them dry with the sugar on for another hour.
6. Store in a cool dry place, uncovered for up to five days. If stored in a closed or airtight container, the sugar melts and they will become sticky. 

This recipe was the inspiration for the pear ginger French 75 seen in With Love, Meghan.

Champagne flutes or coupes

Pomegranate syrup, recipe follows
Champagne 
Optional: dried persimmon wheels

1. Fill each champagne flute about a 1/4 full with pomegranate syrup.
2. Top with Champagne and garnish with persimmon wheel, if using.
3. Enjoy!

Medium saucepan
Spoon

1 cup pomegranate juice
1 cup sugar

1. Mix together pomegranate juice and sugar in a medium saucepan.
2. Bring to a simmer for 10 minutes, until the sugar is dissolved.
3. Remove from heat and let cool for 30 minutes.
4. Store in an airtight container and refrigerate until ready to use. This can be made up to a month in advance. 
    

This recipe was the inspiration for the pomegranate royale seen in With Love, Meghan.

Large bowl
Heatproof bowl and pot for double boiler 
Spatula 
Sifter or strainer to sift 
Serving bowl 

6 ounces square rice cereal 
4 tablespoons unsalted butter, softened 
1 cup semisweet or dark chocolate chips
1/3 cup no-stir peanut butter
1 teaspoon vanilla extract 
2 cups powdered sugar
Flaky sea salt, to taste

1. Place cereal in a large bowl. Set aside.
2. Melt the butter and chocolate chips in a heatproof bowl in a double boiler over a pot of simmering water. This can also be done in the microwave using short 10–15 second bursts to melt the two together.
3. Once the butter and chocolate are melted, stir in the peanut butter and vanilla extract.
4. Pour the chocolate mixture over the rice cereal and gently stir together with a spatula.
5. Sift the powdered sugar over the mixture and gently stir to coat.
6. Let cool completely and enjoy! This can also be stored in an airtight container on the counter for one week or in the fridge for two weeks. 

This recipe was the inspiration for the reindeer chow seen in With Love, Meghan.

Large pot with steamer basket and fitted lid
Large bowl
Measuring cups 
Measuring spoons
Tongs
Fork 

2 pounds salt cod 
5 cloves garlic, minced
1/2 cup olive oil 
1/4 bunch flat leaf parsley, picked and roughly chopped
Juice of 1 lemon
Cracked pepper, to taste
Optional: Calabrian chili or hot peppers, if you would like some spice

1. Place salt cod into water no more than 48 hours but at least 36 hours in advance of preparing the recipe. Make sure to change the water every few hours, especially at the beginning of the process.
2. The day you are serving: Using a large pot with a steamer basket and a fitted lid, fill pot with water until just below the height of the basket and bring to a gentle boil.  
3. Add the soaked salt cod to the steamer basket and steam until just cooked through. Timing will depend on the size of the piece of fish and could be anywhere from 6–10 minutes per piece. Feel free to pull pieces of fish out that are fully cooked and set aside until all are done.
4. Transfer cod into a bowl and add garlic while the fish is still hot. As soon as you’re able to handle the cod, start flaking. The fish will naturally flake into the pieces.
5. Add olive oil, parsley, and lemon juice. Mix together.
6. Season with coarse pepper to taste and serve. 

This recipe was the inspiration for the salt cod recipe seen in With Love, Meghan.

As ever's Spiced Cider Mulling Spice Kit is available here. While Meghan's favorite way to enjoy this seasonal delight is to pour the entire packet into a large pot of apple cider and leave it bubbling away on the stove to share with friends and family, it’s also a perfect blend to elevate a simple mug of apple cider into a single serving of something special.

Ladled in a mug or poured in a punch glass with your favorite spirit, As ever’s take on the classic hot toddy adds a sip of nostalgia to any gathering. The warm, inviting aroma alone makes this blend a holiday entertaining essential: Slowly simmer a batch on the stove and let the aromatic cinnamon, lemongrass, citrus peel, and ginger root fill your kitchen — an easy way to gather guests and inspire conversation. Or, enjoy Meghan’s favorite way: in good company with the ones you love, one mug at a time. Get your Hot Toddy Mulling Spice Kit on As ever here.

Palette or plate, for mixing gel food coloring
Food-safe paint brushes
Vessel with water, for rinsing paintbrush
Nonpareils, for additional decoration
Toothpicks
Tweezers

Sugar cookies iced with royal icing and dried completely
Gel food coloring
Vodka or almond extract, to dilute coloring
Edible luster dust, for additional decoration
Royal icing, to attach any nonpareils used

1. Create edible food “watercolors” by dabbing gel food coloring on a clean palette or plate and diluting it with vodka or almond extract. Mix with a paintbrush until you achieve your desired color saturation — anywhere from 1 drop to 11/2 teaspoons. Make lighter hues by adding more alcohol or almond extract and darker colors by adding less. The paint should be thin enough to move around on your palette but not so thin that it’s watered down when you paint it on your cookie. It is best to do this separately from the other gel food coloring colors.
2. If using edible luster dust, add 1/4 teaspoon dust with a few drops of vodka or almond extract and mix with a paintbrush until you achieve your desired consistency.
3. Dip your paintbrush into the edible paint and create designs on your cookie “canvas.” Rinse brush between colors. Do the same with the edible luster dust.
4. Attach any nonpareil flourishes using royal icing as the glue.
5. Let dry completely, about 1 hour, and enjoy!

This was the inspiration for the watercolor sugar cookies seen in With Love, Meghan.

Wreath frame — metal or grapevine
Roll of 22 gauge floral wire 
Pruners
Hot glue gun
Glue sticks
Assorted greenery for wreath base (e.g. noble fir, princess pine, incense cedar, variegated holly, winterberry, white Veronica)
Additional decorations for wreath (e.g. bells, dried citrus, ornaments, ribbon, pine cones)

1. Secure floral wire to the wreath frame by wrapping it tightly around one section of the frame. This will ensure that the wire stays securely on the frame. Do not cut the wire — keep it attached to the paddle until you’ve wrapped the entire wreath frame with wire. You will cut it at the end.
2. Arrange small bunches of greenery into a single bundle and lay them on the frame.
3. Tightly wrap the floral wire around the base of the greenery bundle to secure it to the frame.
4. Overlap the next bundle of greenery to cover the stems of the previous one. Repeat the process all around the frame, ensuring even coverage. You can also weave greenery through the wreath frame to secure it further.
5. When you get to the last bunch, simply lift the first bunch back, tucking the ends of your last bunch underneath. Wrap with the floral wire to secure, just as before. When the wire is secure, examine your wreath. If needed, tuck in a few more branches.
6. To tie off your wreath, wrap your wire an additional three to four times around the wreath, then clip the wire, leaving a few inches of loose wire. Turn your wreath over and “thread” the end of the wire through the wreath frame, wrapping the slack around one metal piece of the frame.
7. Turn your wreath back over and admire your work. If you want, you can add volume to your wreath by gently pulling the branches up and out. You can also clip out any pieces that are too long or too full.
8. Now you can attach any decorative elements using floral wire or a hot glue gun.
9. For larger pine cones: work a 12-inch piece of wire around the base of the pinecone, and twist to secure. Lay the pine cone on the wreath and pull the two wire strands around the greenery to the back of the wreath. Tightly twist the wires together, tucking the ends so they won’t scratch your door or wall.
10. For bows, tie with ribbon and secure with floral wire or a hot glue gun.
11. Hang up your finished wreath with a wreath hanger!

This was the inspiration for the wreath craft seen in With Love, Meghan.