The holiday season (known by my family as “that month when Jenny cooks”) is upon us, and for a girl who was born without the Betty Crocker gene, I do have a couple killer recipes up my sleeve. (I’ve gotta compensate for the rest of the year somehow.) I posted my holiday mainstays last year–wild rice with almonds and cranberries, an incredible side dish that can also serve as a hearty main dish for the vegans in your circle, and a brined, perfectly roasted turkey that my family swears is the best they’ve tasted (I even enjoy it, and I HATE turkey)–but I’ll do it again, in case anyone wants to give them a try.

Here’s a link to the turkey recipe.

And the wild rice.

The wild rice is almost ridiculously simple, and while brining a turkey takes a little bit of forethought and preparation, my method for roasting the turkey is worth a try. It produces a juicy, perfectly browned turkey without basting or cooking your turkey in a bag that could catch fire or leech chemicals into your food.

If I’m still feeling domestic in a few days, I may post my recipe for smothered salmon. It’s absolutely incredible, as long as you don’t ask how many calories it contains. 😛