3 Mouthwatering Recipes to Try in 2016

These are the dishes you should be eating in 2016

This is a dish you should be eating in 2016.

Now that the New Year has started, everyone is on their healthy kick, trying to eat better and be healthier as part of their New Year’s resolutions. Yes, avocado fries. A “healthier” version to your favorite fried food: French fries. Keep reading to find what amazing recipes you should be making this month.

Avocado Fries

Fried foods don't always have to mean unhealthy fried foods. Avocado, which is known as a good source of healthy fats, takes on a crispy exterior in this deep-fried recipe. —Kristen Doyle

For the Avocado Fries recipe, click here.

Nutella Mug Cake

Making a cake from scratch in five minutesmight sound like a fantasy, but all it takes is a microwave and a mug. The addition of Nutella in this mug cake recipe creates a decadently moist dessert that’s ready in a flash, or should we say zap? —Babble

For the Nutella Mug Cake recipe, click here.

S’mores Dip

S'mores are a summertime favorite, but if you're not camping or outside grilling, you can still enjoy all the flavors inside with this dip. Use graham crackers to dive into this dip loaded with rich chocolate and gooey marshmallows. —Emily Jacobs

For the S’mores Dip recipe, click here.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

Here are 5 Mouthwatering Recipes to Try from Staub’s New Cookbook

As we pack our bags to set off to France to tour the Staub factory in Alsace, France, we managed to get our hands on Staub’s first-ever cookbook and wanted to share a few of our favorite recipes — so far.

The cookbook is a celebration of cooking with the iconic cast-iron cookware and ranges from make-ahead breakfasts and slow-rise breads to twenty-minute dinners and long-simmered suppers.

Chocolate Babka Morning Buns (makes 7-9 buns)

Michelle Lopez, of desserts and baking blog Hummingbird High, baked up this recipe by combining three beloved breakfast treats: babka, morning buns, and cinnamon rolls.

• 31⁄2 cups all-purpose flour, plus more if needed
• 3 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1⁄2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, warmed to
• 110°F, plus more if needed
• 1 large egg
• 1⁄4 cup vegetable oil

• 8 ounces dark chocolate, chopped
• 1⁄4 cup unsalted butter, at room temperature
• 1⁄4 cup packed dark brown sugar
• 3⁄4 teaspoon ground cinnamon
• Pinch of kosher salt

Asparagus, Chanterelle, and Chevre Frittata with Chervil (makes 4-6 servings)

• 8 large eggs
• 1⁄2 cup half and half
• 1 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper, plus more for serving
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cut in half and thinly sliced
• 8 ounces chanterelle mushrooms, sliced if large
• 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 4 ounces chèvre, crumbled for serving
• Chopped fresh chervil
• Flaky sea salt

Roasted Brussels Sprouts with Avocado and Lime (makes 4-6 servings)

Dan Kluger, chef and owner of the New York City restaurant Loring Place, focuses on channeling seasonal flavors in unexpected yet delightful ways. This recipe is a prime example.

Brussels Sprouts:

• Kosher salt
• 2 pounds medium brussels sprouts, cut in half through the root end
• 1⁄4 cup olive oil
• Pinch of freshly ground
• black pepper

Dressing:

• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 2 teaspoons honey
• 1 1⁄2 teaspoons Tabasco sauce
• A large pinch of kosher salt
• 1 tablespoon olive oil
• 1⁄2 cup roughly chopped fresh basil
• 1⁄4 cup roughly chopped fresh mint
• 2 tablespoons toasted sunflower seeds
• 1⁄2 red finger chile, thinly sliced
• 1⁄2 large avocado, sliced
• Zest of 1 lime
• Flaky sea salt and freshly
• Ground black pepper

Beef Bourguignon (makes 6-8 servings)

This quintessential French dish is an essential to get through the winter.

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