When we were kids, a day of winter romping was always — always! — followed by mugs of cocoa and a plate of buttered toast. This was a given. It was inconceivable that one would not be followed by the other.

In the spirit of all things cozy and warm, I give to you this bread pudding. It takes the best of cocoa and the best of toast, and puts it in a single, custardy, marshmallow-topped dish. You can make it ahead in anticipation of a special winter breakfast or serve it for an post-dinner (and post-romping) treat. Just like a mug of cocoa, it’s a pudding works equally well for either occasion.

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We’re getting into the Thanksgiving mood this week, bringing you a small, swanky Thanksgiving party that I hosted in my home. So far I’ve shown you the make-ahead menu, a schedule for getting it all done, and 10 things you can be doing now to make Thanksgiving a little smoother.

Now that we have all the prep out of the way, let’s party! Come into my home and see how we cooked Thanksgiving dinner, doing most of it ahead to keep it low-stress, and enjoyed a swanky afternoon of good food, good wine, and Thanksgiving cheer with friends. Are you ready for some turkey action?

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I adore Brussels sprouts but they can be tricky to cook just right, especially if one’s attention is on lots of other dishes, as in the case of a holiday dinner. This Thanksgiving I’ve found the solution: smoky, lemony shredded and sautéed brussels sprouts! The sprouts can be shredded a day ahead and then get quickly cooked just before serving, eliminating any worry about soggy, under-cooked, over-charred, or otherwise less than yummy Brussels sprouts.

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