‘Tis the season for family cooking!


Emma Blaustein and Callie Schmidt

Spending time with friends and family is a huge part of the holiday season, and what better way to do this than by cooking with one another? Cooking brings people together, and in the end you are rewarded with delicious food. Below are some Edison Intermediate School (EIS) inspired meals that are perfect for this holiday season!

Note: All temperatures are in Fahrenheit

Starting simple we have Roasted Brussels Sprouts. This is a staple for any and all holidays.


  • brussels sprouts 
  • a few squirts of olive oil
  • sprinkled everything but the bagel seasoning

Directions: Begin by slicing brussels sprouts in half. Then, in a bag place the brussels sprouts, a few squirts of olive oil, and sprinkled everything but the bagel seasoning. Close the bag and continuously shake up and down until the oil and seasoning is covering all the brussels sprouts. Place the brussels sprouts cut side down in the oven and bake at 400 degrees for around 15 minutes.  

Notes: This recipe is gluten free, vegetarian, and vegan, kosher, nut free, and dairy free.

Everyone loves their Grandma’s Mashed Potatoes and these ones are to die for.


  • 2 lbs yukon gold potatoes
  • 8 tbsps unsalted butter
  • 1 cup milk
  • 1 ½ tbsps salt 
  • sprinkled pepper

Directions: Begin by peeling and mashing the potatoes in a bowl. Then warm the butter and the milk separately. Slowly, add the butter and milk to the mashed potatoes until you receive a desired consistency. Finally add in salt and as much or little pepper as you would like.

Notes: This recipe is gluten free, vegetarian, kosher, and nut free.

For all of you out there who don’t like turkey, don’t want to have meat, or just really like cauliflower then this recipe is for you. Sixth grade student, Anish Iyer, makes a Cauliflower Turkey as a tradition during the holidays and inspired us to find a recipe that could live up to his high standards!


  • 1 whole head of cauliflower
  • 1 tbsp chilli powder 
  • 1 tbsp italian seasoning
  • 3 tbsps extra virgin olive oil
  • ½ lemon juiced
  • 2 tbsps fresh chopped rosemary
  • 1 tbsp fresh chopped basil
  • 2 finely chopped shallots
  • 2 minced garlic cloves
  • salt 
  • pepper

Directions: Begin by removing the cauliflower stem, then flip it over, and cut an x in the bottom. In a bowl mix all the seasoning ingredients together and spread the mixture all over the cauliflower head. Place the fully covered cauliflower in a baking dish. Place in the oven at 350 degrees and bake for around 60 minutes or until perfectly golden brown.  

Notes: This recipe is gluten free, vegetarian, vegan, kosher, nut free, and dairy free. This recipe makes around three servings, so if you have a bigger group it would probably be best to make more. I used this website – https://www.damyhealth.com/2015/01/whole-roasted-cauliflower/ 

This Mushroom-Based Gravy is so delicious and a perfect way to enjoy more vegetables without even realizing it.


  • 1 cup baby portobello mushrooms (finely chopped)
  • 4 to 5 cups vegetable stock
  • ½ cup small onion (finely chopped)
  • ½ cup all purpose flour
  • ½ cup extra virgin olive oil
  • 1 tbsp soy sauce
  • ½ tsp kosher salt
  • ¼ tsp black pepper


Directions: Begin by heating the mushrooms and onions in a stovetop for around 8 minutes give or take. Sprinkle in the flour, stirring for around 3 to 5 minutes. Add in the vegetable stock a little at a time forming a thick gravy. Finally add your seasoning. 

Notes: This is vegetarian, vegan, kosher, nut free, and dairy free. I used this website – https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy

Normal mac n’ cheese is good, but if you haven’t tried this Baked Mac N’ Cheese recipe then you’re missing out.


  • 2 cups elbow macaroni
  • 1 tbsp extra virgin olive oil
  • 6 tbsps unsalted butter
  • ⅓ cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 6 cups shredded cheese of choice (can also do multiple kinds of cheese)
  • sprinkled salt and pepper
  • 1 ½ cup bread crumbs
  • 4 tbsps butter
  • ½ cup parmesan cheese
  • ¼ tsp smoked paprika

Directions: Preheat the oven to 350 degrees and then lightly grease a large baking dish and set aside. Combine shredded cheese or cheeses in a large bowl and set aside. Cook the pasta one minute shy of finished according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil, stir to coat pasta, and set aside to cool while preparing cheese sauce. Melt butter, whisk in flour over medium heat, and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until smooth and continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick. Stir in the cooled pasta until combined and the pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese. In a small bowl, combine crumbs, parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Notes: This is vegetarian, kosher, and nut free. I used this website –  https://www.momontimeout.com/best-homemade-baked-mac-and-cheese-recipe/  

Everyone loves a classic holiday cranberry sauce, but this delicious Orange Cranberry Sauce has a unique kick to it.


-¾ cup water

-1 cup sugar

-¼ teaspoon salt

-12 oz cranberries

-1 tbsp orange zest

-2 tbsp orange liqueur 

Directions: Sort through the cranberries and remove any bad ones. If they are mushy or too white, remove them. Bring water, sugar, salt, and zest to a boil in a nonreactive pot over high heat. Once sugar and salt are dissolved, take it off the heat (so the alcohol doesn’t catch fire) and stir in orange liqueur. Pour in cranberries and return to boil. Reduce heat to medium and simmer until saucy and slightly thickened, and roughly two thirds of the cranberries have popped. This should take about five minutes. Make sure to give it time to cool, and it can be refrigerated for up to 7 days before serving. 

Notes: This recipe is gluten-free, vegetarian, vegan, kosher, nut-free, and dairy-free. Even if it may look complicated, this recipe is pretty simple, yet still packs a flavorful punch. If you do not want the orange aspect, remove the zest and liqueur. However, I find it makes the recipe very flavorful and unique. Grand Marnier is a great orange liqueur to use. 

Tired of the same old dull sweet potatoes? Missing s’mores by the campfire during the summertime? Then you’ll love these Sweet Potatoes with Marshmallow Crust


3 pounds sweet potatoes 

6 tablespoons butter

½ cup packed brown sugar

¾ teaspoons salt

3 tablespoons heavy cream

½ teaspoon vanilla extract

¼ teaspoon cinnamon

Pinch black pepper

Directions: Peel potatoes and quarter them lengthwise, then cut crosswise into ¼ inch thick slices. Combine butter, cream, salt, cinnamon, pepper, vanilla, and sweet potatoes in 3-4 quart saucepan. Cook covered over low heat, stirring occasionally, until potatoes fall apart when poked with a fork. This should take roughly 35 to 45 minutes. Off heat, mash in brown sugar. Transfer potatoes to a baking dish and cover the top with mini marshmallows. Place uncovered in oven at 400º for roughly 10 minutes. 

Notes: This recipe is kosher, gluten free, vegetarian, and nut free. If you do not want to include the mini marshmallows, simply serve after transferring to the baking or serving dish. 

Plenty of people don’t have time to make a turkey, especially during the hustle and bustle of the holiday season! Chicken is a delicious substitute, and tastes just as festive when made right. This Olive Oil-Roasted Chicken is sure to please the whole family!


2 pounds bone-in skin-on chicken drumsticks or thighs

1-2 bunches large carrots, with or without green tops

2 cloves garlic, left unpeeled and halved crosswise to expose cloves

1-2 lemons, thinly sliced, seeds removed

½ bunch oregano or 4 sprigs thyme

1 ¾ cups olive oil

Lots of kosher salt and black pepper, or other seasoning you prefer

Directions: Preheat the oven to 350 degrees on convection bake. If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. They can be treated like parsley. Arrange chicken in a large shallow baking dish so that the legs are snug and lying flat and season with salt and pepper. Scatter garlic head halves, carrots, lemon slices and oregano/thyme sprigs among the chicken pieces, nestling everything in there. Pour the olive oil over the chicken and vegetables. Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes. Baste every 15 minutes, making sure to coat everything in oil. Raise temp to 425 and bake for another 25-30 minutes. Remove from the oven and let it cool slightly before serving. 

Notes: This recipe is kosher, gluten free and nut free. After the dish is cooked, the oil makes a great dipping sauce for bread, and is very flavorful, so you can save it. This is a modified/improved version of a recipe from the NY Times recipe, found here: https://cooking.nytimes.com/recipes/1020260-olive-oil-roasted-chicken-with-caramelized-carrots

Last but not least, a delicious cookie recipe provided by none other than EIS science teacher Mrs. Houghtaling! These unique Pepper Nut Cookies are an old Amish family favorite of hers, and the recipe has been around for over 100 years!


2 cups brown sugar

2 cups white sugar

2 cups heavy whipping cream

1 ½ cup shortening 

1 tsp salt

2 eggs

1 tsp vanilla extract

3 tsps baking powder

½ tsp cloves

½ tsp nutmeg

½ tsp cinnamon 

½ tsp ginger

Around 8 cups flour

Directions: Mix all ingredients until the dough is nice and smooth. Refrigerate for around 2 hours or more and then roll in a rope. Cut into small nut-shaped pieces and place on a lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Hopefully you enjoy these recipes and get to spend plenty of time with your family, be it in person or over a video call! Stay safe, and happy holidays!