“Special” Pot Pie
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<b>Book:</b> <i>My Vermont Table</i> by Gesine Bullock-Prado<br><br> <b>Chapter:</b> Stick Season <br><br> <b>Overall Score:</b> 13/12 (admittedly, I gave it a few bonus points) <br><br> <b>Recommended?</b> Technically (shh), this recipe is titled Spooky Pot Pie, but I just had to give it a more apt name for this post: Special Pot Pie. And special it is indeed. If you don’t mind a project, make this pot pie! Yes, you make the pie crust, filling, and even the thyme/lemon/cheddar cream sauce binder from scratch, but wow. I’ve actually made this pot pie five times. Every minute of time and ounce of heart I’ve put into making this pot pie has been so worth the effort when I’ve gotten to feast on it with people I love!
<br><br> What makes this recipe even more extra-special to me...
January 2026 Joy Journal
Welcome to the Joy Journal! <br><br>
For 2026, Garrett and I set an intention to make “more joy” our focus. We’re only a few weeks in, and I have already found this mindset so helpful. One way I plan to carry out our intention is by writing this new series. I would love it to become a collection of monthly reflections that magnify the goodness of each season: full of little moments that matter to us. I’m excited to see how it takes shape! <br><br>
With that introduction, here are just a few of the things that made us smile in January.
Beef Stew
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<br><b>Book:</b> <i>Magnolia Table </i> by Joanna Gaines<br><br> <b>Chapter:</b> Dinner <br><br> <b>Overall Score:</b> 12/12 <br><br> <b>Recommended?</b> Over the past few years, every time I’ve made a new beef stew recipe, I’ve silently asked it, “Are you the one?” The one that becomes the go-to, comforting dish for any chilly day. I’ve made a lot of just-okay beef stew. But this recipe. It really might be the one! Look at that perfect overall score! I even jotted down a (very unserious) poem about it while we were eating. I think you should make it, too! And maybe write a poem while you’re at it?<br>
Cinnamon Raisin Bagels
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<br><br><b>Book:</b> <i>Baking Illustrated</i><br><br>
<b>Chapter:</b> Yeast Breads & Rolls<br><br>
<b>Overall Score:</b> 10/12 <br><br>
<b>Recommended?</b> I put “make bagels” on my 2025 bingo card (i.e., the poster board I have sitting in my office with 25 goals to complete in 2025). If you have similar aspirations, I think you should absolutely do it! I had so much fun making these bagels. My favorite part: they are prepped the night before, so all you have to do in the morning is boil and bake them. Minimal wait-time for breakfast = sign me up! <br>
Hand-Rolled Ravioli
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<br><br><b>Book:</b> <i> America’s Test Kitchen 20th Anniversary TV Show Cookbook</i><br><br>
<b>Chapter:</b> Pasta<br><br>
<b>Overall Score:</b> 9/12<br><br>
<b>Recommended?</b> It depends! If you like making ravioli for a quick dinner, this isn’t for you! If making homemade pasta interests you, then I 100% recommend this recipe! Despite giving it a Process score of 1 - Question Your Sanity, I’ve made it three times in six months. It’s that special!<br><br>
Chocolate-Toffee Meringue Cookies
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<br><br><b>Book: </b> <i>My Vermont Table </i> by Gesine Bullock-Prado <br><br>
<b>Chapter:</b> Winter<br><br>
<b>Overall Score:</b> 9/12<br><br>
<b>Recommended?</b> I’ve seen a lot of recipes touted as “brownie” cookies, but none of them quite capture that quintessential crackly brownie crust the way these do. These cookies <i>literally</i> shine! Don’t worry about the fact that they’re from the Winter chapter. Make them in any (every!) season. When your heart can’t decide whether you want a cookie or a brownie, get the best of both worlds by making these. <br>
Potato Gnocchi
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<br><br><b>Book:</b> <i>The Tucci Cookbook</i> by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin, and Mimi Taft<br><br>
<b>Chapter:</b> Pasta<br><br>
<b>Overall Score:</b> 9/12<br><br>
<b>Recommended?</b> This one comes recommended by Chef G himself! <i>The Tucci Cookbook</i> is actually his book. You may have caught a glimpse of these in the leftover report from the last post, which featured that peach sauce I was (am) so in love with. Here, we tossed them in a fun pesto. Check out the rest of the post for Garrett’s tips. His most important message to you: <b>“I <i>gnocchi</i> you can do it!”</b><br>
Slow-Roasted Pork Shoulder with Peach Sauce
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<br><b>Book:</b> America's Test Kitchen Cooking School Cookbook<br><br>
<b>Chapter:</b> How to Cook Meat<br><br>
<b>Overall Score:</b> 10/12<br><br>
<b>Recommended?</b> Wow - yes! Make this for a dinner party or any celebration. It takes a while, but it is relatively hands-off. And the peach sauce? I’d recommend that sauce even if you don’t make the pork. Check out the leftover report for an idea + sneak peek at the next recipe in the project!<br>
Chicken & Wild Rice Soup
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<br><b>Book:</b> Magnolia Table by Joanna Gaines<br><br>
<b>Chapter:</b> Soups & Salads<br><br>
<b>Overall Score:</b> 8/12<br><br>
<b>Recommended?</b> Yes! This would be great as a weekend meal or meal prep option for lunches. Seasonally, it fits for fall, winter, and spring. I can’t say I will be following Joanna’s lead by making this annually for New Year’s Eve, though!<br>
Cherry Icebox Ribbons
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<br><b>Book:</b> America's Test Kitchen The Perfect Cookie <br><br>
<b>Chapter:</b> Slice & Bake Sweets <br><br>
<b>Overall Score:</b> 8/12 <br><br>
<b>Recommended?</b> Yes! I have skimmed this chapter without noticing this recipe many times, but I’m so glad it caught my eye now! These would be great to make for a party or as a gift for a friend. <br>
Chicken Cordon Bleu
American Flag Cookies
Stewarding Our Land
Deconstructed Bacon & Egg Breakfast Sandwich
Cinnamon Squares
Pasta e Fagioli
Black Forest Cake
Lemon-Herb Chicken Romano
Almost Oreos
