When I was a teenager, it was my dream to be a food writer.
I loved to cook and write, so what better job could there be?
I got an internship in the Test Kitchen in 2005 and have been working here pretty much ever since.
Alexander Shytsman
Its crazy to think that was almost 20 years ago.
I always feel good about recommending our recipes, because I know theyrewell-testedand work.
And I make lots and lots of them at home myself.
Here are 14 of my favorite recipes that I make on repeat in the winter.
Chicken Tacos with Brussels Sprouts
This recipe was actually our daughters idea.
And she came up with this idea.
Alexander Shytsman
I usually serve it with risotto and green beans or broccoli.
Its also delicious tucked into napa cabbage boats for extra crunch.
That way, I always have them to make this recipe.
Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
And, honestly, you should save them to add to just about any soup you make.
I usually serve it with a big Greek salad.
The mustardy dressing drizzled over the top is the perfect foil for the sweet, tender wedges of cabbage.
I almost always roast potatoes and chicken sausages on another sheet pan for an easy winter dinner.
Since I consider cabbage to be theNo.
1 underrated vegetable, its not a surprise that we eat it a lot!
Jennifer Causey
And when I make it for company, someone usually asks for the recipe.
Since I usually have most of the ingredients on hand, I can whip it up on a whim.
It warms you from the inside out after a day of skiing or sledding.
Its also super easy to makeour 11-year-old cooked it all by herself once!
Its the perfect comforting meal on a cold winters night.
Sometimes I swap broccoli for green beans to change things up.
Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors Hall
Honey Oat Quick Bread
This is an oldie but a goodie!
This recipe is based on his mothers recipe.
Caprese Stuffed Portobello Mushrooms
This is a recipe our daughter frequently requests.
Greg DuPree
Theyre quite low in calories, so we each usually eat two.
Any leftovers are great pressed into a panini the next day.
This is also a great candidate for the grill in summertime.
