New Deal Cooking with New Deal

Practicing the art of cooking a perfectly seared steak in your trusty cast iron pan is a winter-time endeavor we can get behind.

There’s nothing like bringing an enormous roast to the table to really set the mood for a holiday meal. This bone-in leg of

Compound butters are a cinch to make and come in handy all over the place, especially during the holidays. This one leans savory,

Ditch the canned stuff this year and try your hand at homemade cranberry sauce! A modest amount of sugar and a healthy splash

Brussels sprouts and bacon have become somewhat synonymous (and for good reason), but I’ve kicked it up a notch with the addition of

Whether you’re hosting an intimate gathering or going all out for a fancy dinner party, a whiskey glazed ham is the easiest (and

Leeks are an underused allium that deserve to shine in all their glory. This method of braising brings out their sweet, oniony flavor

When incorporating sweet elements (like New Deal Coffee Liqueur) into savory dishes, it’s best to combine them with something spicy or tangy like

This beautiful, seasonal squash soup is a real crowd pleaser! Perfect for a night in or as a make-ahead first course for a

Fall is primetime for mushrooms, and when you get really good ones, it’s best to cook them simply to highlight their earthy flavors.

This recipe is proof of the magic that happens when you combine just a few incredible ingredients. Summer’s finest corn and freshest zucchini

Tomatoes are king this time of year, but when you can’t eat one more caprese salad or BLT, this super aromatic and flavorful

Cucumbers and gin are a natural combination, and these quick pickles are the perfect way to showcase the duo! The tangy, slightly sweet

Mussels are ridiculously quick and simple to prepare, and they pack a lot of wow-factor, making this the perfect dish for an at-home

Inspired by traditional Mexican mole sauce, this smoky-sweet recipe gets its chocolate component in the form of Mud Puddle Bitter Chocolate Vodka. A

This recipe came about when a good friend from the farmers market brought me more of those long, bulbous spring onions than I