As each holiday season approaches, we like to plan a few new recipes into the mix for the many upcoming gatherings. IN THIS ISSUE, we feature a snappy green bean dish complete with two favorite ingredients - bourbon and bacon, a satisfying artichoke gratin, and a roastedBrussels sprouts side dish accented with a drizzle of balsamic Dijon reduction. Try and practice a few of them now. We think these dishes will make your shortlist of holiday favorites, too!
