Thanksgiving is one of my favorite times of the year. Not only does it bring people together around the table, but it also highlights some of the most comforting and flavorful ingredients of the season.

Living in Ohio means we get to savor the beauty of fall’s harvest right up until Thanksgiving. Fresh produce like butternut squash, sweet potatoes, cauliflower, and hearty greens are at their best, adding vibrant color and natural sweetness to festive dishes.

Thanksgiving is also a time to embrace warm, aromatic spices that evoke the season’s cozy spirit. Nutmeg, allspice, cinnamon, vanilla, and ginger are staples in many holiday recipes, infusing everything from sides to desserts with a sense of nostalgia.

One cooking technique that shines during the fall season is braising. This method—a combination of searing and slow-cooking in liquid—results in tender, deeply flavorful dishes. Whether it’s tender, succulent short ribs or whole cauliflower infused with a savory tomato sauce, the process brings out rich, caramelized flavors that elevate any dish.

There are two types of braising techniques to try this holiday season:

• Traditional Braising: Ingredients are slow-cooked in a flavorful liquid, with the cooking juices often strained and used as a base for gravy or sauce.
• Braising à la Matignon: In this method, finely chopped vegetables (called matignon) cook alongside the main ingredient and are served as part of the final dish, adding texture and depth.

Break out your Dutch ovens and slow cookers to create dishes that will impress your guests and make your entertaining stress-free. Below, I’ve included a couple of fall-inspired recipes perfect for sharing with loved ones.

Let’s celebrate the season with flavors that bring warmth, comfort, and togetherness to the table.

CHEF MIKE FRANK, CEC

Red Wine Braised Boneless Short Rib

Ingredients

• 1 Tbsp olive oil
• 2 lb. boneless short ribs (about 4)
• 1 medium carrot, peeled and finely diced
• 1 medium onion, diced
• 1 Tbsp all-purpose flour
• 1 Tbsp tomato paste
• 1 ½ cups dry red wine
• 1 ½ cups chicken or beef broth
• 5 sprigs flat-leaf parsley (or 2 tsp dried)
• 4 sprigs fresh thyme (or ½ tsp dried)
• 1 sprig fresh rosemary (or ½ tsp dried)
• 1 bay leaf
• Salt and freshly ground pepper

Preparation

1. Preheat oven to 350°F. Heat oil in a Dutch oven or oven-safe pot over medium-high. Sear short ribs on all sides until golden. Remove to a plate and drain excess oil.
2. Add carrots and onions to the pot. Cook over medium heat, stirring, until onions soften, about 5 minutes. Stir in flour and tomato paste, cooking 1 minute.
3. Add wine and bring to a boil. Reduce heat and simmer until wine reduces by half (20–25 minutes—don’t rush this step!).
4. Stir in broth and herbs, then return short ribs to the pot. Cover and bake in the oven for 2 hours.
5. Remove from oven. Discard herbs. Taste sauce and adjust seasoning with salt and pepper. Remove short ribs. Let sauce rest 10–15 minutes, then skim off and discard fat.
6. Puree the sauce and vegetables until smooth. Adjust seasoning as needed. Serve short ribs with the red wine gravy.

Braised Cauliflower with Tomatoes and Olives

Ingredients

• 2 (28-ounce) cans whole peeled tomatoes
• 2 Tbsp extra-virgin olive oil, plus extra for drizzling
• 6 anchovy fillets, rinsed and minced
• 6 garlic cloves, minced
• ¼ tsp red pepper flakes
• ¼ tsp salt
• ¼ cup golden raisins
• ¼ cup pitted kalamata olives, coarsely chopped
• 3 Tbsp capers, rinsed
• 1 head cauliflower (2 lbs), outer leaves removed and stem trimmed flush with florets
• 1 oz Parmesan cheese, grated (½ cup)
• ¼ cup fresh parsley, minced

Preparation

1. Preheat oven to 450°F and adjust rack to the middle position. Pulse tomatoes with their juice in a food processor until coarsely chopped (6–8 pulses).
2. Heat oil in a Dutch oven over medium heat. Add anchovies, garlic, and red pepper flakes, stirring constantly until fragrant, about 2 minutes. Stir in tomatoes and salt. Simmer until slightly thickened, about 10 minutes.
3. Add raisins, olives, and capers to the sauce. Nestle cauliflower, stem-side up, into the pot, and spoon some sauce over the top. Cover and transfer to the oven. Roast until cauliflower is slightly tender (a knife should meet some resistance in the core), 30–35 minutes.
4. Uncover, flip cauliflower using tongs, and spoon more sauce over it. Scrape down sides of the pot and continue roasting, uncovered, until fully tender, 10–15 minutes.
5. Remove from oven. Sprinkle cauliflower with Parmesan and parsley, and drizzle with olive oil. Cut into wedges and serve with sauce spooned over each portion.