2025 Holiday Recipe Favorites
Dec 14, 2025Written by: Meredith Paci and Sarah Bishop
The holidays are back, and yes, we are absolutely inviting you to have fun with this. Think less perfection, more “this is our kitchen and we’re rolling with it.” Some traditions stay, some get remixed, and some become their own thing entirely. That mix is what makes this season feel like ours. For some of us, certain dishes carry a lot of history, and creating new versions can feel both comforting and a little emotional. There’s room for all of that. You get to keep what feels close and experiment where you want to breathe a little.
As you cook through these recipes, document the real moments. Take the photos. Take all the photos. Get the videos. Catch the chaos. Hand a job to whoever is hovering nearby. Let the process be part of the memory instead of staying focused on the final plate. Those are the pieces you end up wanting later.
And, as always, creative license is the rule here. Measurements will drift. Pans and ingredients will get substituted. Something might come out looking like it has a personality you didn’t plan for ha ha. Most importantly, capture the moments...you will want them.
With love,
Meredith and Sarah
Roasted Root Veggies
This roasted root vegetable dish comes from Sarah, cofounder of Fortify Health. It is one of those recipes that earns a permanent spot on the holiday table. Simple ingredients, flexible flavors, and forgiving timing make it easy to pull together without overthinking it.
Ingredients
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1 whole butternut squash, peeled and cubed *
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3–4 beets, peeled and chopped *
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4–5 whole carrots, sliced *
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1 red onion, cut into wedges *
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2–3 tbsp avocado oil
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Salt + black pepper
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3–4 cloves fresh garlic, minced
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Fresh oregano, chopped (to taste)
Use any mix of veggies you like and quantities depending on the size of your crowd—this is just one of my favorite combos! Have also added brussel sprouts to this before.
Instructions
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Preheat oven to 425°F.
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Prep the veggies: Cut everything into similar-sized pieces so they roast evenly.
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Season: Toss veggies with avocado oil, salt, pepper, garlic, and oregano until coated.
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Spread out: Divide the veggies onto two baking sheets. Crowding = steaming. Spacing = crisping.
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Roast for 30–45 minutes, tossing halfway. Timing depends on how thick you cut them and how browned you like the edges.
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Serve: Great warm, room temp, or tossed into bowls the next day with your fav protein and greens.
Chocolate Crackled Cookies
This recipe comes from Meredith’s mom, Deb Talarczyk, and is shared by Meredith, cofounder of Fortify Health. It’s a tried, true, and tested household favorite that was found tucked away in a journal. While the ingredient list is specific, the recipe is forgiving and still turns out delicious even when substitutions are used.
Ingredients
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8 ounces semi-sweet baking chocolate
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3/4 cup flour
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2 teaspoons cinnamon, preferably roasted Saigon cinnamon
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1 teaspoon chili powder, preferably ancho chili pepper
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup butter (1/2 stick), softened
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1/3 cup sugar
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1/4 cup brown sugar
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2 eggs, lightly beaten
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2 teaspoons vanilla extract
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Nuts and or chocolate chips, optional
Instructions
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Preheat oven to 375°F.
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Melt the 8 ounces of baking chocolate using a double boiler. Set aside.
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In a small bowl, mix flour, cinnamon, chili powder, baking powder, and salt.
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In a separate bowl, beat butter and sugars until light and fluffy.
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Add vanilla and eggs, mix well.
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Add melted chocolate and mix until combined.
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Gradually add the flour mixture, mixing well.
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Stir in nuts or extra chocolate chips if desired.
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Bake for 10 to 12 minutes.
