The Eleven Best Dishes of 2015

The annual summary of irreplaceable dishes continues. Though I initially thought last year's list was tough to beat, this year's new offerings (particularly in my hometown of Memphis) absolutely surpassed my expectations. From pasta and pancake to tamale and toast, I clearly indulged in 2015. Did you too, I hope? What were your favorite dishes of the year? Share on social media with #caramelizedblog, or comment below.

1. Gold Coast Benedict from Ralph Lauren Restaurant (Chicago).

2. Avocado Toast from St. Roch Market (New Orleans).

3. Short stack from The Second Line (Memphis).

4. Birthday ice cream sandwich from Launderette (Austin).

5. Crab claws from Hog & Hominy (Memphis).

6. Fried cauliflower from Bounty on Broad (Memphis).

7. Tamales from La Tianita (Puerto Vallarta).

8. Beef bourguignon from James Lee House (Memphis).

9. Crab toast from ABC Kitchen (New York).

10. Pad Thai from Pranom Pop-Up at the Tennessee Brewery.

11. Wild mushroom pasta from Ecco (Memphis).

Rosemary Wreath Tags

Looking for a last-minute DIY element to elevate your Christmas Eve dinner or Christmas morning brunch? Enter the itty-bitty, extra adorable wreath tag made with bundles of rosemary and grapevine. I truly believe that the extra effort will provide unmatched value at the dinner table or cocktail party, and the compliments will overwhelm you! Because who doesn't love a mini version of a holiday classic? Each tag takes only a moment to pull together for either the base of a champagne flute or atop a linen napkin at the table. Follow along for simple instructions, and share your Christmas creations on social media by tagging Caramelized! Happy holiday week, y'all.

Mini grapevine wreaths or wrapped brown cord Bunch of fresh rosemary and leftover greenery Floral wire Wire cutters Twine Hand written name cards (optional)

1. Cut rosemary stems and floral wire into 3-inch pieces.

2. Wedge the bottom of the rosemary into the "wreath," wrapping the rosemary around the curve and securing with a piece of floral wire. Add more greenery, if desired. Trim excess wire.

3. If securing to a flute or wine glass, cut a gap in the wreath with wire cutters and retie with twine or wire. If using atop a place setting, simply place wreath on linen napkin.

4. Tie name tags to each wreath with a piece of twine. Repeat for each guest.

Last-Minute Holiday Pinspiration

My social media feeds are flooded with holiday decor and jaw-dropping tablescapes; and while I hope to recreate the look in my home over the next few weeks, I must go ahead and share my most recently pinned images and sources of inspiration. Scroll and swoon, and enjoy your weekend, my friends. Click here for all Pinterest credits.

Honey Ginger Molasses Cookies

Christmas cookie season is well upon us; and if you're invited to a cookie swap this upcoming weekend (or don't want to arrive to a party empty-handed), boy do I have a recipe for you! With rich molasses and raw Nature Nate's Raw & Unfiltered honey in the batter, the texture of these cookies is hard to beat. I used gingerbread and snowflake cookie cutters, though you're welcome to get creative with shapes and sizes.

Planning to whip up a batch? Share your Nature Nate's holiday creations on social media with #happyhoneydays.

Makes approximately 2 dozen cookies (depending on cookie cutter size!)

3 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon kosher salt 1 stick unsalted butter, room temperature 2/3 cup granulated sugar 1/4 cup molasses 1/4 cup Nature Nate's Raw & Unfiltered honey 1 large egg

1. In a large bowl, whisk flour, ginger, cinnamon, baking soda, cloves and salt.

2. Using an electric mixer, beat butter and granulated sugar until smooth. Add egg, molasses and honey, and beat for 2 minutes until light and airy.

3. Reduce speed to low and gradually add flour mixture. Mix until just incorporated. Shape into a disk and wrap in plastic wrap. Chill until firm, approx. 30 minutes in the refrigerator.

4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; place on parchment-lined baking sheets.

5. Bake at 350 degrees for 10-12 minutes. Cool slightly on baking sheets before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to one week.

adapted from Real Simple magazine

This post is in partnership with Nature Nate's honey. Thank you for being supportive of my sponsors!

A Seasonal Saturday in Memphis

Though frequent moments arose in my sugared cranberry-filled kitchen when I truly didn't believe this day could come, Friday has at last arrived. This weekend's forecast presents a wonderful (and seemingly confusing) mix of warmer temperatures and holiday spirit -- I couldn't be more thrilled. If you have yet to plan your Saturday agenda, below spells out a dreamy Saturday in my hometown of Memphis. Thanks so much to Eventbrite for challenging me to create a 24-hour winter guide! If you don't know Eventbrite, they are the largest self service ticketing platform where you can find and sell tickets to your own events.

Plan accordingly; and if you're heading to the holiday market, I'll see you on the Muddy's Midtown patio!

SATURDAY LINE-UP

8 a.m. Gingerbread latte at City + State (photo below courtesy of city + state)

10 a.m. Breakfast at the Beauty Shop

11 a.m.-5 p.m. Holiday shopping at the Memphis Indie Holiday Market at Muddy's Midtown

3 p.m. Afternoon brew and bike perusing at the new Bike Smith on Broad

Delicata Squash Carbonara

A cozy dinner in has been on my mind amidst non-stop calendars flooded with holiday duties. The last instance I found a free Tuesday evening, which I believe was in early November, Alex and I whipped up this carbonara with our favorite vegetable of the season: delicata squash. The sweet-as-sugar addition to traditional carbonara pasta is best coated with my pantry staple, Nature Nate's honey. The squash is drizzled and roasted, then combined with a traditional pasta recipe of egg and crisp pancetta. It's a dreamy combination, especially when paired with cooler temperatures and some Fleetwood Mac on the record... I urge you to take out the calendars and block off an evening for you and this slightly sweet, savory pasta. Whether shared with friends, family or that special someone, you'll be so thankful you did so. Enjoy, my friends!

Makes 6 servings

2 medium delicata squash 2 tablespoons vegetable oil 1 tablespoon Nature Nate's honey Kosher salt and freshly ground black pepper 6 ounces Pigasus pancetta, sliced into 1/2-inch cubes 12 ounces bucatini 5 large egg yolks 2 teaspoons lemon zest Pecorino, to serve

1. Halve squash lengthwise, scrape out seeds, and slice crosswise into 1/4-inch thick half moons. Toss with oil and Nature Nate's honey in a large bowl; season with salt and pepper.

2. Arrange squash slices on a wire rack set inside a large rimmed baking sheet. Roast in a 350-degree oven until squash is tender yet still holds its shape, approximately 30 minutes. Transfer squash to a platter; set aside.

3. Add pancetta to a skillet and cook over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.

4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with 1/2 cup pasta cooking liquid and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

5. Lightly beat egg yolks and lemon zest in a large bowl. Working quickly, add hot pasta to egg mixture and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing).

6. Carefully add pancetta and reserved squash to pasta, season with salt and pepper, and toss everything together. Shave Pecorino over pasta and top with more pepper just before serving.

Adapted from bon appetît

This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!