For cookbook author Alexis deBoschnek, good food is meant to be shared. From her farm in the Catskills, where she raises chickens and cooks with the seasons, to her Cooking for Friends series, she’s made an art of bringing people around the table. 

We caught up with Alexis to talk about what’s on her holiday menu, the little details that make hosting special, and how Mill has become part of her everyday kitchen routine.

A Look Inside Alexis’s Kitchen

Her experience with Mill, food scraps, and everyday cooking.

What’s surprised you most about using Mill? I’d consider myself a conscious cook, and yet, I’m astounded by how much waste we create. In a year of owning my Mill, we’ve processed nearly 600 pounds of food scraps. 

What’s the most surprising thing you’ve put in your Mill? I’m always delighted when I put avocado pits or chicken bones in the Mill and by morning they're gone.

How does Mill fit into your day-to-day kitchen routine? I’ve run my Mill every single day since getting it a year ago – it’s truly part of how I run my kitchen now. 

At the Holiday Table

Her favorite dishes, family traditions, and holiday leftovers.

What’s one dish that always makes it onto your holiday table? I know this sounds boring, but it’s imperative to me that there’s some kind of bright salad on every table – especially at the holidays. You need something to cut the heaviness of holiday food that can act as a palate cleanser to prepare you for the parade of desserts that follows. 

Is there a holiday dish or recipe that feels especially nostalgic to you? Every December, my mom would make a few giant stollen, a yeasted Dutch Christmas bread with a log of marzipan that gets with studded candied fruit and nuts. The stollen would be served Christmas morning, toasted and slathered with salted butter. I’ll be honest; it was only recently that I started enjoying stollen, but it wouldn’t be Christmas in my house without it. 

What ingredient do you find yourself reaching for most this time of year? Butter, sugar, flour, on repeat. 

What’s one holiday dish you think is underrated? I know everyone loves stuffing (or dressing if you’re from the south), but why are we only eating it once a year? Let’s give stuffing a place at the table year-round, not just for the holiday season.

What’s your favorite way to give holiday leftovers a second life? After Thanksgiving I like to take the turkey carcass and make turkey stock which I use to make congee. Any leftover turkey gets stirred into the rice and all the toppings bring a welcome flavor profile change. 

The Art of Hosting

Her advice for making gatherings feel thoughtful and effortless.

What’s your best advice for making holiday hosting feel easier? Always start the night with an empty dish rack and dishwasher. 

What’s your go-to dish when you’re cooking for a crowd? I have a series on Instagram called Cooking for Friends where I showcase what I make when friends come over. In two and a half years, I’ve hosted over 80 times, and no two meals have been the same. Part of the joy for me is mixing it up and making specific meals tailored to my friend’s favorites. 

What’s a small detail that makes a dinner or gathering feel extra special? If you know your friend has a favorite drink, have that ready to offer them upon arrival. They’ll be delighted every time. 

Are you a plan-everything-ahead host or a figure-it-out-as-you-go host? I’m type-A, and planning for meals is my favorite activity. I’ll start a note in my phone days, or sometimes weeks, ahead of the big event and make myself multiple checklists so that by the time the dinner arrives, I feel completely calm. If I’m hosting, I want to participate in the party myself!

Gifts for the Home Cook

Her favorite kitchen tools, ingredients, and gifts.

What’s the best gift you could give a home cook? A good tin of extra-virgin olive oil. 

What’s a kitchen gift you’ve received that you can’t live without? My mom started gifting me All-Clad when I was in college and slowly built my collection up from there. I use them every single day. 

What’s one kitchen tool or ingredient you think every home cook should have? Do I have to choose just one? My kitchen tool trifecta includes a microplane, fish spatula, and chefs’ knife. You can go far with those three. 

More From The Table

As part of our Dinner With Friends series, we recently joined Alexis for a cozy fall gathering at her beautiful Catskills home. Take a peek at how it all came together, from the seasonal menu to the little details that made it memorable.

A look inside the evening →

Photography by Georgia Hilmer