Welcome to a Virtual Friendsgiving with Kristen Kish!

Step into the kitchen with Top Chef winner Kristen Kish and experience a new way to enjoy Friendsgiving & connect through food.

Explore Our Recipe Videos

Watch Kristen make 4 delicious recipes from her closest friends & share the stories that brought them together.

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Stephanie’s Brussels Sprouts Salad

Bacon jam, Brussels sprouts, & kale come together in a delicious, Friendsgiving salad.

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Kim’s Family Manicotti

However you pronounce Manicotti, this crepe-based dish becomes an elevated family favorite.

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Robeisy’s Cranberry Orange Upside-Down Cake

A dessert that takes tradition & literally turns it upside-down--this polenta based cake is a crowd pleaser.

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Friendsgiving Fizz

A new twist on a classic ginger beer cocktail, perfected with a candied ginger garnish.

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Cooking for Your Friendsgiving Guests

Try one of the recipes Kristen made for her virtual Friendsgiving, & shop S.Pellegrino.

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Stephanie’s Brussels Sprouts Salad with Bacon & Golden Raisin Jam

  • For the Jam:
  • 1 pound thick cut bacon, large diced
  • 3 medium shallots, small diced
  • 2 cloves garlic, minced
  • ¾ cups light brown sugar
  • ½ cup golden raisins
  • ¼ cup apple cider vinegar
  • 2 tbsp. balsamic vinegar
  • ¼ cup water
  • 2 sprigs of fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Hot Sauce to taste
  • For the Brussels Sprouts & Greens:
  • 2 pounds Brussels sprouts,
  • trimmed and halved
  • Olive oil, as needed
  • 4 garlic cloves
  • A few sprigs of sage
  • Salt and pepper
  • 4-5 cups of greens – washed and torn
  • kale/chard/winter greens/mustard
  • green mix (heartier greens are preferred).

For the Jam:

Cook bacon in large pan over medium heat until crisp. Add diced shallots and cook until browned (approx. 5 minutes). Add garlic and cook until golden, then add sugar, raisins, both vinegars, and water. Bring to a boil. Add herbs and simmer 10-15 minutes, or until liquid turns into a syrupy consistency. Remove herb stems and bay leaf and allow to cool.

Place cooled mixture into your food processor, and blend until it’s a chunky puree. Season with salt, pepper, and hot sauce to taste.

For the Sprouts:

For the Sprouts: In a large pot of boiling water, blanch your Brussels sprouts for 5-6 minutes or until just tender, transferring them immediately to a large bowl of ice water. Once cooled, thoroughly dry them.

Add olive oil to a large skillet over medium heat. Once hot, add garlic and Brussels sprouts face side down. Add sage to your pan and sauté until golden. Remove the Brussels sprouts from the pan once they are golden. Work in batches and repeat this process, wiping your pan down between batches, until all Brussles sprouts are cooked.

To Serve:

Toss Brussels sprouts with bacon, jam, and greens. Enjoy!

S.Pellegrino pairings:

   • Essenza Tangerine & Wild Strawberry


Kim’s Family Manicotti

  • For the Crepe Batter:
  • 2 1/2 cups all-purpose flour
  • 6 eggs
  • 1 1/4 cup of water, plus more if needed
  • For the Filling:
  • 2lb Whole Milk Ricotta
  • 8oz Mascarpone Cheese
  • 1 1/2 -2 cups, , or more to taste, of grated Parmigiano or Pecorino Romano cheese
  • Salt to taste
  • For the Sauce:
  • 2-28oz. cans of whole San Marzano Tomatoes
  • ¼ cup Canola oil
  • 4 garlic cloves
  • 1/3 cup water
  • 1-2 Tbsp. sugar
  • Salt & pepper to taste
  • For Serving:
  • Fresh basil, roughly torn
  • Grated Parmigiano or Pecorino Romano cheese

For the Crepes:

In a large bowl, combine flour, eggs, and water and mix together until you reach a thin crepe batter consistency. Add more water if needed.

Using a lightly greased 8” crepe skillet or non-stick pan, pour a ¼ cup of batter into the center of the pan, spreading it around the pan by tilting the pan in a circular motion in order to make thin crepes. Flip crepe when bottom side is dry and the edges of the crepe are starting to release from the pan. Cook on opposite side for 15-20 seconds longer. Once cooked, set aside and layer the completed crepes with parchment paper. You should have approximately 16-17 crepes.

For the Filling:

In a large bowl, combine the whole milk ricotta, mascarpone cheese, and lots of grated Parmigiano or Pecorino Romano cheese. Add salt to taste.

For the Sauce:

Pulse tomatoes and their juice in a food processor. Pulse longer for a thin consistency (Kim’s preference), or for a shorter time for a chunkier consistency (Kristen’s method).

In a large pot, heat the canola oil and brown the garlic. Add your pulsed tomatoes, water, and sugar. Season with salt and pepper to taste. Simmer for 40 minutes, taste and season with additional salt and pepper if needed.

Assembly & Serving:

Preheat oven to 350˚F. In a 9” x 13” baking dish, add a heavy layer of red sauce into the bottom. Fill the crepes with about 3 Tbsp. of cheese filling each, and roll up to close. Add the rolled crepes into the baking dish in a single layer. Spoon rest of sauce over the top. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 20 minutes.

Top with more grated cheese, and torn basil to serve.

NOTE: if you have a few extra crepes that don’t fit into the pan, they are great warmed up with lemon juice and sugar.

S.Pellegrino pairings:

   • 750mL Standard S.Pellegrino Sparkling Natural Mineral Water
   • Essenza Blood Orange & Black Raspberry


Robeisy’s Cranberry Orange Upside-Down Cake

Adapted from Cook’s Illustrated

  • For the topping:
  • 6 tbsp. unsalted butter
  • 12oz. fresh or thawed, frozen cranberries
  • ½ cup + 2 tbsp. of sugar
  • 2 tbsp. of orange jam
  • ½ tsp. vanilla extract
  • For the Sweetened Greek Yogurt:
  • 2 cups full fat/low moisture Greek yogurt
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • For the Cake:
  • 1 cup of semolina
  • ¼ cup of raw pistachios
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup whole milk
  • 1 tsp. vanilla extract
  • Zest of 1 orange
  • 6 tbsp. unsalted butter, room temp
  • ½ cup of sugar
  • 3 eggs, separated keeping both yolks and whites

For the topping:

Ensure your oven rack is in the middle of the oven and preheat to 350˚F. Grease a 9” round springform pan, then line it with parchment and grease the parchment.

Melt butter in a medium, nonstick pan over medium heat. Add cranberries, sugar, and jam and cook until cranberries are just softened. Strain the cranberry mixture through a fine mesh strainer and reserve the juice. Place cranberries in a bowl and set aside.

Return the strained juices to the same pan and simmer until syrupy and reduced to about 1 cup. Turn off your burner and stir in vanilla extract. Spread cranberries into a single layer in the prepared spring form pan. Pour the syrupy juice over the cranberries and refrigerate for at least 30 minutes.

For the Cake:

In a food processor, pulse ¼ cup of semolina and pistachios until finely ground. Add baking powder, salt, and remaining semolina, and pulse until combined.

In a bowl, whisk together the milk, orange zest and vanilla extract.

Using a stand mixer fitted with the paddle attachment, cream butter and sugar on high speed until fluffy. Add egg yolks one at a time. Add semolina mixture in 3 additions alternating with milk mixture in 2 additions. Pour batter into a large mixing bowl and clean your stand mixer.

Using the whisk attachment, whip egg whites to medium peaks. Stir one third of the whites into the batter and then fold remaining whites.

Pour batter over chilled cranberry and bake for 35-40 minutes, rotating pan halfway.

Cool on a wire rack for 10 minutes. Run a thin knife around the cake to release from the pan, and invert onto serving plate.

For the Whipped Sweetened Greek Yogurt:

Using the whisk attachment on your stand mixer, whip your cream until stiff peaks form. In a separate bowl, sift sugar into Greek yogurt. Then, fold the cream into your yogurt mixture. Chill until ready to serve.


Serve Cranberry Orange Upside-down Cake with Whipped Sweetened Greek Yogurt. Enjoy!

S.Pellegrino product pairings:

   • Essenza Lemon & Lemon Zest


Friendsgiving Fizz

  • ½ oz. almond orgeat syrup
  • 1 oz. fresh lime juice
  • 2 oz. vodka
  • 1 bottle Sanpellegrino Ginger Beer
  • Candied ginger pieces

Add almond orgeat, lime juice, and vodka to your shaker. Shake, and double strain into a coupe glass. Serve neat and top with Sanpellegrino Ginger beer. Make a small slit in the candied ginger pieces to fit the side of the glass and garnish.

Sanpellegrino product:

   • Ginger Beer Mixer

Your Friendsgiving Stories

Shared from our community, these are some of the holiday stories & traditions you’ve shared.

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