A classic coffee cake recipe gets jazzed up with the addition of coconut, pistachios, and chai spices.
Continue Reading: Pistachio-Coconut Chai Coffee Cake Recipe →
A recipe for Spicy White Bean and Chicken Chili that’s perfect when you have house guests during the colder months.
Continue Reading: White Bean, Poblano, and Chicken Chili →
Recently I stopped by The Nate Berkus Show to cook up some of my favorite holiday recipes and the episode is airing today!
When they asked what I’d like to cook, a standing rib roast immediately came to mind because it’s a staple at our Christmas table. I’ve been making variations on rib roast for years, even wrapping it in prosciutto when I’m feeling extra indulgent. This year I wanted to make something that was easy to make yet elegant and impressive, and this fig-port glaze perfectly fit the bill.
The key to this roast is that it’s layered with flavor — first with an herb rub and then with the glaze — ensuring that every bite has tons of taste. It’s a behemoth piece of meat but don’t be intimidated because this simple roasting method results in a meltingly tender roast with sweet, earthy flavor that’s sure to steal the holiday spotlight.
Continue Reading: Standing Rib Roast With Fig-Port Glaze →
If you’re like me, you’ll take all the help you can get during the holidays. In the spirit of entertaining, here’s an hors d’oeuvres that’s so simple to put together, it doesn’t really need a recipe. It’s a Mediterranean take on a sushi hand roll where the seaweed is replaced by Bresaola (an air-dried beef) that’s filled with an assortment of flavors. These are gorgeous little bundles that are a sure thing at a cocktail party though I’ve been making them as a little snack break between all the party prep that I’ve been up to.
Continue Reading: Pretty. Easy. Bresaola Hand Rolls →
I wanted to share an elegant persimmon appetizer that’s been a dinner party hit this fall. This dish is one of those point-perfect holiday entertaining dishes because it’s festive, low-fuss, high impact, and, if I do say so myself, one of the prettiest appetizers around.
Continue Reading: Persimmon and Burrata Carpaccio →