Though I’ve never been to Taiwan, there’s one thing I know for sure: I’m a huge fan of night market-style fried chicken. It’s one of a variety of xiaochi (aka “finger foods) found in Taiwanese night markets and is more or less popcorn chicken seasoned with garlic, soy, and a good amount of Chinese Five-Spice powder. I first tried it on last month’s Six Taste Taiwanese Food Tour and it has quickly become a staple in my house, earning the nickname, A.F.C. (aka Asian Fried Chicken).
Continue Reading: Night Market Five-Spice Chicken →
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 →
Put down the lights and candy canes for one hot second and let’s talk healthy food. No, not what you’re going to cook for the big meal, but what you’re making to eat smart between all the festivities. For the next few days, I’m going to give you a few ideas for make-ahead meals as…
Continue Reading: North African Tandoori Salmon →
Hawaii has become a home away from home as I’ve spent a good amount of time out here for the past few years. During that time, I’ve learned about all the unique foods and flavors of the state, which have, in turn, influenced my cooking. This year will be my third Christmas on the islands and, with each year, my holiday menu is reflecting more Hawaiian flavors, like this Chocolate-Coconut Cream Pie.
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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 →
I need a “pause” button for life. Last week, in 48 hours time, I flew from Los Angeles to New York to Los Angeles and finally to Hawaii, where I arrived beyond jet lagged. You’re probably thinking, “Hawaii, huh? Quit your complaining!” But, the reality is that I have a few more weeks of work ahead of me before I can really take a break. In the five days since I arrived on island, I’ve spent every waking moment indoors going line-by-line through the galley version of my cookbook. It’s an exhausting but necessary process that will bring the book one step closer to completion.
Needless to say, I’ve been in need of brain-food to keep me uber-focused and that where this recipe fits in. I wanted a roasted almond snack that’s a bit more exciting than almonds straight from the bag but quick enough to fit in my schedule. The result are these super low-fuss, but flavor-packed roasted nuts. They’d probably work fabulously as part of cocktail party or as a holiday gift, but, I won’t be thinking about those things for at least another 5 days. And, at the pace I’m going, that might as well be light-years away.
Continue Reading: Sweet-Spicy Harissa Roasted Almonds →
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 →
This year, I’m thankful for having had the opportunity to cook Thanksgiving for everyone at The Biggest Loser. The contestants are an exceptional bunch and they are the inspiration for this meal as I decided to makeover classic holiday dishes in the same way the show’s contestants have made over their lives. The menu below has various iconic Thanksgiving dishes, made over, and they’re also the dishes I’m cooking on tonight’s show.
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Some scoff at the idea of adding a salad to the Thanksgiving spread, but it’s an elegant way to start things off, and, if you’re watching your waistline, it’s an easy way to fill up on healthy calories before you dig into the rest of the meal. This seasonal salad works during the fall or winter, and brings a lot of festive color to the holiday spread with sliced pears, red onion, and tart pomegranate.
Continue Reading: Spinach Salad With Pears and Pomegranate →