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.
Continue Reading: Chocolate-Coconut Cream Pie →
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 →
