Herbie's Tacos
My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten.
Lemony Caesar Salad
With all of the heavy foods going on in this menu, a Caesar salad helps to round things out. My Caesar dressing has two lemons so it has a really bright, fresh flavor.
Heavyweight Hoagie
This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella.
Chili-Cheese Dip
When I was in college, we used to melt cheese and chili in the microwave on movie nights. I re-created my college junk-food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version.
Buffalo Chicken Quesadillas
These quesadillas are perfect for reheating . Make them in advance and then pop in the oven for a few minutes before serving .
Beef, Bean & Veggie Burgers
I created this Beef, Bean and Veggie Burger for our annual New Years healthy eating episode of The Kitchen. It's a way of feeling like you get the satisfaction of beef, just having less of it and having more veggies and beans.
Breakfast Bread Pudding Recipe
Who ever thought that dessert could be breakfast, well, recommended as breakfast? My go-to brunch recipe is a breakfast bread pudding. Which can be made in advance and baked just before serving.
Big Pitcher of Bloody Marys
Nothing cures a hangover like a Bloody Mary! This recipe makes a large amount, but if your friends are like mine, they probably won't have just one drink over the course of a long weekend brunch.
Breakfast Hash with Poached Eggs
This recipe was inspired by my friend Todd Thompson, who happens to be the other half of one of my favorite chefs, Giada de Laurentiis.
Nutella French Toast Sandwiches
This recipe is truly decadent — it's borderline sinful. I love baking French toast in a casserole dish because it's way less work and can even be assembled the night before.
Grapefruit Brûlée
My grandma makes these for breakfast all the time. I think she started serving grapefruit this way just to get the kids to eat it, but everyone liked it so much that it stuck.
Campari & Blood Orange Sparklers
Bubbles make any occasion special. These sparklers are particularly merry because of the bright color created by the Campari and blood orange juice.
Mexican Wedding Cookies
It wouldn't be the holidays at our house without these cookies. My great-aunt, Pat , makes these every year and puts them in tins as gifts. They are simply delicious.
Triple Chocolate Brownies
Okay, what 's not to love about the sound of these? I'm a self-confessed chocaholic and I have to be watched like a hawk around these or else they might disappear.
Spinach & Three-Cheese Phyllo Pie
I love spanikopita, but it can be labor intensive. I like to make it in one big rectangular dish, and instead of just using feta cheese, I also add ricotta and Parmesan.
Stewed French Lentils
Salmon paired with lentils is a very traditional French meal. Not only are lentils tasty and healthy, they are also really inexpensive, making them perfect for a big group.
Herb-Roasted Salmon
Serving a side of salmon is one of the easiest ways to feed a crowd. For twelve to fourteen people, two sides are necessary, but this recipe is easily halved if you want to make it for a smaller party.
Wild Mushroom Soup "Cappuccino"
Soup makes for a festive party hors d'oeuvre when served in a small vessel. I serve this wild mushroom soup in an espresso cup with a dollop of creme fraiche so that it looks like a frothy cappuccino.
Mini Potato-leek Latkes with Spicy Apple Chutney
Latkes for Hanukkah are a must. The story of Hanukkah celebrates the miracle of a small can of oil burning for eight days , so frying food (like latkes) in oil is symbolic.
Asparagus with Roasted Garlic Aioli
This is a great hors d'oeuvre to make ahead of time for a cocktail party. I steam the asparagus and make the aioli the day before and store them in the refrigerator until serving time.