I must admit, when Elena and I were making this dish, I was struck at how easy it came together….and it took so little time too! The fact that it is so good and satisfying makes this a new “go to” recipe for all occasions. The pork tenderloin is “butterfly” cut and then pounded thin. ( you can have the butcher do this!) Layer slices of the Prosciutto d’ Parma on the pork then top with beautiful sautéed spinach and a sprinkle of Parmigiano-Reggiano cheese. The pork is rolled, trussed, and roasted. Carving reveals the beautiful filling inside. Topped with a simple pan sauce, it is a show stopping main dish that looks very impressive and it seems like it took a long time to prepare, but actually it’s quite easy and can be prepared ahead and just cooked at the last moment!

I just love the cool, refreshing taste of peppermint. It one of my favorite holiday flavors. Any time I can work it into a holiday dessert, I am so excited. This is my Mom’s classic cheesecake recipe that we have decked out for the holidays. We started with a chocolate cookie crust, a creamy cheesy filling that we infuse with peppermint extract to give it a slight peppermint kick. Topped with crushed candy canes, we add a final crunchy peppermint note and a nostalgic splash of red and white, which makes this cake so Christmassy!

Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency….but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!

I’m always joking that I’d rather have cheese than chocolate for dessert. And this is my inspiration for this dish. It’s all in the presentation. Goat cheese is combined with a little Greek yogurt and herbs d’ Provence, then rolled into “truffles” and then coated with a variety of fun and different toppings. To serve them, we place them in little paper cups as you would a truffle. Serve with crostini’s or crackers, they are the perfect way to begin or end your meal.

These little gems are slightly chocolate-y, but not too sweet, and are the perfect way to end a meal. They are so easy to prepare! The batter is made ahead, and then you roll the cookie in King Arthur pearl sugar to give them a beautiful crunchy white appearance like a pearl. Be careful! they will become as rare as pearls as they will disappear off your table!

This beautiful tart is a savory twist on the classic dessert. Perfectly roasted winter vegetables are topped with a light caramel, goat cheese, herbs and a fluffy pastry. It’s the perfect way to excite ones appetite, but still leave room for the main course. Cut into bite size squares, this tart is the perfect accompaniment to a cocktail or glass of bubbly. It can be a delightful addition to your aperitivo or a lovely light lunch served with a salad.

This is a dish I know you’ll be making all winter long. The butternut squash is tossed with a simple mixture of sugar, butter, and spices, then roasted until it’s soft and caramelized. It seriously tastes like candy!

The perfect pairing to any turkey!

It wouldn’t be Thanksgiving without the star of the show: a perfectly roasted turkey! It’s seasoned with salt, pepper, and sage then perfectly roasted to a golden brown (but still moist and delicious).

Have you noticed everywhere you look there’s pumpkin? Pumpkin muffins, pumpkin lattes–pumpkin spice everything! So, we’re joining the bandwagon and making our version of pumpkin spiced crème brûlée. To me, this is the best of the pumpkin pie–that classic pumpkin spice filling made into a custard and then sprinkled with sugar and toasted to make that hard candy crust. I know it’s crazy, but this desert seems so light and totally decadent at the same time! It’s an absolutely heavenly way to end a beautiful Thanksgiving meal.

A confetti egg is a name I came up with because I thought it sounded a whole lot better than hard-boiled and brined eggs! These are perfectly cooked hard-boiled eggs that we place in beet juice brine so that the whites turn a brilliant shade of pink. Sprinkled with “confetti” vegetables, it’s a festive way to start a party!

Move over hummus–there’s a new dip in town! Roasting the garlic really mellows out its sharp tones, and brings out the sweet and nutty flavors. Pureed with white beans and topped with a medley of nuts, parsley and sun-dried tomatoes, it’s the perfect dip served with crostini’s or basket of crudités.

These crunchy beauties are always the favorite at my parties! We start by making our own curry seasoning blend and add it to sautéed ground beef, then use it to fill wonton wrappers and deep fry them to perfection. Served with a spicy mustard dipping sauce, they are positively addicting–I bet you can’t eat just one!

Who doesn’t love Madeline cookies? They are just the perfect size, and that adorable shell shape makes them so display-friendly! So, why not make them savory? As a nod to my southern heritage, we added corn meal, chives, and pepper jack cheese to the batter, lending a twist to the classic shape. They go perfectly with a cocktail.

Nothing says the 70s like rumaki. Back in the day, they were stuffed with water chestnuts or sautéed chicken liver. To bring it up to date, we used two of my favorite ingredients: cheese and prosciutto! This modern rumaki is stuffed with goat cheese and roasted almonds, then wrapped in prosciutto and baked until golden brown. Salty, sweet, cheesy and crunchy all in one bite–it’s a disco party in your mouth!

These little gems come from the Piedmont region of Italy, and translates to “lady’s kisses.” The Nutella sandwiched between little hazelnut shortbread just melts in your mouth, and is a delicious end to a party. Put a few aside to pair with your morning coffee!

Nothing says a holiday party like a good punch! This one will be your go-to party starter, because it’s not too sugary and pairs beautifully with the menu. If you prefer, you could use champagne, but I use a really good sparkling wine. Slightly sweet and effervescent, the festive bubbles and rich, red pomegranate get you right into the holiday spirit!

Easy to make and adds a wonderful crunch and flavor to your dish!

As the name implies, this your last chance to use those summer beauties! It doesn’t matter if they are ugly or even blemished—just cut them up and blend them into this sublime chilled tomato goodness. Serve alongside a crispy Parmigiano Reggiano cheese crisp (that are so quick and easy to make—and totally addictive).