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Chocolate Babka Bread Pudding with Rum Spiked Cherries

Preheat oven to 350 degrees F. Add the cherries and dark rum to a small saucepan over medium heat and heat until just at a simmer. Remove from the heat and allow to steep for 10 minutes to rehydrate. Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking tray and

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Bone Marrow with Bacon Marmalade and SourDough Toast

Make the Bacon Marmalade: In a medium saute pan over medium-high heat add the olive oil and onions. Saute the onions until well caramelized, about 8 to 9 minutes then remove form the pan and set aside. To the same pan add the bacon and cook until browned and crispy, about 7 to 8 minutes.

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Grilled Cauliflower with Bacon and Brie

In a medium saute pan over medium-high heat add the bacon and cook until the fat has rendered and the bacon is crispy, about 7 to 8 minutes. Using a slotted spoon remove bacon from the pan and place on a paper towel lined plate. Reduce heat to medium then add the flour and whisk

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Turkey Meatballs with Fire Roasted Green Chiles

Preheat oven to 350 degrees F. Over an open flame, fire roast the hatch, poblano, serrano, and Anaheim peppers. Roast until the skins are charred and black all over, about 2 to 3 minutes per side then remove from the flame, and immediately place in a large bowl and cover with plastic wrap. Set aside

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Pan Roasted Turchetta

In a mortar and pestle add 2 tablespoons olive oil, garlic, sage, thyme, rosemary, fennel, 1 tablespoon black pepper, 2 teaspoons salt and chili flakes. Grind and pound mixture into a smooth paste. Place the turkey breast skin side down on a clean flat surface, and with a sharp knife butterfly the turkey open down

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Roasted Spaghetti Squash with Parmigiano Reggiano and Truffle

Preheat the oven to 350 degrees F. Season the cut sides of the spaghetti squash with olive oil, salt and pepper. Place the spaghetti squash cut side down on a large baking tray, and place into the preheated oven. Bake until the squash is tender and the flesh can be scraped with a fork into

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Salt Crusted Fingerlings

In a heavy-bottomed, wide saute pan over high heat, add the potatoes and just barely cover with cold water. Add the olive oil, salt, pepper, thyme, bay leaves, and garlic cloves.  Bring to a boil and then simmer uncovered for 10 to 12 minutes. Lower the heat and keep a watchful eye so the water

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Smoked Turkey Gravy

In a heavy bottom sauce pan over medium-high heat, add the olive oil and chopped turkey necks, browning the bones on all sides, about 6 to 7 minutes. Add the onion, celery, carrot and garlic and saute until the onions are translucent – about 5 to 6 minutes.  Season with salt and pepper. Reduce heat

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Turkey Leg Confit with Shallots and Thyme

In a large mixing bowl combine salt and pepper together.  Place turkey legs in a large re-sealable bag and add salt mixture.  Shake around to coat legs evenly then seal bag and place in fridge overnight. Preheat oven to 300 degrees F. In a large Dutch oven over medium heat add 1/4 cup of duck

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Guy Fieri Shaved Fennel and Arugula Salad with Grapefruit

Shaved Fennel and Arugula Salad with Grapefruit

Makes: 4 to 6 servings Time: 15 minutes You’ll Need: Mandoline Prep-Ahead Tip: The fennel can be cleaned and cut the night before; store it in an airtight container with a wet paper towel over it to keep fresh. The grapefruit can be segmented and held in its own juice in the fridge until ready to

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Roasted Turkey Sandwich with Cremini and Truffle

For the brine: Combine 1 cup water, the honey, salt, bay leaves, red chili flakes, garlic, rosemary and thyme in a large saucepot. Bring to a boil over medium-high heat. Once at a boil, turn off the heat and add the ice cubes. Place the turkey and brine into a large resealable gallon plastic bag.

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Grilled Cauliflower and Celery Root Salad

Preheat grill to high.   Dressing: In a medium mixing bowl add the goat cheese, mayonnaise, sour cream, meyer lemon zest and juice, orange blossom honey, champagne vinegar, chives, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.   For the salad: In

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