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.
The "Perfect" Manhattan with Drunken Cherries
For this recipe, I turned to my two favorite cocktail guru girls, Leanne Shear and Tracey Toomey.
Oven-Fried Chicken Satay
By coating chicken in cornflakes and baking it, I get the same crunchy effect without all of the labor. I like to serve this with my homemade BBQ sauce.
Bacon-Wrapped Dates
Also known as ‘Devils on Horseback’. People go crazy for these bite-size snacks, which only take minutes to prepare.
Sausage Balls
These are such a great cocktail party snack. They are so easy to eat and taste great. I also like to make these as an hors d'oeuvre at brunch parties.
Meatloaf Sliders
The most popular recipe from my first cookbook was meat-loaf. I called it "manloaf" because if you make it for a man, he's destined to fall in love with you.
My Thanksgiving Fake-Out Recipes!
The holiday season is all about spending time with family and friends, and eating delicious food, of course! It's crunch-time to get everything ready for the big day and these are a few of my favorite “fake-out” recipes that are simplified to make your Thanksgiving prepping stress-free!
Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds
Between the turkey, dressing, sweet potato casserole, and pies, oven real estate is scarce on Thanksgiving. In the past, I've always made roasted brussels sprouts and juggled what needed to go in the oven when. This year, I'm giving myself a break with one less thing to take up that precious oven space -- I'm making my shaved brussels sprout salad instead.