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Growing up in New Jersey among so many Italians, I thought every Italian family celebrated Christmas Eve with the Feast of the Seven Fishes, a tidal wave of seafood dishes each featuring a different fish or shellfish. But as I grew up and met more Italians from other parts of the Old Country, I learned that the Feast is a very Southern Italian tradition. Regional or no, I love the idea of feasting on the ocean’s bounty as a warm up to the heavy roasts of Christmas Day....

Fried Ice Cream “Fried” and “ice cream”… two of my favorite things rolled into one.. literally. This fried ice cream recipe takes a little time, but is such a delicious and satisfying treat! You will love the crunchy outer shell and the smooth cold ice cream in the middle. Add some generous portions of caramel and chocolate topping and you will be in heaven! Tips for Making Fried Ice Cream The most important thing to remember is that you want the ice cream to be really, really frozen!...

We serve the grilled shrimp in tacos topped with a colorful mango and avocado salsa, which you can easily put together while the grill is heating up. Crazy good! A few tips for perfect grilled shrimp. First, use large shrimp, they’ll hold their moisture better on the grill and won’t dry out in the time it takes to cook them on high heat. If you are using frozen shrimp, defrost them in salty cold water....

The first time I ever encountered the classic “ham and pineapple” combination was at Mountain Mike’s Pizza in Mountain View, California, my freshman year in college. I think I ate half a large all on my own. This burger is a riff on that pizza, and every oh-so-clichéd-but-oh-so-good ham and pineapple combo everywhere. It’s a pig roast in a bun, with ground pork burgers topped with barbecue sauce, sliced ham, and grilled pineapple rings....

Eggs Benedict Sunday brunch might be my favorite meal of the week. I love making new dishes and old favorites alike! One of the most requested brunch recipes I make is eggs benedict. A good benedict has a soft English muffin, topped with a poached egg and topped with yummy hollandaise sauce. I make my version with canadian bacon or ham, and the salty-sweet flavor adds a nice punch to the entire recipe....

The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage. A friend of mine mentioned recently that she had had a terrific kimchi quesadilla at a local eatery, and I thought, what a great idea, why not? I found a few references online, including Roy Choi’s version of Kogi BBQ truck fame....

Add a mound of sautéed mushrooms on top, and now the dish looks and tastes like something more elaborate. It’s just eggs and toast, but the mushrooms elevate it. Instead of an everyday breakfast, suddenly it’s a brunch dish, a quick supper, or part of a menu for guests. A Simple but Satisfying Meal Start with thick slices of toasted white sandwich or sourdough bread, spoon an intense mixture of mushrooms on top, and top each serving with a fried egg....

New Orleans Beignet Recipe This beignet recipe makes the best beignets ever! They are fluffy yet have some density to them and are topped with the perfect dusting of powdered sugar. I first had beignets while visiting Louisiana. This is my favorite dessert from the beautiful city of New Orleans. If you’ve never been there, you should definitely put it on your bucket list. It’s a fascinating city full of rich culture, history, and food (of course!...

These nutty cookies have a cake-like interior, but they are bordered with a crisp, buttery edge that keeps you going back for more. I have to restrain myself when eating them because they’re that tasty. I believe the perfect cookie must have those crisp, lightly browned edges, but they better not be flat and sad. Instead, I want a plump, thick interior that has some chew to it. These cookies exceed those requirements and are both freezer and make-ahead friendly....

Persimmons come in two main varieties—fuyu, which are firm and sweet, shaped like a squat pumpkin and can be eaten like an apple, and hachiya, which are acorn shaped and extremely astringent until they are soupy ripe. This persimmon fruit salad is made with the apple-like fuyu variety. To the persimmons I added pomegranate seeds, diced Granny Smith apple, a little lemon juice, mint, and some honey. Oh, my gosh, this is one of the best fruit salads I’ve ever had, and one of the best things I’ve ever made!...

My mom doesn’t really like pumpkin, so the only encounters that I had with it before adulthood were in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not exactly the tastiest introduction! A Favorite Pumpkin Treat Maybe it was fate, but I discovered my love of baking around the same time that a certain coffee chain debuted pumpkin spice to the masses....

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The Secret to Better Fried Chicken? Use a Spider Strainer I’m already a big proponent of frying in a Dutch oven rather than a skillet because it keeps your kitchen clean while frying; and I know some people swear that a brown paper bag is the best tool for coating (though no one speaks about the mess made by a burst bag), but my new favorite tool for better fried chicken at home is a spider strainer....

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This recipe takes only 10 minutes to prep and no more than 30 minutes to cook. Perfect for a midweek family meal! How to Make Baked Chicken Parmesan Here’s how you make this easy baked chicken parmesan: By the (short) time the chicken is done, the sauce is perfect. Tips for Baking Chicken Parmesan Start with cutlets that are a thin, even thickness, about 1/4 inch thick. You can buy them this way, or cut whole breasts in half horizontally, then pound them thin between 2 pieces of plastic wrap with a mallet or meat hammer....

When you hear “Camp Chef” what do you think? Honestly? I was contacted by Camp Chef a couple months ago to come try out their products and my first thought was “Oh, cool, ‘camping supplies’.” I am so glad I was invited to do to this retreat because I learned that Camp Chef is SO MUCH MORE than camping supplies. In fact, I want to have my back patio covered in everything they offer....

Pecan Truffles I honestly can’t tell you which of these chocolates are my favorite, these Caramel Pecan Truffles, the Mint Oreo Truffles, or the Homemade Almond Joys. Like my kids, I love every single one of them in a different way… so of course, I made them ALL this week. Why not? These pecan truffles are so easy to make and each batch gets you a ton. If you can’t eat them all at once, just wrap them up in wax paper as you would Christmas Caramels....

What Is a Dark and Stormy? It consists of rum and ginger beer, and maybe, just maybe, a splash of lime. But it can’t be just any old rum. Dark rum is a necessity, and if you want to make the drink true and proper, it must be Gosling’s black rum. How To Drink a Dark and Stormy The rum is often served floating on top, mimicking a stormy sky. The first thing any seasoned Dark and Stormy drinker will do, however, is stir it up....