Pat and Gina stud their ham with pineapple and maraschino cherries for a classic holiday presentation. An easy glaze made with Dijon mustard, brown sugar and thyme adds tons of flavor.
Want to try something new this Christmas? Giada stuffs flank steak with herbs, breadcrumbs, and pecorino and provolone cheeses for an elegant, crowd-pleasing main dish.
This impressive dish will wow your friends and family. Roll peppers, herbs and cheese into flank steak, then coat with breadcrumbs for a crisp crust. When you slice the roast, each piece shows off some of the red and green filling.
Bobby stuffs whole cloves of garlic into his prime rib so the flavors permeate the meat, then he serves the juicy meat with a thyme and red wine sauce.
If there are leftovers, porchetta can be turned into a delicious sandwich - hot or cold - for overnight guests, and it holds up well for days in the fridge.
For tender, juicy results, Alton recommends cooking the rib roast in a clay pot, such as a terracotta planter. "Nothing heats as evenly as ceramic," he says.
