No stove-top cooking is required for this beautiful holiday dinner, complete with glossy marmalade-glazed ham, herby stuffed mushrooms, roasted garlic green beans and buttery rolls.
Jet Tila pulls in Japanese influence when he cooks thinly sliced, super-fatty beef, shirataki noodles and earthy vegetables together in a flavor-packed broth.
Trisha Yearwood puts perfectly marinated rib-eye steak, mushrooms, Brussels sprouts and red onions on skewers, grills them, then serves then with a creamy dipping sauce.