Chef Mike Colameco’s Christmas Recipes

Crunchy, crumbly twice-baked cookies studded with almonds are the perfect complement to a cup of coffee or glass of vin santo.

Smoky bacon and plenty of garlic and onion boost the flavor of the cabbage in this winter side dish.

See the Recipe

This cake is brought to the next level with a caramel topping. Get the recipe for Colameco’s Pineapple Upside Down Cake »

Author Mike Colameco learned how to make this indulgent custardlike potato dish from French chef Alain Senderens.

A liberal dusting of salt, a quick, crust-forming pan sear, and a stint in the oven is all that’s needed to yield a juicy, flavorful prime rib of beef.

This rich, flavorful side cooks in less then 20 minutes, and if you don’t have all the varieties of mushrooms on hand, you can substitute or just use what you have.

Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor.