Chef Mike Colameco’s Christmas Recipes

Herbed butterflake rolls, rich seafood chowder, succulent prime rib, braised cabbage and bacon—chef Mike Colameco’s small family gathers for a big holiday feast on the New Jersey waterfront.

Toasted Almond Biscotti

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

Braised Cabbage with Slab Bacon

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

Herbed Butterflake Rolls

See the Recipe

Colameco’s Pineapple Upside Down Cake

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

Potato Gratin

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

Roast Boneless Prime Rib

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.

Sauteed Mixed Mushrooms

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.