Welcome back!  Today, we have a delicious holiday roast! This is another prime rib roast , but this time, we cooked it in a different way - using a technique called reverse-searing. In contrast to traditional searing, this method has the meat cooking at a lower temperature for a long time before finishing with a sear so that the meat has evenly cooked across the whole cut, kinda like sous vide . It makes for a very tender and delicious dish that is a perfect centerpiece for a holiday feast! Reverse Seared Prime Rib Roast Ingredients: 1 standing rib roast (note the weight, it varies and significantly impacts the cooking time) 1 tablespoon salt 2 tablespoons oil 1 tablespoon ground black pepper 2 tablespoons fresh rosemary and thyme, chopped (optional) For the gravy: 1/4 cup drippings 2 tablespoons flour 2 cups broth Some pepper Directions: Pat the ribs dry. Rub the ribs with the salt. Let the ribs rest for 3-4 hours on the counter. You can loosely cover it up with some foil or...

 Welcome back!  Today, we have another pumpkin variation: this time with bread pudding ! Bread pudding is a dish that is highly customizable, and so it was easy to adapt it for a seasonal, Thanksgiving version. This recipe uses pumpkin butter, which is a bit of a deceiving name, as there's no butter or any sort of dairy involved in this ingredient. In fact, it's really just pumpkin with some sugar, honey, and spices, but it functions incredibly well in adding flavor and sweetness to the dish! Pumpkin Butter Bread Pudding Makes 8 ramekins Ingredients: 8 slices bread, cubed into about 1" cubes 6 eggs 2 cups milk 1/2 cup heavy cream (or more milk if you want) 1 teaspoon vanilla 1/2 cup spiced pumpkin butter (just add 1 teaspoon pumpkin spice if your pumpkin butter is not spiced) Chopped pecans Turbinado sugar Directions: Crack the eggs in a bowl and beat them evenly. One at a time, mix in the milk, heavy cream, vanilla, and pumpkin butter until you get one even mixture. Evenl...