The Chef's Kitchen

For Philadelphia Magazine's Guide to Holiday Entertaining, registered dietitian Jennifer Shea makes a fall-themed smoothie using cinnamon, Greek yogurt, and pumpkin.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, registered dietitian Jennifer Shea shows us how to use leftover turkey in a salad. She also gives us a simple recipe for home made vinaigrette.

For Philadelphia Magazine's Guide to Holiday Entertaining, Eric Schellack, of Robertson's Flowers, shows us how to use objects from nature to make party gifts.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Chef Andrew Finch, from 333 Belrose in Radnor PA, shows us how make turkey, stuffing and cranberry jelly spring rolls.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Steve Pollack talks about and tastes wines from the Chairman's Selection program, which is available at Pennsylvania Wine and Spirits stores.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Eric Schellack, of Robertson's Flowers, shows us how to make unique table decor.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Chef Jeffery Power, from Dettera in Ambler PA, roasts a guinea hen. Chef also prepares seasonal items to accompany the dish.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Rob Peters, Wine Specialist at the Pennsylvania Wine and Spirits store, talks about matching sparkling wines with food.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, registered dietitian Jennifer Shea makes a healthy apple crisp for dessert.

Washington DC Chef RJ Cooper, makes two dishes from his tasting menu that use sea urchins, artichokes, and popcorn.

Chef Nicholas Elmi, from Le Bec-Fin in Philadelphia, makes salmon along with vegetables and crispy rice chips.

Chef Tony Clark, of Old Grange by Tony Clark, in Cape May New Jersey, makes several of his favorite steak items from the menu of his restaurant. Chef Victor Orsini talks about the convenience of getting quality meat and seafood delivered to your home. Sommelier Eugene Engel picks a wine to go with the beef and veal dishes.

Chef Patrick Feury from Nectar in Berwyn PA, makes braised short ribs with a pickled beet salad. Tony Rastelli talks about the importance of quality ingredients in home cooking. Sommelier Eugene Engel pairs a wine to go with the dish.

Philadelphia Chef Michael Solomonov, from Zahav, uses lamb in three unique dishes. Tony Rastelli explains how the Rastelli Direct products are packaged for superior taste and ease of use. Sommelier Eugene Engel chooses a great wine to go with the lamb.

Boston Chef Evan Deluty makes roasted ribeye steak with cauliflower puree and a reduction of truffle and red wine. Ray Rastelli III tells us how quick and simple it is to order gift boxes from Rastelli Direct. Sommelier Eugene Engel pairs a great wine with the meal.