The holidays are the time for celebrating traditions old and new. Some of my fondest memories are evoked when I smell the aromas that this dish brings to the kitchen. The smell of beef, veggies, alliums, herbs, and mushrooms cooking low and slow is delicious on its own. When you add a bottle of Barolo wine, the fragrance is otherworldly.

I'll show you how to create the most delicious 4th of July Surf 'n' Turf feast featuring a grazing board of delicious beef and lobster hot off my Traeger pellet grill! For sides, I added pan-fried potatoes, fresh green beans, fresh lemon, and parsley atop it all.

Just wait until you experience this menu of Mexican-inspired flavors at your next summertime gathering! My epic TaCone (a cone-shaped grilled taco) recipe is a mélange of juicy beef tenderloin marinated in mezcal, fajita veggies, queso fresco, pickled red onion, and fresh cilantro, jalapeño, and avocado.

This classic beef bottom round roast recipe features a green peppercorn and red wine sauce prepared in a cast iron pan. The sauce is out of this world when served over the meat, as well as everything else on the plate. I’ve paired the dish with a selection of exceptional red wines that are sure to take your holiday dinner plans to the next level!

A holiday-inspired Aspen Ridge Natural Angus Beef and wine pairing recipe! The sauce calls for fresh, simple ingredients: balsamic vineyard, olive oil, brown sugar, cranberries, fresh rosemary, pomegranate juice, and seeds. The wine is a classic Napa Valley Cabernet from Buena Vista Winery.