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The former TODAY anchor is taking a break from reporting the news and and is cooking up a a quick and easy New Year's Eve meal so you have time to enjoy the festivities.
- 1 cup of cubed pineapple
- 2 avocados sliced
- 1 thinly sliced red onion
- 1 can hearts of palm
- 6-8 peppadew chopped
- 1 bunch of cilantro
- 1 lime
- 1 tablespoon of olive oil
- 1 tablespoon red wine vinegar
Cut up 1 cup of pineapple into cubes. After placing that into a bowl, add the sliced avocados, 1 thinly sliced wedge of red onion and 1 can of hearts of palm. Then add chopped peppadew, chopped bunch of cilantro. Pour 1 tablespoon of olive oil, red wine vinegar, 1 fresh squeezed lime and some salt and pepper into a bowl. Whisk it all together and mix into the salad bowl.
- 6 plum tomatoes cut into quarters
- 1/2 cup shelled almonds
- 12 cloves of garlic
- 1/2 cup extra virgin olive oil
- 1-2 boxes of penne
Place 6 plum tomatoes cut into quarters, 1/2 cup of shelled almonds and the 12 cloves of garlic into a food processor. While the mixture is pulsing, add the 1/2 cup of extra-virgin olive oil and fresh basil.Cook the penne pasta according to the box directions, strain and transfer to a serving bowl.Top the penne with the sauce and mix. Garnish with fresh basil.
- 1 pound salmon fillet with skin
- Sea salt and pepper
- Wasabi powder
- Non-fat may
- Tartar sauce (optional)
- Horseradish cream (optional)
- Pyrex dish
- Plastic wrap
Season your salmon fillet with salt, pepper and lemon slices.Place your raw fillet of salmon into a microwave-safe glass dish, add enough water to reach halfway up the fish. Cover it with plastic wrap and microwave on high until the fish is opaque throughout, 3 to 4 minutes.Quickly whisk together non-fat mayo, wasabi powder, tabasco, tartar sauce and horseradish cream and then top the salmon with it.
- pomegranate juice
- pomegranate seeds
- thinly sliced lime
Pour pomegranate seeds into a champagne glass, add some pomegranate juice, a thin slice of lime and then top woth champagne.