Holiday Feast at Tiffani’s

Recipes courtesy of Tiffani Thiessen. Photography by Elizabeth Messina.

A Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth MessinaA Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina

Rosemary Prosecco Sparkler


3 ounces Pomegranate Juice
3 ounces Prosecco
½ ounce rosemary simple syrup

Rosemary Simple Syrup
1 cup sugar, 2 cups water
4 tbsp rosemary leaves; plus extra springs for garnish


In a saucepan over medium heat, combine sugar, water and rosemary, stirring until sugar dissolves, about 5 minutes. Remove from heat and let stand for 20 minutes for the rosemary to infuse. Pour simple syrup through wire mesh strainer into an airtight container; discard rosemary. Let it cool to room temperature before using.

A Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina

Little Toasts with caramelized onions with goat cheese


2 tablespoons canola oil
5 tablespoons butter, softened
2 large yellow onions, sliced
1 teaspoon sugar
2 teaspoons sherry vinegar
2 tablespoons water
12 slices of ciabiatta, cut on the biased into 1/2-inch slices
½ pound goat cheese


In a large saute pan over medium heat, add the canola oil and 1 tablespoon of butter. When the butter is melted, add the onions and let cook, stirring occasionally until they are dark brown and caramelized, about 25 minutes. Add the sugar, vinegar and water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated and then remove the onions from the pan. Take each slice of ciabatta and spread an even amount of goat cheese across and then add your caramelized onions on top.

LITTLE TOASTS WITH CARAMELIZED ONIONS WITH GOAT CHEESE - Tiffani ThiessenA Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina

Lemon & Olive Roasted Chicken


8 pieces chicken; an assortment of breasts and thighs
1 ½ cups cups olive oil
½ cup fresh lemon juice
5 lemons (sliced)
1 cup olives
3 tablespoons fresh rosemary
salt & pepper


Wash chicken well then pat dry. Place chicken in a large container to marinate in olive oil, lemon juice & fresh herbs. Marinate overnight in refrigerator to get the best flavor. Preheat oven at 425 degrees. Take chicken out of marinade. Salt and pepper all chicken before going into oven. Bake for 25-35 minutes. After 20 minutes add the lemon slices and the olives to the baking sheets. Serve warm.

A Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina

Roasted Acorn with Spicy Maple Glaze


3-4 acorn squash

Spicy Maple Glaze
¾ cup maple syrup
1 ½ cups dark brown sugar
¼ cup Bourbon
1 ½ cups unsalted butter
1 teaspoon cayenne pepper
1 ½ teaspoons ground black pepper
3 pinches salt


Preheat oven at 425 degrees. Cut squash in half and scrape the seeds out with spoon. Then cut the halves into quarters. On a parchment lined baking sheet, toss squash lightly with olive oil and roast for about 30-40 minutes. Cook Maple Glaze in a sauce pan over medium heat, stir glaze until it’s combined, about 10 minutes. Brush acorn squash with spicy maple glaze the last 10 minutes of roasting. Add mint leaves for garnish before serving.

A Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth MessinaA Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina

Wheat Berry Salad


1 ½ cups wheat berries
¾ cups toasted hazelnuts
½ cup roasted carrots
½ cup feta
½ cup fresh chopped mint
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
salt & pepper to taste


In a large pot, add wheat berries and water to go above about 2 inches. Bring to a boil and cook uncovered for about an hour or until tender. Drain and set aside. Wash, peel and thinly cut about 8 carrots. Toss lightly with olive oil. On a pre-heated baking sheet place carrots flat down and season with a little salt and pepper. Roast then in oven at 450 degrees for about 20 minutes. Take out of oven, set aside and let cool. Then take your hazelnuts and toast them in a pan on medium high heat. Stirring occasionally so all nuts have browned lightly. Mix wheat berries, carrots, feta, mint and hazelnuts. In a separate bowl mix olive oil, apple cider vinegar, honey and salt and pepper. Then add to wheat berry mixture and serve.

A Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina

Little Gem Salad with Blue Cheese, Pomegranates & Roasted Pears


6 cups little gem lettuce
1 pear
2 ounces blue cheese (crumbled)
1/3 cup pomegranate seeds
honey to glaze pears


Preheat oven at 375 degrees. Slice and peel pear into nice semi-thin slices. Place sliced pears on a parchment lined baking sheet, brush with a little honey. Bake for about 15 minutes. Take out of oven, set aside and let cool.

On a platter arrange sliced roasted pears over the lettuce. Then sprinkle blue cheese and pomegranate seeds over the salad. Drizzle salad with dressing or you can place the vinaigrette on side for your guests to serve themselves.

Champagne Vinaigrette


¼ cup champagne vinegar
2 tbsp canola oil
1 tsp honey
1 tsp dijon mustard
1 tbsp lemon juice
salt & white pepper to taste


In a small bowl add all ingredients except the oil. Mix well and then slowly drizzle in the canola oil, whisking till it’s combined. Refrigerate when ready to use.

A Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina

A Feast at Tiffani's | by Tiffani Thiessen | Photography by Elizabeth Messina



It all looks really nummy!! Great site Tiffany – love the way you write. And a huge compliment to your photographer – all the pics on your site are stunning!!


The chicken looks so amazing and light..I can’t wait to make this for my family

Lisa Smith

I really hope you put out a cook book! Your recipes are amazing!!

Gaye Crause

I am a foodie, cooking is my passion and you ooze passion and love! You are so lovely – thank you xxx

Rebecca Anderson

delicious! I can’t wait to try some out.

Bobby Sood

If you didn’t have enough reasons to fall in love with Tiffani and want to marry her, she likes to cook food!! lol …. Tiffani your husband is so lucky to have you!

Vicki Thompson

they all look so delicious !!!!! thank you for sharing your life with us Tiffani <3

Nata Romeo

Thank you Tiffany for sharing! everything looks AMAZING!


I love the little toasts with the variety of toppings. They all look amazing.


I love your your website. You really have a lovely way have about you..your such a breath of fresh air… Great job!

Erin Gill

Tiffani your site is amazing, stay awesome <3 can't wait to try some of these recipes.


Everything looks great can’t wait to try a few I would love to share recipes the only problem is I just put a little of this and a little of that and it taste good lol I see a cook off in the future :)


Love your site. Thanks fore the amazing recipes can’t wait to try them love to make new recioes

Kristina Clements

I absolutely love your website! Thank you for sharing and congratulations on your baby boy!

[email protected] eco friendly homemaking

This all looks so delicious but I especially like the acorn squash and wheat berry salad. I am so looking forward to trying both of these recipes.

Rocio Chaidez

Great recipes and simple! Love it!

Kathy - Claremont, CA

I watched main stream media (TV) for the first time in months and was delighted to see a beautiful pregnant lady on TV dishing up what she does best and really enjoys cooking! I like her as she has had real life experiences, seems genuine and you can tell she really places a lot of love and thought to what she serves her family to save time but spread love during meal time! Go girl!


Everything looks beautiful AND delicious!!!


Thanks for the recipes. They sound delicious! I can’t wait to make them!

Lynn @ The Actor's Diet

1. Love the recipes 2. Love the bun atop your head – that is no easy feat 3. Love the new Cooking Channel show!


how cool, it’s tt (kelly)


What kind/brand of pots and pans do you use? I noticed you were making your frittata in a non stick pan that looked like stainless steel.


Cookbook? any in the works?


Hi there! In your granola recipe, the amount of coconut oil is incomplete. Is it 1/2 cup? My daughter will love it. Thanks :o)


Your show is my fav! Will you be coming out with a cookbook? I know many would like to purchase one as well. Thank you for a great, entertaining new cooking show!


I am so excited that you are back on the cooking channel, I love your show, recipes, and creative tips. I also love your website. Please write a cookbook. Thank you for sharing.


Everything looks so yummy!! Can’t wait to start cooking some of your recipes from your blog and your show… Hopefully you will put out a cook book soon!!

Jodie Donaway

OMG making fried chicken soaked over night in looks yummy I wanna post a pic to show u it was yummy


You are so beautiful and your home is beyond amazing… You could have a profession in many different fields…. I love that dress!!!!!


I enjoy watching Dinner at Tiffani’s. Your meals look amazingly delicious! I cannot wait for you to write a cookbook with all your tasty recipes.


Like the new cooking show. Noticed some of your recipes are gluten free and sound great. No, I don’t eat GF because I want to, I eat GF because I have to (I have Cealic). And that’s not a bad thing. Back to the topic, I’m hoping you do an entire menu GF (and please advertise it if you do, rather the Cooking Channel), wouldn’t want to miss it.

Kathy S.

Great recipes and photos! The show is so fun to watch. Thanks for sharing your home with us !


Love your show. Can’t wait for new episodes. I would love it if your recipes stated the number of servings.


Do you have plans on publishing a cookbook?

Rowena Kennedy

What a lovely website! Beautiful photos & recipes


Hi Tiffani,Awesome family site. It makes you think about your page.. LOVE IT. First found your site after watching reruns of 90210 LOL. Was always a fan of the show. How time fly’s
Awesome site for helping others cooking, presenting food and parties. Making sure every has the best times.
Sorry I do not under stand the category. I am sure my wife will. lol
Thank you for the help.


Carrie sichley

Dear Tiffani, I just watched your program where you cooked a tri tip roast using onion soup mix. You made a comment about always having that soup around your kitchen. I would love to share my moms recipe for scalloped potatoes using onion soup mix. If you or your agent could send me a way I could send you the recipe that would be great. No worries I’m a mom that makes everything homemade so I promise not to “share” personal information.

Thank you
Carrie Sichley

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