Come with us to Puglia. Join me along with Chef Elizabeth Falkner and Pilates Master Dru Mouser for a week of movement, food and slow living in Southern Italy icont.ac/51e7b

It’s starting to get chilly out there. This is truly the ultimate hot chocolate for chilly weather. Melted artisan chocolate (secret blend) steamed with #Strauss whole milk and a little vanilla bean. Topped with melted homemade marshmallow, whipped cream, chocolate sauce, coco nibs, and tiny malt balls. Food cost was a little high on this prototype but well worth it. #ultimate #hotchocolate

This recipe should yield 2-3 cups of glaze. ingredients · 4 cups brown sugar · 1 cup Muscovado sugar · 2 cups bourbon · 6 tablespoons apple cider vinegar · ½ cup yellow mustard, I like Coleman’s · 6-7 garlic cloves, finely chopped · 1 sprig of rosemary · 2 sprigs of thyme · 2 bay leaves Instructions 1. First make your glaze. This can be done up to a week in advance. Combine all ingredients into a medium pot, bring to a boil, reduce to a simmer and reduce for several minutes until the glaze has reduced and thickened. It needs to reduce to about 2 cups. 2. Preheat your oven or smoker to 350 degrees. I do them in my smoker so the heat varies and hovers around 250 but as a general rule in an oven, 300-350 for 15-20 minutes per pound should do it. The ham is cooked so we are just adding flavor and texture. 3. If the ham has any skin, remove it but don’t remove any of the fat. 4. Slice a diamond pattern about 1/2 inch deep across the whole ham 5. Place in a roasting pan cut side down if it has a cut side, otherwise, keep the side you want to present right-side up. 6. Let it do its thing until the last hour, then remove the ham from the oven/smoker and brush the glaze all over the ham. Repeat every 20 minutes. It’s important not to glaze it within the last 20 minutes of oven/smoker time so that the final layer has a chance to caramelize. 7. Write a glorious social media post and tag me!

I just came to find out the Little Caesars Pizza is responsible for the ranch dressing. #lockthemup

Contrary to popular belief, my dad does not hate snakes. Happy Birthday Pops!

The craving is crushed! I just love a good piece of fish. Steelhead supper is served. #steelhead

Praying for p22 Things change but this mountain lion is one of the reasons that I truly love living in Los Angeles. #angelenofeline #bradpittofmountainlions ##hollywoodcat #proudangeleno instagram.com/p/CmK4AbzpPl9/…

Just posted a photo instagram.com/p/CmE5gTZpvNl/…

Just posted a photo instagram.com/p/CmE3EMYJ58k/…

Bee kind! instagram.com/p/ClwFbNKpJrd/…

In preparation for a potential Twitter implosion. I am asking you to follow me on a couple of my other platforms. Insta or Facebook @chefbenford

This weekends quick getaway to Alisal Ranch was yet another great visit to the ranch. It’s always a pleasure to cook with and for such fine folks. @ Alisal Ranch instagram.com/p/Ci8f9FMP3J-/…

“Cooking with wood is like life: you have to react to all the unpredictability and mayhem a fire can throw at you which is what makes it challenging but also what makes it great.” 📷 @fwo3 instagram.com/p/Ci5qRo3vwRb/…

Just posted a photo instagram.com/p/Cil0SkbLphl/…

One hell of a one pot dish. Pearl couscous with a little bit of everything @ Culver City, California instagram.com/p/Ch7hOBnvDsR/…

Going through old boxes and found this from the very first showing of #StarWars Not many people know this but the first showing was a benefit for @highlandhall We were a lucky bunch of kids that day. instagram.com/p/ChODTjYPFRY/…

My first car was a 1967 Chevy Malibu instagram.com/p/CgvHfSsv50x/…