Favorite holiday tradition: We do a toast every year. I make homemade limoncello. My wife (Linda) gets out the shot glasses and whoever’s here is a part of our toast.

Essential kitchen tool: A microplane grater. When you shred the Pecorino Romano, it looks like snowflakes, and it feels warm and fun.

Typical holiday spread: Lasagna — pasta is a big thing. Antipasti. Pastries. My wife is a big baker. She makes like five types of cookies every year.

Dish: Chicken Saltimbocca

Chicken Saltimbocca

6 3-ounce chicken cutlets, pounded to evenly flatten
6 paper-thin slices prosciutto
6 thin slices provolone cheese
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 14-ounce container chicken broth
2 tablespoons fresh lemon juice
salt and freshly ground black pepper

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto and provolone cheese atop each chicken cutlet.

Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jelly roll. Secure with a toothpick.

Heat 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.