I don't like the low conviction rate of the DA's office, nor do I like that Philadelphia's DA is also known as "America's deadliest DA" for the frequency with which she seeks the death penalty, and I really wish the DA's office would get more aggressive about going after illegal arms dealers, but...

...you have to agree that a standing rib roast is a great holiday treat.

Get Abraham's recipe in this Inky article. Here's how she describes it:

Abraham's standing order varies from four ribs, or about 10½ pounds, to two 5-rib roasts. Her dinner party, which is held between Christmas and New Year's Day, customarily has 10 diners, but some years she has a few more guests at the table.

Abraham doesn't believe in appetizers because they take the edge off appetites. Instead, she starts her meal with a first course of a very French sole mousse with tomato-cream sauce. She serves it with crisp white wine.

She says the dish is somewhat of "a pain to make, but I fell in love with it." She credits the recipe to Craig Claiborne, the late food critic, chef and writer, with Pierre Franey, published in a 1989 New York Times article headlined "How to Cook the Perfect Meal."

Happy hoildays!