Christmas
1676 recipes found
Shaved Brussels Sprout, Pomegranate and Toasted Hazelnut Salad
This recipe turns every Brussels sprout recipe I've ever made on its head. The dressing is light and zesty. The combination of textures and flavors (crunchy hazelnuts, tart juicy pomegranate seeds) is to die for. To DIE for.
Pot-Roasted Collard Greens
This pot-roasted collard greens recipe is based on Thomas Keller's recipe. If you have never roasted collards or any other green, I highly recommend it.
Spaghetti al Tonno
My famiglia's delicious spaghetti al tonno recipe is served every Christmas Eve (La Vigilia di Natale). I love this meal and this recipe is so versatile.
The Resolution
Many thanks to our man Kenaniah Bystrom, bar manager of Essex, for this recipe.
Broiled Mussels With Garlicky Herb Butter
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it’s too good to be relegated to snails — after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Super Greens Pasta Bake
Sometimes, you just want a Super Greens Rotini recipe that you can make ahead and pop in the oven later. With tomato sauce, whole grain pasta & cheesy topping.
Prime Rib Roast
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
Roast Turkey
After a successful Thanksgiving meal, guests invariably wonder why we don’t roast turkeys more often. The following months give ample opportunity to do just that. Here is a herb-roasted holiday bird stuffed with citrus and onion to provide a little zing against the fat.
Brittle made with Jaggery!
Brittle recipes can be made with your favorite nuts or seeds– Peanuts, almonds, cashews, sesame seeds or even flax seeds. Jaggery is an unrefined form of sugar.
Raspberry Dark Chocolate Bark
This is an easy to make Raspberry Bark recipe that is very suitable to be made in bulk and be wrapped up as edible gift. It's also perfect to make with kids!
Snowbirds and Townies
Tonia Guffey, the head bartender at Dram in Williamsburg, Brooklyn, said he was inspired to create this holiday drink “by those chocolate oranges you get from your mom for Christmas every year and you kind of hate and love them — the ones with the hard chocolate shell you have to break open.” The bitterness of Fernet Branca is tamed by three sweet holiday flavors: orange, cocoa and cinnamon. As with most of her cocktails, the name is a music reference — in this case, a song about winter by the rock band Further Seems Forever.
Eggnog
This recipe is for a single glass of eggnog, but feel free to batch it up for a party, though you might want to invest in an immersion blender to give your shaking arm a rest.
Dark Chocolate and Pomegranate Bark
Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies. Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness. Then, to make things even more interesting, Mr. Faglon strews the top with crunchy sea salt. This bark is as sweet and juicy as a box of chocolate-covered cherries, but a lot more sophisticated.
Deliciously Simple Shrimp Pate
This is my go-to recipe for the holidays: shrimp pate. It's super easy to make. Not terribly expensive. Easy to transport. And my guests always love it.
Fois Gras Triangle Appetizers
This recipe was a creation and a spin off of the Indian samosa. Living in France, samosas are a common appetizer or starter for a meal. I felt I could create something special for the holidays that was elegant and original.
Cheese Sables with Rosemary Salt
Can there be anything more fantastically savoury and moreish to have with a cocktail than a little cheese biscuit? That tang and crunch just go perfectly. These are crisp and with a good bite from strong cheese and a kick from the cayenne. Make a load of these to stash away in your freezer, ready to whip out when entertaining over Christmas. As you can see from my photograph, I served these with a Negroni but naturally the choice of drink is up to you. Or serve them anytime you would like a snack -- my children love them!
Beet Relish
This was a staple condiment growing up. When my grandmother was 99 years old I called her from British Columbia and asked her for the recipe. It was a little of this a lot of that but I got it nailed. Goes great with turkey, beef, pork and freezes well in plastic bags. Great way to use up large beets in the late fall.
Toasted Rosemary Pecans
In South Georgia, pecans are a staple to many dishes, but they are delicious simply toasted and topped with your favorite herb or seasoning. My friend Katie, who has also relocated from the south, still offers these warm delights whenever she gets the chance. It is so funny how good these simple toasted nuts can be!
Torrone Sardo (Sardinian Nougat)
It's a simple, relaxing Torrone recipe. No watching of thermometers, no scalding syrup or defining moments. Just a gentle heat and slow, continuous stirring.
Spiced Cherries in Bacon
This might sound like the craziest recipe in the world and you may well raise your eyebrows at me but seriously give them a go. They are sweet, savoury, tangy, salty juicy little bundles of deliciousness and so good with a cold glass of something and on that note if I could steer you towards my Sloe Vespa, the Christmas cocktail then all the better.
Pumpkin Soup Served in a Pumpkin (Potage au Potiron)
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I’ve improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn’t do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends’ house. I always say I’m not cooking, and I end up cooking. This is what I make.
April Bloomfield's Clam Chowder
Fish chowder is the type of dish you might find in England at a country pub or in a fishing village. But the addition of Quahog clams and intensely flavorful Long Island sweet corn makes this particular chowder unmistakably American, and, with its hearty vegetables, bacon, potatoes and cream, a great dish for the Thanksgiving table. I usually like to start cooking early on Thanksgiving and potter around the kitchen, enjoying the warm steamy kitchen and the smells of chowder and pumpkins roasting. It reminds me of what I give thanks for every year: the warmth and comfort of family and friends, who gather around the pot with their bowls.
Simple Homemade Tomato Soup
I used Barefoot Contessa's Easy Tomato Soup recipe as my baseline, but adjusted it to make it less rich/oily.
Tangy Old English Cheese Spread Appetizer
This cheese spread can be served at brunch with bagels or at a party with soft pretzel rolls. This recipe calls for old english cheese and I love it!