Christmas
1676 recipes found
Salted Butterflake Rolls
Level up your dinner roll game with these retro, buttery pull-apart rolls. The key to butterflake rolls are their unique shape, so feel free to make this using your favorite enriched bread dough recipe. The dough is rolled out, slathered with salted butter then cut into strips that are stacked before cutting again. You’re left with a little deck of dough slabs all enrobed in butter. They fan open when baked so the fluffy layers are easily pulled apart, ready for sopping up gravy or even more butter. Customize the rolls by stirring grated garlic, finely chopped herbs or spices into the salted butter.
Simple Cranberry-Pear Crisp
Juicy, sweet pears and tart cranberries are a perfect fall pairing in this easy dessert. Dark brown sugar adds a rich caramel note, and a handful of dried cranberries gives this crisp a pleasantly chewy texture. The buttery topping is gently spiced with cinnamon, but feel free to add any warm baking spices you prefer. If you’re the planning type, you can make the crisp topping up to 2 weeks in advance, storing it in an airtight container in the freezer. Break up any large clumps, then use as directed in the recipe, adding just a few minutes of bake time.
Scalloped Potatoes With Horseradish
Scalloped potatoes are a tried-and-true side dish. There’s no reason to reinvent a classic, but adding a kick, a rather strong kick, can be a fun twist. The piquant horseradish in this recipe does exactly that. It cuts through the double richness of the cream and cheese and makes you crave another serving. Swapping a single variety of potato for three — purple, sweet and russet — adds more texture and flavor. Purple potatoes (see Tip) pop on the plate and offer that earthy flavor but with a less starchy texture, and the sweet potatoes are meltingly tender. Give this festive, upgraded version of scalloped potatoes a try at your next gathering.
Crispy Sage Fried Chicken
This juicy, crispy, vaguely-tastes-like-Thanksgiving fried chicken makes an exciting stand-in for the usual turkey. The recipe takes every step to maximize moisture and flavor, so no dry poultry arrives at your table, holiday or otherwise: Start with bone-in, skin-on chicken legs, submerge the pieces in a brine for at least 24 hours, fry low and slow to allow all the fat and connective tissue to render and finally, shower over a boxed stuffing-inspired seasoning. As an optional touch, dredge the chicken pieces in Italian 00 flour instead of all-purpose — its ultra-fine texture makes the crust simultaneously extra crispy and less greasy.
Hot-Mustard Gravy
This perky gravy gets its kick from a generous dollop of hot mustard swirled in at the end. To keep the mustard flavor at the forefront, use a lighter-bodied boxed broth and neutral oil, rather than the gelatinous bone broth and rich butter found in most traditional gravy recipes. Deeply browned, almost blackened bits of shallot add a savory, aromatic backbone, while seasoning with plenty of salt lets the mustard pop.
Roasted Beets With Hazelnuts and Honey
Behind the rich, jewel-toned palette of this cheerful dish is the sweet, tangy, earthy flavor of beets and a buttery crunch from hazelnuts. A feast for the eyes, this refreshing starter or side also awakens the palate. Labneh packs a bit more zing than sour cream and balances the sweetness of red and golden beets touched with honey. The sumac (or a simple squeeze of lemon juice) and lemon zest brighten and lift everything up. The foil packets for cooking the beets not only make for easy cleanup; they trap steam while roasting to yield the most tender and flavorful beets. All the components can be made ahead at least 1 day before serving (see Tip).
Butter Swim Biscuits
These tender, buttery, crisp buttermilk biscuits satisfy all urgent cravings. You can happily set aside any hesitancy about preparing biscuits because these tangy, fluffy ones come together quickly — no cutting cold butter into flour or rolling out dough. The batter is combined in one bowl and then spread over melted butter, giving the impression of a batter swimming in butter, as the name suggests. While the biscuits bake, they absorb all the buttery goodness and crisp up around the edges. Butter swim biscuits are best served warm and fresh out of the oven but will keep covered at room temperature for up to one day (see Tip).
Green Beans With Lime and Red Onions
Snappy and bright, these green beans are ready in minutes and full of tangy lime, garlic and coriander. The streamlined technique makes these very easy to do in one pan. Just add the beans and a little water to the skillet to steam them. Then, after the water cooks off, add the oil and aromatics and sauté until the garlic turns golden at the edges and the beans absorb all of the flavors. These beans are great both warm and at room temperature, so feel free to make them a few hours ahead, and garnish with herbs and onions just before serving.
Giant Roasted Vegetable Platter
A giant platter of colorful roasted vegetables is a perfect party side that you can make in advance. The vegetables can be cut up the day before and stored in the fridge. You can roast them a few hours before serving, and reheat them for 7 to 15 minutes at 350 to 400 degrees (they are very forgiving) or serve them at room temperature. Then garnish to your heart’s content – a mix of jewel-like pomegranate seeds, cumin or sesame seeds, herbs, swirls of garlicky yogurt and dashes of hot honey will make everything pop. To make a vegan version of this dish, you can substitute tahini sauce for the yogurt sauce and skip the hot honey.
Ras el Hanout Roasted Vegetables
This flavorful dish makes a versatile side that can complement a variety of main courses. Infused with ras el hanout (see Tip), a warm and aromatic spice blend from North Africa, it’s ideal for sharing or preparing ahead of a busy week. Roasting the vegetables enhances their natural sweetness, creating a crispy exterior and a tender, melt-in-your-mouth interior. Cutting root vegetables into evenly sized pieces ensures they will cook at the same rate while maximizing surface area, allowing for enhanced flavor absorption and more caramelization. For carrots and parsnips, cut the thinner ends into chunks, then halve the thicker ends lengthwise before cutting into chunks.
Harissa-Maple Mushrooms
This quick and easy dish transforms humble mushrooms into a flavorful centerpiece. As they roast, the mushrooms develop a rich, concentrated flavor, with the delightful contrast of tender interiors and crispy edges. The heat of the harissa and sweetness of the maple syrup perfectly complement the mushrooms, while the yogurt offers a cooling counterpoint. Serve as a starter with flatbread or as a flavorful accompaniment to beef skewers, or roast chicken or turkey.
Cabbage and Mandarin Orange Winter Slaw
Full of surprises, this sweet, savory, spiced slaw is a perfect festive side that’s quick to make. Shredded cabbage, fennel, scallions, mandarin oranges and a whole lime create a fragrant base that gets tossed with a crunchy spiced oil seasoned with makrut lime leaves, coriander and cumin. The spiced oil is made first, so it has time to cool before dressing the slaw; you’ll have time to slice your salad ingredients while the hot oil cools. The toasted spices add a fragrant crunch to sprinkle on top. Makrut lime leaves add an extraordinary citrusy aroma with a slightly floral note that makes the slaw truly special. If you can’t find them, substitute with an extra fresh lime. The slaw is best served right away, but can be enjoyed the next day; just strain any liquid and refresh with a few tablespoons of olive oil.
Laminated Pie Dough
Wonderful pie crust requires only a couple of ingredients and tricks to ensure it’s extra flaky and tender. This dough is hydrated with ice water and apple cider vinegar, which helps prevent a tough, chewy crust. Quartering the dough and stacking it before rolling yields many flaky layers, giving you a shortcut version of laminated pastry. This recipe makes enough dough for two crusts: freeze the extra round of dough, if you’re not using it, for up to 4 months. When you’re ready to use it, thaw it, wrapped, overnight in the refrigerator. (Watch me make my Thanksgiving pies on YouTube.)
Cranberry Orange Muffins
Tangy cranberries and zesty orange are a classic pairing, and they both shine in these perfectly domed muffins. Soft and fluffy, the muffins are dotted with a generous amount of bright red cranberries, and topped with an optional glaze packed full of even more orange flavor. You can opt for fresh or frozen cranberries, simply increasing the bake time by a few minutes if using frozen berries. This recipe makes a tidy dozen, and they keep well on the counter for a few days, or can be stored in the freezer in an airtight container for up to one month.
Red Cabbage Salad With Orange Vinaigrette
This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper. It would pair equally well with super rich pork chops and sausage or lean roast turkey. Add chickpeas or salty cheese to turn it into a bright main dish.
Sheet-Pan Brussels Sprouts and Bacon
Brussels sprouts and bacon are proof that opposite flavors can attract. In this easy sheet-pan recipe, the earthy, green sprouts are roasted with rich and smoky bacon so their flavors mingle while they cook. The bacon’s robust flavor seeps into the sprouts’ leaves, helping them caramelize and adding textural contrast to each bite. Shallots are roasted alongside too, adding sweetness as they brown. A little garlic, lemon, some red pepper and perhaps an herb add brightness and spark to this simple side.
Spicy Green Tahini Dip
This dairy-free dip gets its creamy texture from cooking the leaves and stems of Swiss chard until they are very tender before blending them with a spoonful of tahini. The mint leaves and zest and juice of the lemon give a fresh vibrancy. Feel free to try other hearty greens such as kale or mature spinach—just don’t use the stems as they can be quite tough and fibrous even after cooking. The tahini can also be swapped out for other seed or nut butters like sunflower or cashew.
Caramelized Shallot Gravy
Rather than counting on homemade stock for its flavor source, this vegan gravy highlights the sweetness of caramelized shallots, pairing them with soy sauce, balsamic vinegar and fresh herbs for a perfectly balanced gravy. Though the process coaxes similar complexity from the allium, caramelizing shallots is a little different than caramelizing onions. To prevent the shallots from burning and becoming bitter as they cook, aim to deglaze them with water as soon as they reach a light golden-brown color rather than awaiting the rich, dark brown spots you’d aim for when caramelizing onions. Keep the gravy rustic and serve it as is, or go smooth and blend until creamy. Perfect for party planning, this gravy will last up to 5 days in the fridge.
Tennessee Onions
The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.
Maple & Milk Chocolate Chess Pie
A custard base pie made primarily with maple syrup and milk chocolate, and an all-butter pie crust.
Easy Dinner Rolls
Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.
Caramelized Squash With Cinnamon Toasted Nuts
The goal for this stunning side was to keep the squash technique simple and have fun with the toppings. Rather than attempting the labor-intensive task of peeling and chopping the squash into small pieces before roasting, this recipe minimizes effort, simply calling to cut the squash into large wedges then let the oven tenderize and caramelize its flesh. The roasted squash gets oh-so-sweet and crisp on the outside, and as tender as butter inside. While the squash roasts, you’ll create a crunchy topping that embraces sweetness by toasting nuts in butter and finishing them with maple syrup and cinnamon.
Cheese Dreams
Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour. The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders. An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.
Gâteau Nana
Fashioned after a traditional French gâteau Breton, the gâteau Basque and even (and maybe especially) the galette des rois — all cakes made of sweet or quick puff dough doubled up and filled with fruit or cream or nuts — this inspired version, uniquely Louisianan and lovingly called gâteau nana, takes inspiration from each. Filled with a pecan cream, this beautiful, simple yet rustic cake was adapted from one developed by Melissa Martin, who was inspired by Nancy Brewer’s version at The Kitchen Shop in Grand Coteau, La. Melissa M. Martin touches upon recipe inspiration in “Bayou” (Artisan, 2024): “Nostalgia drives those of us chasing a specific flavor. Nancy and I both believe in these little things that are so important to a season and a community and how to bake them into dough for celebration.”