Christmas
1676 recipes found
Milk Buns with Salted Maple Butter
Light, fluffy, feathery milk buns with a salted maple butter glaze and flakey sea salt. The perfect addition to any dinner party or holiday feast!
Herby Mashed Potatoes With Labneh
What sets these easy, zingy mashed potatoes apart is a simple garlic-infused cream and a big dollop of labneh. By crushing the garlic and gently steeping it in the cream, you achieve a deep, rich garlic flavor, without the harshness of biting into raw garlic. The labneh adds another layer of creaminess to the potatoes while also adding a delightful tang. If you can’t find labneh, sour cream is a great substitute and will provide a similarly rich sharpness.
Air-Fryer Turkey Legs
There’s just something about holding a whole roasted turkey leg and taking a big bite. These prized parts of a turkey have a flavorful, juicy and somewhat primal allure. But you don’t have to carve out the time or put in all the work of long roasting for the satisfaction of grasping a large, crispy drumstick. A batch of deeply seasoned and burnished air-fried turkey legs delivers this experience with minimum cleanup, a fraction of the cooking time and a much lower cost — especially if you include the price of entry to state fairs, amusement parks and renaissance fairs. The cranberry sauce might be optional, but is highly recommended. It’s a versatile condiment that can also be schmeared on a sandwich, nestled on a cheeseboard or dunked into as part of a child-friendly weeknight dinner.
Éclair Cake
Lush and creamy, éclair cake is a dessert popular in the Midwest and beyond that’s perfect for any gathering, celebration or potluck. Inspired by the flavors of the classic French éclair pastry, this no-bake American iteration is reminiscent of an icebox cake. Typically, graham crackers are softened under layers of a pillowy smooth mix of vanilla pudding and whipped topping, and covered with rich chocolate. This version uses homemade crème légère (a fluffy mix of pastry cream and whipped cream) and a simple homemade semi-sweet chocolate ganache. The crème légère might sound fussy, but the preparation here is streamlined (no tempering of eggs required) and makes for a just-sweet-enough creamy filling. (Of course, in a pinch, you can swap in store-bought pudding and whipped topping.) Éclair cake needs chilling time, which makes it a great make-ahead dessert, and is best served after 24 hours in the fridge.
Salted Cashew Brittle
Candy making can be intimidating, but this sweet and salty brittle is actually easy to make, no candy thermometer required. With a few basic ingredients and about 20 minutes, you’ll have a perfect, giftable treat. Sugar is cooked with butter and lots of salt until fragrant and the color turns a deep amber. Then, a little bit of baking soda is stirred in to create air in the candy, making it easier to bite through, while the addition of plenty of vanilla maximizes flavor. Buttery cashews make delicious brittle, as they are soft and yielding in contrast to the deep crunchy caramel. Use roasted and salted nuts for the best taste. This brittle recipe is quite salty as written, so scale back to 1 teaspoon of salt or use unsalted, roasted nuts for a less salty version. To avoid getting splashed by hot sugar, use oven mitts and a long-handled utensil to stir.
Giant Jam Bun
A cross between a tender scone, an almond-flavored jam cake, and a swirly cinnamon bun, this plush confection makes a sweet breakfast or teatime treat. You can use any flavor of jam here, just be sure it’s thick and rich with pieces of fruit, and don’t use jelly, which will liquify and leak out from the pastry layers while in the oven. Though this is best eaten the day it’s baked, it’s nearly as good a day or two later; store it in a sealed container at room temperature. This recipe was adapted from Erin Gardner’s giant cinnamon roll scone.
Plant-Based Bourbon Pecan Pie from Tourlami
A plant-based pecan pie made using Tourlami's very own All-Purpose and Premium plant-based butter.
Easy Sugar Cookies
Soft and perfectly chewy, here is our best recipe for sugar cookies.
Spicy Soy-Braised Short Ribs
These short ribs are the definition of high reward with minimal effort. The only thing required of you is time: time for the garlic cloves to break down into little pockets of creamy garlic; time for the aromatic cilantro and the chile sauce to permeate the soy broth; time for the ribs to simmer until they fall off the bone. Three hours is indeed a long time, but the time will pass. At the end of that, decide whether you want to eat these short ribs paired simply with white rice and fresh vegetables, or atop a warm tangle of ramen noodles. Of course you could always eat these straight out of the pot, too, paired with nothing but their own flavorful broth. Choose your own adventure.
Crostini
Italian for ‘little crusts,” crostini are bite-sized slices of toast, often topped with vegetables, spreads or cheeses and served as an appetizer. A good crostini is crisp and lightly browned at the edges, but still slightly soft and chewy in the center. While crostini can be made with any bread, a French baguette’s long, narrow shape is ideal, and sliced at an angle, provides maximum surface area for topping. Crostini serve as a versatile base; try them in this recipe inspired by pasta alla norma, or this one with fresh peaches and ricotta. They’re also a nice addition to a cheese or charcuterie board, and a sturdy vehicle for warm cheeses and dips, such as baked brie, or spinach and artichoke dip.
Lobster Thermidor
In this classic, celebratory French dish, chunks of lobster meat are tossed in a creamy, brandy-laced sauce, then topped with Gruyère and baked in their shells. This elaborate presentation might seem intimidating, but the only part of the process that takes a little bit of patience is cutting the lobsters in half lengthwise; place a dish towel on your cutting board to catch any liquid, and use a large, sharp knife. The sauce comes together quickly and the lobsters can be assembled ahead of time and refrigerated for several hours before being broiled, making this recipe well-suited to festive occasions. (Just be sure to bring the lobsters to room temperature for 15 minutes before broiling.) Serve with a big green salad and a crisp white wine to balance the richness of the sauce.
Tamarind-Maple Brussels Sprouts
Earthy and slightly bitter brussels sprouts always benefit from a touch of sweetness, and in this recipe they are bathed in a tart, tangy, sweet and glossy tamarind glaze. The sharp sourness of tamarind is tempered by buttery, caramel-like maple syrup, and together, they form a thick, luscious coating that would be equally enticing with other cruciferous vegetables such as cauliflower or broccoli. Thick, viscous tamarind purée (which is often interchangeably labeled as concentrate or paste) is preferred for this recipe, but you could also use the rehydrated pulp (sold in blocks), though the glaze may not be as glossy. A nob of butter is all it takes to add a silky richness to the sauce. (Vegan butter would work here, too.) Eat with rice, or as a tasty side dish.
Pepperpot
Warm with sweet orange peel and spices like cloves and cinnamon, pepperpot, a stewed meat dish popular in Guyana and the Caribbean, is traditionally served on Christmas morning. But you could make this version any time you want to celebrate. What gives it its distinct taste is cassareep, a sauce made from the cassava root. There’s no substitute, so you’ll want to plan ahead and find some online or at a Caribbean grocer. If you can’t find wiri wiri peppers, Scotch bonnets will work. Whatever you do, don’t forget to serve this braise with thick slices of white bread, roti or rice to sop up that delicious gravy.
Rosca de Reyes
For many Mexicans and Mexican Americans celebrating Epiphany on January 6, Three Kings Day begins by picking up a rosca de reyes from a local bakery and enjoying the sweet, ring-shaped bread with family members. This traditional recipe comes from La Monarca Bakery in Los Angeles, which sells at least 5,000 of these festive desserts every year. The bread’s design is symbolic: The circular form represents eternal love from God, and the colorful decorations resemble the jewels on the crowns of the Magi. Many bakeries in the United States and Mexico use red and green strips of acitrón — a candy made from cactus — but because the cactus is endangered, the candy can be difficult to find. Home cooks often substitute quince paste, guava paste or dried fruits like those in fruitcake. Similar to king cake, the bread often has a figurine (or fava bean or walnut) tucked inside from the bottom after it is done baking; the person who finds it is often tasked with hosting a Candlemas feast on February 2. Rosca de reyes is typically served with champurrado, café de olla or hot chocolate.
Cannoli
Although the filling for traditional Sicilian cannoli is made with sheep’s-milk ricotta, which is a little funkier and more complex than cow’s milk, it’s hard to find in the United States, so just look for the absolute best-quality whole-milk ricotta you can find (preferably one that’s locally made). The ingredients are fairly easy to find, but you will need some equipment for this recipe: a set of eight 5 1/2- to 6-inch cannoli molds, which you can easily purchase online.
Cola-Braised Beef With Chile-Lime Onions
Braising tough cuts in cola tenderizes the meat, but perhaps better yet, the soda reduces into a caramelly, citrusy sauce. Here, cola’s makeup is accentuated by coriander seeds and ginger and grows savory with tomato paste, garlic and soy sauce. Because this recipe’s flavors are reminiscent of BBQ pulled pork, cochinita pibil and cola chicken, it’s equally fitting over rice or stuffed into burger buns or tortillas. However you enjoy the wobbly and rich meat, generously garnish with spicy onions, cilantro and lime for fresh pops of brightness. To make ahead, cool in the liquid and refrigerate for up to 3 days. Reheat covered in a low-temperature oven.
Pancit
Often served for special occasions like Noche Buena or birthdays, pancit is a Filipino dish of stir-fried noodles, meat and vegetables coated in a savory-sweet sauce. Pancit, which means “noodles”, has many delicious variations. This one, made with tender vermicelli rice noodles, carrots, cabbage, and chicken or pork, is known specifically as pancit bihon. Feel free to add other vegetables like green beans or snow peas. You can top the noodles with lechon kawali, crispy and juicy fried pork belly, and use the stock from that dish instead of chicken stock. (Just be sure to adjust the salt as necessary.) Pancit can be prepared in large batches, but however it’s served, include wedges of calamansi, if available. It’s a citrus fruit native to the Philippines that will brighten up the entire dish.
Crispy Potato and Sour Cream Tart
This elegant tart riffs on the classic party combo of sour cream, caviar and potatoes. Here, sliced cooked potatoes are tossed with sour cream, Parmesan and chives, then spread onto a puff pastry crust. After baking, the top of the tart is strewn with crumbled potato chips for crunch and an optional layer of some kind of caviar for a salty pop (tobiko, salmon or trout roe work nicely). Cut into small pieces to serve as an hors d’oeuvre or larger pieces for the centerpiece of a festive brunch.
Paprika-Roasted Chickens and Potatoes
Roasting two chickens on one sheet pan with a heap of potatoes low-and-slow has perks both in flavor and practicality — plus, you’ll welcome guests to an amazing-smelling house. The rotisserie-like chicken will be so tender, carving is a cinch. It will be juicy from lemons stuffed in the cavity, a trick from Marcella Hazan. The brittle skin will be fiery from smoked paprika, cayenne and black pepper. And as a bonus, the lemon and chicken juices mingle to create a devilishly spiced, tangy sauce for the chicken and buttery potatoes. All it needs is a Caesar salad.
Whole Roasted Squash With Tomato-Ginger Chickpeas
With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy.
Jansson’s Temptation (Creamy Potato Casserole)
One of Sweden’s most delicious exports, Jansson’s temptation, otherwise known as Janssons frestelse, is a creamy potato casserole with melty onions and umami-packed tinned sprats (see Tip). There are a few theories as to the origin of this Swedish classic, which is often served with schnapps as part of the Julbord, or Christmas table. One suggests that it was named after a 1928 silent film, while an older story says that it was named after the opera singer Per Adolf Janzon — but that one’s “not so likely” according to Jens Linder, a Swedish food writer. What we do know, Mr. Linder says, is that Jansson’s temptation did not appear on the Christmas table until after World War II, establishing itself as a holiday food only in the 1970s.
Pastelitos
When my mother, Rosa Fernandez, immigrated from the Dominican Republic to New York to be with my father, she brought her grandmother’s recipe for pastelitos along with her. Most Latin American countries have their own versions of a savory pie; stuffed with spiced meat and deep-fried, pastelitos are the Dominican Republic’s take. Variations on the filling exist throughout the island, the most common of which is ground beef (but you can swap in any ground meat of your choice). Street vendors and restaurants in the Dominican Republic and New York sell these savory pies year-round, but many home cooks save them for special occasions. Though dough is traditionally made from scratch, this recipe uses store-bought dough disks instead, for convenience and ease. Usually, one disk is folded to create half-moon shapes, but in this recipe the disks are cut in half and folded to create small triangles, which makes them the perfect bite to serve to guests.
Wanja Jeon (Pan-Fried Meat and Tofu Patties)
These celebratory meat-and-tofu jeon — a variety of Korean pan-fried fritters, patties and savory pancakes — are peak party food. This brilliant recipe from Daniel Harthausen, the chef and owner of Young Mother, a pop-up restaurant in Richmond, Va., calls for a touch of baking soda in the meat mixture to give the patties a little lightness and lift. Unlike most traditional jeon recipes, these start on the stovetop and finish cooking in the oven, which means you can take your time assembling them in advance, then bake them off right before serving. Enjoy these meaty delights with Mr. Harthausen’s special dipping sauce (see Tip), a simple herb salad dressed with some of that sauce, as well as rice and kimchi.
Hallacas
During the Christmas season, Venezuelans typically gather with their families and team up to make one of the most labor-intensive dishes of the entire year: hallacas, which are similar to Mexican tamales or Puerto Rican pasteles. This multigenerational recipe from Isbelis Diaz and her son, Ivo Diaz, is served at Casa Ora, their fine-dining Venezuelan restaurant in Brooklyn. Ms. Diaz’s great-grandmother learned this recipe from her neighbor nearly a century ago; it has passed down to each matriarch of the family. It starts with a deep red oil made from annatto seeds that is used to flavor the pork filling and masa for the hallacas. Before opening Casa Ora, Ms. Diaz would bring the hallacas — which are double-wrapped in banana leaves and tied with cotton twine — to businesses and events all throughout New York City, hoping to create a clientele. Today, they’re on the menu as an appetizer throughout the year, with a pork or vegan filling. The dish is typically served with other sides, like pan de jamón, but it makes a quick lunch or light supper. Though it’s project cooking at its finest, this recipe yields about 25 hallacas that can be frozen for future feasts.