Christmas
1676 recipes found
Sugar Cookies
What sets drop-style sugar cookies apart from classic cut-outs is that you don’t need to roll out the dough or dig deep into drawers in search of cookie cutters. Simply scoop and roll the dough into balls, then slightly flatten and bake. The dough needs to chill in the fridge for at least an hour so the cookies don’t spread too much during baking, but this can be done up to a day in advance. Follow this approach and the cookies will be irresistibly soft, yet chewy in the middle and a little crisp around the edges. They are fantastic as is, but you can top with extra sugar or sprinkles, or exchange the vanilla for a little almond or lemon extract to play around with the flavor.
Prime Rib
Prime rib, also known as a standing rib roast, is a cut of meat that makes an impressive centerpiece for a holiday meal or special occasion. There are several different ways to cook a prime rib, but the most forgiving is the reverse sear: The roast goes into the oven at a low temperature for several hours, then rests on the counter before getting a final blast of high heat. While it’s not difficult to cook, precision is important here, so you should use a meat thermometer inserted into the thickest part of the roast to test the temperature. This method works well with smaller or larger rib roasts, though the time will vary accordingly. Serve with jus and traditional side dishes, such as Yorkshire pudding, green beans and mashed potatoes.
Mocha Chocolate
Coffee and chocolate!
Cozonac (Walnut and Raisin Easter Bread)
In Romania, this festive sweet braided loaf, cozonac, is most commonly baked for Easter and Christmas. There are countless versions among families and across regions and this one, from Irina Georgescu’s “Tava: Eastern European Baking and Desserts From Romania and Beyond” (Hardie Grant, 2022) is swirled with a blend of walnuts and raisins bound by sweetened and beaten egg whites. Tender and delicately sweet, this loaf is perfumed with both orange zest and orange blossom water. According to Ms. Georgescu, cozonac has been connected to pre-Christian celebrations and its baking process is still considered superstitious by some. She recommends making the sign of the cross over the dough before letting it rise for luck. Even if you skip that step, your bread will turn out just fine as long as your yeast is fresh.
Roasted Beef Tenderloin
A whole beef tenderloin is a splurge, an ideal party centerpiece for Christmas or any other holiday, that tastes as good hot as it does at room temperature. It also looks impressive, especially if it’s evenly rosy through the center and nicely browned on the outside. To achieve that, a combination of soy sauce, Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing and gives the mild meat a more complex savory flavor. So does a classic creamy horseradish sauce. This cut would also be delicious with herby chimichurri or a rich béarnaise and goes with just about any holiday side dish. An untrimmed beef tenderloin costs a lot less than one that comes peeled and tied. Follow the tip to prepare it yourself and use the trimmings to make stock.
Cheddar Chive Crisps
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Cheddar Chive Crisps or try any of the other five recipes.)
Melted Snowman White Chocolates
These adorable Melted Snowman White Chocolates are a fun and easy craft and a fun holiday treat to make with your kids! You only need dairy-free white chocolate, coconut oil, large vegan marshmallows, chocolate chips and orange food coloring to make this winter sweet treat!
Orange, Pistachio and Chocolate Shortbread
This buttery shortbread showcases the classic combination of candied orange and dark chocolate. The cookie ages very nicely and is even better in the days after it is baked. The cookie dough will feel crumbly when it’s removed from the mixing bowl but pressing the dough into the baking pan and allowing the dough to hydrate over the course of a few hours will help it come together.
Sautéed Mushrooms with Thyme
And the award for “easiest drool-worthy side dish” goes to…Sautéed Mushrooms with Thyme!
Pecan Linzer Bars
These bars have the nutty and jammy vibes of a classic Linzer torte, the Austrian dessert of almond or hazelnut shortbread layered with preserves. The buttery dough bakes up tender, but it can be difficult to roll out. Here, we’re using the same components in a simplified way: pressing in the crust, crumbling over the topping and baking in a brownie pan before cutting into bars. You can use any nut and preserve combination, but the traditional filling of raspberry jam or red currant jelly offers a nice hit of acidity to contrast the sweet cookie crust.
Mini Bibingka
Bibingka is a Filipino cake traditionally made with rice flour and coconut milk and baked to supreme fluffiness over banana leaves in a terra-cotta oven. These versions are built to fit in the palm of the hand. Ray Luna, who ran the much loved coffee shop Mountain Province in Brooklyn, adapted the recipe from his lola (grandmother), using self-rising flour instead of rice flour and coconut cream for extra richness. The cakes are delicious when made with just the requisite five ingredients, but for a touch of refinement, follow Luna’s lead and bake in banana leaves, to infuse a green-tea scent. The final touch: macapuno, opalescent strands from rare, prized coconuts with jellylike flesh.
Hot Cross Buns
With their signature crossed tops, these lightly spiced hot cross buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they’re now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin’s Almanack refers to “one or two a penny hot cross buns,” which has evolved into well-known rhymes and songs. Some buns have a sugary icing cross. This version showcases a chewier bread with a dough cross baked right in, so you can — and should — eat them hot. Studded with raisins and candied orange peel, they’re just sweet enough to be a breakfast or teatime treat. If you have orange blossom water, be sure to add it to the glossy top for its floral perfume that evokes spring. (Watch the video of Genevieve Ko making hot cross buns here.)
To Wit
Witbier, an unfiltered white beer made with wheat and spiced with coriander and citrus, lends its bready, citrusy and spicy tones and smooth texture to this Calvados-laced cocktail. To best play off the citrus notes of both the beer and orange juice, choose a citrus-forward amaro. Bonus points for saving the orange wheel to savor after you finish drinking: The cocktail’s flavors will slowly seep into the fruit, providing a refreshingly boozy snack to end on.
Creamed Spinach
The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk and heavy cream provides richness without being too heavy. Finally, tangy sour cream lifts and balances the dish. The spinach can be blanched, cooled and chopped a day ahead and stored in the refrigerator. Leftovers make a great omelet or quiche filling, and are also a terrific addition to pasta.
Pistachio Morning Buns
This is a decidedly less-sweet kind of morning bun, topped with a lemony, cardamom-scented sugar for crunch and flavor rather than the typical icing or sticky goo of a cinnamon bun. Unlike most sweet buns, which tend to stale quickly, these stay soft and pillowy long after they cool. The buns are best the day they’re baked but will keep, stored airtight at room temperature, for up to 4 days. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.
Easiest Breakfast Potatoes
Breakfast potatoes don't get much easier—or more flavorful—than this recipe. Green bell pepper, red onion, and scallions add bright colors and textures.
Air Fryer Goat Cheese Fritters
Is there anything better than fried Goat Cheese recipe?? Only if it's made in the Air Fryer and therefore healthy! Make these Goat Cheese Fritters today.
Vegan Raw Fudge
This five minute Raw Fudge recipe only takes 3 healthy ingredients, no cooking, no baking and only 1 hour to completely set and be ready to eat!
Malt Chocolate and Marshmallow Sandwiches
These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don’t hold back if you’re ready to dive into something that looks as exquisite as it tastes.
Chocolate-Peppermint Shortbread
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)
Pistachio Pinwheels
This recipe, from “Dessert Person” (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)
Braised Lamb With Squash and Brandied Fruit
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet custardy flesh rounds out the meal. Bone-in lamb shanks are ideal, but a similar weight of boneless leg of lamb will work just as well. Potatoes, carrots and parsnips will do well in place of the squash. Serve over steamed rice or couscous or with thick slices of crusty bread to mop up the sauce.
Seared Wagyu Strip Steak with Truffled Smashed Potatoes
Delicious Fullblood Wagyu strip steaks are pan seared in a smoking hot skillet. The steaks have a nice crust on the outside and are extremely tender in the middle. Served with truffled smashed potatoes, these juicy steaks are perfect for the holidays or anytime you're hosting loved ones! Try this recipe tonight!
Roasted Mushroom and Green Bean Casserole
If you’re the kind of person who likes some crispy with your creamy, this is the green bean casserole for you. Forget the old-school canned soup: This version uses a homemade base with hen of the woods mushrooms, though any kind of mushroom you like — oyster, cremini, even button — will work. Whether you make it for a crowd or for just a few people, everyone will be coming back for seconds.