All-American Holiday Recipes
Egg Salad with Capers and Spinach on Toasted Brioche
For a more luxe version of this simple sandwich, replace the chopped capers with 2 teaspoons of white truffle oil.
Winter Squash Soup with Pie Spices
Lee Hefter loves the spices used for pumpkin pie, so he makes this silky, fragrant soup with them.
Iceberg Wedges with Bacon and Buttermilk Dressing
This salad from Thomas Keller is a twist on the quintessential American combination of iceberg lettuce, tomato wedges and packaged bacon bits with a mayonnaise dressing. Only the iceberg lettuce wedges stay the same: The tomatoes are oven-roasted, the bacon is cut extra thick and the buttermilk dressing is spiked with chives, mint and parsley.
Pimento Cheese & Bacon Crostini
Gina and Patrick Neely created these irresistible crostini.
Vidalia Onion Soufflés
This dish can be prepared in individual gratin dishes or in one big baking dish. Feel free to use any sweet onion you can get, such as Vidalia, Walla Walla or Oso Sweet.
Maple Sugar-Ginger Roast Pork
Luisa Weiss marinates this pork loin roast with a sweet-and-spicy combination of maple sugar, ginger and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.
Caraway Parker House Rolls
The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, Grace Parisi forms the dough into rounds, folds them in half, arranges in a dish and bakes. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well too.
Lima Bean and Sweet Pepper Gratin
This butter bean gratin is “an ode to the marriage of Southern vegetables and French know-how, ” says Hugh Acheson.
Horseradish-Crusted Roast Beef
This roast—deliciously crusted with horseradish and black peppercorns—is perfect hot out of the oven, but it’s also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.
Green Bean Casserole with Goat Cheese, Almonds and Paprika
Inspired by classic green bean casseroles from his childhood, F&W’s Justin Chapple put a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.
Honey-Glazed Roasted Root Vegetables
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
Jellied Cranberry Sauce with Fuji Apple
Cranberries only need to be cooked for a few minutes before they burst and form a sauce. To mold the sauce so it’s sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.
Lemony Mushroom-and-Pine-Nut Stuffing Muffins
A mix of sauteed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
Mashed Potatoes with Crispy Shallots
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
Broccoli and Wild Mushroom Casserole
Photographer and Alabamian Robert Rausch grew up eating vegetable casseroles—he and his mother are both vegetarians. The broccoli casserole his family ate is a step up from the standard church cookbook recipe, which calls for using canned mushroom soup: In place of that, he uses wild mushrooms. He still relies on Ritz crackers, though, for the crispy, buttery topping.
Herb-Roasted Turkey with Gravy
The brine here, which is a simple combination of salt, sugar, spices and water, keeps the turkey moist in the oven and seasons the meat perfectly.
Crusty Baked Shells & Cauliflower
Even sauteed cauliflower feels decadant in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.
Mashed Potatoes with Butternut Squash
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey. Grace offers other creative ideas for fluffy mashed potatoes like Mashed Potatoes with Parmesan Cheese and Fresh Thyme and Mashed Potatoes with Crispy Shallots.
Braised Greens with Tomatoes
This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to all of the rich Southern-style dishes at chef John Besh’s table.
These simple beets are wonderful in salads or by themselves, as a healthy snack.
Maria Helm Sinskey, who says she comes from a “hard-core gingerbread family,” makes her spicy dough with butter instead of shortening and corn syrup so that it tastes fresher than most gingerbreads.
Sweet-Potato Meringue Pie
This dish looks like a pumpkin pie, but the filling is actually made with sweet potato.
Lee's Apple Pie
David Tanis’s cinnamon-and-cardamom-spiced pie is a nod to Napa winemaker Lee Hudson’s Texas background. It has a classic mountaintop profile, because it’s packed with lots of tart, crisp apples.