Holiday Recipes for a Crowd
For entertaining, TV chef Carla Hall glazes a spiral-cut ham with apple cider, brown sugar, mustard, bourbon and sweet spices.
Nut-and-Seed-Crusted Sausage Meatballs with Mustard Sauce
These meatballs are a terrific snack for parties because they’re baked all at once in the oven instead of being fried in small batches. The spice-and-nut coating adds an enticing crunch.
Smashed Potatoes with Wagon Wheel Fondue
“This is the nicest dish to have on the table,” says Brioza about his over-the-top roasted potatoes with creamy cheese sauce. He uses the locally made semi-firm cow-milk cheese Wagon Wheel from Cowgirl Creamery in the Bay Area; you can easily substitute another good melting cheese, like raclette.
Dry-Aged Roast Beef with Fresh Hot Sauce
“I love this dish,” says Stuart Brioza. “It’s a pretty traditional roast beef, almost like an Italian tagliata [sliced steak], but then you shake it up by serving it with crispy garlic chips and a fresh-chile hot sauce.” The beef is salt-cured, so it’s extra juicy; served on a bed of arugula, with the bright red hot sauce, it’s a very Christmassy dish.
Mushrooms with Pickle-Brine Butter
Tangy pickle brine-infused butter add terrific flavor to these earthy sautéed mushrooms.
Lemony Yogurt Custards with Cranberry-Apple Salad
Pastry chef Nicole Krasinski adores making desserts with yogurt. “It adds a great, unexpected tang, and you can use it to make custard without eggs.” She tops her light, panna cotta-like custards with a vivid mix of sweetened cranberries, chopped apple and fennel.
Standing Beef Rib Roast with Pimentón
It's hard to believe that this showstopping roast is so incredibly simple. Be sure to use freshly ground pink peppercorns and a high-quality, crunchy pink salt, as those are the main components of this roast. Also, ask your butcher to keep the long frenched rib bones on for a truly jaw-dropping presentation.
Buttery Pumpkin Mashed Potatoes
F&W's Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and great flavor.
Cranberry-Walnut Tart with Buckwheat Crust
This gorgeous tart has a wheaty, cookie-like crust, a creamy walnut filling and a topping of glistening cranberries. The recipe is from Claire Ptak of London's cult-favorite Violet Bakery.
Pull-Apart Salt-and-Pepper Biscuits
The key ingredients to these light biscuits from F&W's Kay Chun, cooked campfire-style in a skillet, are buttermilk and freshly ground black pepper.
Sweet Potatoes with Toasted Marshmallow Swirls
Star chef Tyler Florence serves the traditional combination of sweet potatoes and marshmallows in a unique way, standing roasted potatoes upright and piping swirls of homemade marshmallow on top.
Bitter Greens Salad with Asian Pears and Tahini Dressing
Stuart Brioza’s colorful salad is a mix of flavors and textures: bitter, sweet, nutty, crispy, creamy. The delicious hot-sauce-spiked dressing pulls all of the ingredients together.
Spiced Brown Sugar Ham with Apple Jus
The secret to this supertender ham is keeping it wrapped in foil while it's cooking and resting, letting it reabsorb any moisture released during the cooking process. "If you can't pick up the foil-wrapped ham without burning yourself, then it's not done resting!" says pork pro Kevin Gillespie, chef at Revival in Decatur, Georgia.
Ombré Potato and Root Vegetable Gratin
TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust.
Buttermilk Eggnog Pie
This Southern-style buttermilk pie is made with rum and lots of nutmeg, which evoke the flavors of eggnog.
Natasha Phan of L.A.'s Kogi restaurant empire craves this crisp, fresh salad during the holidays, when there's always an abundance of rich dishes at the table.
Wild Mushroom Shepherd’s Pie with Potato-Chestnut Topping
Star chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the potato topping in his vegetarian take on shepherd's pie.
Smoked Trout Dip with Sweet Onion Vinaigrette
“When Nicole and I lived in the Midwest, smoked fish was a big part of the holidays,” says Stuart Brioza. He uses smoked trout to make a creamy and chunky dip that he drizzles with a tangy, oniony dressing. Serve with sturdy, thick-cut potato chips for scooping.
Pan-Roasted Duck with Cherries and Olives
Chef Daniel Rose's elegant duck recipe is simple--pan-roast duck breasts; reduce port for a sauce--but the addition of dried cherries and tangy olives produces layers of flavor.
Creamed Spinach–Stuffed Filet Roast
Ultratender filet of beef gets rolled around creamed spinach in this fun and delicious play on a classic steakhouse pairing.
Swiss Chard and Leek Gratin
Rosemary-Pepper Beef Rib Roast with Porcini Jus
Mashed-Potato Casserole with Sage and Fontina
To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of creme fraiche, butter, parsley and sage, then tops them with cheesy breadcrumbs and bakes until crisp.
Italian Trifle with Marsala Syrup
In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute: It has a subtler color but a similarly spiced flavor, perfect for drenching squares of soft sponge cake layered with vanilla-infused pastry cream.