Holiday Potluck

By Food & Wine
Updated May 23, 2017
From green bean casserole to smoky deviled eggs, here are fantastic holiday potluck recipes.
Start Slideshow

1 of 27

Italian Trifle with Marsala Syrup

Go to Recipe

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.

Advertisement
Advertisement

2 of 27

Green Bean Casserole with Goat Cheese, Almonds and Smoked Paprika

Go to Recipe

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.

3 of 27

Spiced Cashew Brittle and Chocolate Crunch Bark

Go to Recipe

Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.

Advertisement

4 of 27

Shredded Parmesan Brussels Sprouts

Go to Recipe

Why are these ridiculously easy brussels sprouts so good? First they’re coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they’re lightly charred, which enhances their nutty sweetness. They’re finished with a sprinkling of Parmesan cheese, which melts into the leaves.

5 of 27

Chocolate-Chip-Pecan Cookie Bars

Con Poulos
Go to Recipe

Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

6 of 27

Sticky Toffee Pudding Eggnog

Go to Recipe

Eben Freeman’s foamy interpretation of eggnog—infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite—is halfway between a drink and a dessert. “It’s thick enough to eat with a spoon,” he says. “So was classic eggnog.”

Advertisement
Advertisement
Advertisement

7 of 27

Lasagna-Style Baked Pennette with Meat Sauce

Go to Recipe

This hearty, meaty baked pasta is chef Tom Valenti’s ultimate make-ahead meal. “It’s actually better the next day,” he says. “I always make more than I think we’ll need—and we always eat all of it.”

8 of 27

Ginger-Spiced Pecans

Go to Recipe

Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive. Serve them with ice cream, a selection of cookies, or fruit desserts, or on their own after dessert as petit fours. They’re quick to make and, presented in tins, are great holiday gifts. If you prepare the pecans more than two days ahead, add another half teaspoon of ginger, since the flavor dissipates over time.

9 of 27

Herbed Crème Fraîche Dip with Crudités

© John Kernick
Go to Recipe

“Crudité is one trend from the ’80s I wish would make a big comeback,” says food blogger Pim Techamuanvivit. Although Pim usually serves the vegetables whole, occasionally she’ll slice them paper-thin on a mandoline and toss the strips together.

Advertisement
Advertisement
Advertisement

10 of 27

Crusty Baked Shells & Cauliflower

© Christina Holmes
Go to Recipe

Even sautéed 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.

11 of 27

Coconut Chocolate Candy Bars

© Matt Armendariz
Go to Recipe

The candy bars can be refrigerated for up to 1 week.

12 of 27

Smoky Deviled Eggs

Go to Recipe

Smoky Spanish pimentón makes these eggs distinctive. It is available at specialty food stores.

Advertisement
Advertisement
Advertisement

13 of 27

Cheesy Mixed Pasta Casserole with Mushrooms

Go to Recipe

Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.

14 of 27

Parmesan Potato Puffs

Go to Recipe

These light potato puffs are slightly flattened to hold chopped olives and basil.

15 of 27

Spinach Salad with Citrus and Roasted Beets

Go to Recipe

Curly leaf spinach has great texture and flavor and holds this mustardy dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines.

Advertisement
Advertisement
Advertisement

16 of 27

Herbed Polenta and Parmesan Gratin

Go to Recipe

Maria Helm Sinskey, culinary director of Robert Sinskey Vineyards in Napa Valley and author of the phenomenal cookbook The Vineyard Kitchen, created this indulgent baked polenta, made with plenty of Parmesan. It’s just as good when made ahead and reheated as it is when it comes straight out of the oven.

17 of 27

Hazelnut-Rum Cake

Go to Recipe

This nutty, dense, not-too-sweet cake gets quite a kick from rum.

18 of 27

Creamy Spinach-and-Shrimp Dip

Go to Recipe

This is a variation on a cocktail-party classic.

Advertisement
Advertisement
Advertisement

19 of 27

Citrus-Cinnamon Punch

Go to Recipe

Cinnamon flavors lots of holiday drinks, from eggnog to mulled wine. Here it appears in a juicy punch that’s delicious spiked with Grand Marnier or Cognac.

20 of 27

Lemony Mushroom-and-Pine-Nut Stuffing Muffins

Go to Recipe

A mix of sautéed 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.

21 of 27

Turnip Casserole with Porcini Crumb Topping

Go to Recipe

We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.

Advertisement
Advertisement
Advertisement

22 of 27

Chocolate-Raspberry Swiss Roll

Go to Recipe

Maria Helm Sinskey created this delicious cake as an homage to the classic European princess cake; her simpler version substitutes whipped cream for pastry cream and a luscious chocolate glaze for marzipan.

23 of 27

Herb-Topped Sweet Potato Biscuits

PHOTO © QUENTIN BACON
Go to Recipe

These biscuits get a kick from cayenne pepper and an aromatic lift from fresh herbs. Mashing the sweet potatoes with a fork means that the biscuits will be flecked throughout with orange.

24 of 27

Stuffed Cherry Peppers

Go to Recipe

This is an easy antipasto to make ahead and have on hand for company.

Advertisement
Advertisement
Advertisement

25 of 27

Swiss Chard and Leek Gratin

Go to Recipe

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

26 of 27

Chicken Liver Pâté with Pistachios

Go to Recipe

Marcia Kiesel’s pâté makes an elegant holiday gift presented in a pretty porcelain ramekin with crackers or crispy wafers. The buttery, earthy pâté can be spread on crostini, stuffed into Cognac-poached prunes, or even shaped into small balls and deep-fried with sage leaves.

27 of 27

Fudgy Pecan Streusel Bars

Go to Recipe

A buttery shortbread crust forms the base for these chewy, chocolaty bars.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com