31 Recipes to Make in December
Pan-Roasted Lobster with Chive Beurre Blanc
Be sure to serve the lobsters on a warmed large platter so the beurre blanc stays hot. Food & Wine’s Mary-Frances Heck loves to line the platter with hot cooked linguine before topping it with the roasted lobsters and lemony sauce. While you could certainly opt for crusty bread or hot jasmine rice alongside, the pasta soaks up some of the sauce and makes for a decadent second course once all the lobsters have been eaten.
Triple Chocolate–Peppermint Cookies
The peppermint bark in these cookies is simple to make and adds a beautiful pop of color and flavor in each cookie, though store-bought bark will work well here, too.
Cranberry-Onion Hanukkah Brisket
This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease. Double-roasting the brisket yields incredibly tender meat that soaks up the concentrated sauce.
Red Wine Venison Stew
Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. Beef chuck roast works very well here, too, but may add more fat, so be sure to skim the final stew before serving.
Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge for the good stuff!
Tomato-Braised Baccalà with Olives and Polenta
Simmering soaked salt cod in a tomato sauce filled with peppers, onions, and olives infuses the fish with flavor and leaves it flaky and tender. Sweet and creamy polenta, enriched with lightly tangy mascarpone, sops up the sauce and balances the brightly flavored fish.
Speck-Wrapped Haricots Verts with Date Molasses
Wrapped in salty speck and glazed with date molasses, these bundles of crisp, tender haricots verts are the perfect pairing for beef or duck. Date molasses is thinner than standard molasses, so it needs to be cooked down to reach a glaze consistency; if it sets up too much, gently reheat it.
The key to tender parsnips is removing the fibrous core. It’s simple to do once the parsnips are quartered; just slice away the tough center of each piece. Barberries offer a punchy sourness to these earthy, sweetly spiced parsnips. Substitute unsweetened dried cranberries or cherries if barberries are unavailable.
This take on traditional Hanukkah sufganiyot, or fried jelly doughnuts, makes the perfect dessert.
Standing Pork Rib Roast with Cracklings
Potato Rösti with Pastrami
Wheat Berry and Squash Salad
Pumpkin Soup with Trumpet Mushrooms and Sour Cream
Kimchi-and-Kale Fried Rice
Cacio e Pepe-Style Braised Kale
Melted Ice Cream Hot Chocolate
Dominique Ansel’s peppermint buttercrunch is as tasty as it looks. This festive holiday treat also makes for a great party favor.
Farro and White Bean Soup with Swiss Chard and Herb Oil
Winter Chicory Salad with Kumquats and Date Dressing
Brussels Sprouts Baba Ghanoush
Walker’s Mulled Wine
S’mores Linzer Cookies
Spiced Leg of Lamb
Japanese Chestnut Tea Cake
Sour Cherry–Cheesecake Trifle with Black Pepper and Saba
Juniper-Rubbed Roast Duck with Cherry Jus
Cauliflower Salad with Yogurt Sauce and Pomegranate
Smoked Trout Dip with Sweet Onion Vinaigrette
Afro-Spiced Fried Guinea Hen
Pickled Pepper Cheese Ball
Hoop cheddar cheese is made from milk alone, after all of the whey has been strained out, leaving a creamy, mild flavor and texture to the cheese. Along with saltier aged cheddar and pickled sweet Peppadew peppers, it adds a pimento cheese–like flavor to this nostalgic appetizer.