Famous Food Families' Favorite Holiday Dishes
Jacques and Claudine Pépin
The father-daughter duo have appeared side by side on television and co-authored books together, with Claudine always playing the pupil. When it comes to soufflé, though, Claudine is the master.
Wine-Braised Pork with Chestnuts and Sweet Potatoes
Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender.
Claudine Pépin, daughter of chef Jacques Pépin, says her go-to dinner-party dish was inspired by her father’s famous soufflé. In her delicious adaptation, she enhances the recipe with pureed cauliflower.
Karen and Sara Kate Gillingham
Food stylist and former Los Angeles Times columnist Karen Gillingham used to cook a ton for the holidays. When her daughter Sara Kate was young, the family moved a couch into the kitchen so they could all hang out. Inspired by her mother (but claiming to be a “tidier” cook), Sara Kate grew up to found the online food and kitchen-design magazine The Kitchn.
Avocado Toasts with Oaxacan Sesame Sauce
Food writer and stylist Karen Gillingham makes this spicy, fragrant sauce inspired by a version she discovered at a hole-in-the-wall café in Mexico. She likes spooning it over toasts topped with mashed avocado, but it’s also great with eggs and grilled fish.
Armandino, Mario, Benno & Leo Batali
All three generations of the Batali family have impeccable cooking credentials: Armandino founded Salumi Artisan Cured Meats in Seattle; his world-famous son, Mario, has 26 restaurants; and his grandkids (Mario’s sons) Benno and Leo released their first cookbook, The Batali Brothers Cookbook, last year, at ages 16 and 14 respectively (their dad hardly helped at all).
Mario's Easy Roman-Style Pork Roast
Mario Batali’s juicy, tender pork shoulder wrapped around a fennel-and-sausage stuffing takes only 30 minutes of prep time.
Benno and Leo’s Brined Pork Chops with Fennel
Mario Batali’s sons Benno and Leo brine their pork chops overnight before roasting them over a spicy and fragrant mix of fennel and sweet onions.
Niki Russ Federman & Joshua Russ Tupper
The two cousins are the fourth generation of their family to run the iconic Russ & Daughters, a New York City store (with a brand-new sit-down café) that specializes in exceptional smoked fish. Patrons, who are often fourth-generation customers themselves, will spend hours waiting on line in the store as part of their holiday tradition.
Best-Ever Potato Latkes
Niki Russ Federman of New York City’s Russ & Daughters makes the tastiest, crispiest latkes with both scallions and onion.
Bryan & Michael Voltaggio
The brothers are in many ways opposites: Bryan takes a homier approach to food at his seven restaurants in Maryland, while Michael is more avant-garde at his Los Angeles restaurant, Ink. Yet they grew up (along with their sister, Staci) with the same love of Star Wars and their mom Sharon Mangine’s Christmas recipes.
Chef Bryan Voltaggio of Volt restaurant in Frederick, Maryland, loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mushrooms and gooey cheese. It’s as good for dinner as it is for breakfast.
Chocolate Whoopie Pies with Vanilla Cream Cheese Fluff
Chef Michael Voltaggio of Ink in Los Angeles grew up eating these cakey, vanilla-cream-filled whoopie pies. His mother says that they would somehow disappear during the night
Sashi & Akiko Moorman
Leaving the Christmas potlucks of their Alaskan childhood behind, the Moorman siblings came to the Lower 48 to pursue culinary careers. Sashi runs the Piedrasassi winery in California; Akiko, after working under David Chang, is a restaurant consultant in Chicago. They meet up for Christmas in California, where they rent a house with a relationship-saving feature: two kitchens.
Salmon with Pickled Carrots and Bacon-Fried Potatoes
Chef Akiko Moorman likes marinating salmon in a mix of mustard, vinegar, honey and miso, which adds a deep savoriness to the dish.
Skirt Steak with Anchovy-Caper Sauce
Chef turned winemaker Sashi Moorman likes spooning a rich, herb-packed sauce over juicy grilled skirt steaks.
Cecile & Cara Stadler
Cara, named an F&W Best New Chef earlier this year, and her mom, Cecile, ran one of Beijing’s only supper clubs—almost killing each other in the process. After making peace, they opened a restaurant, Tao Yuan, in their home state of Maine. They cook Cara’s versions of her mother and grandmother’s traditional Chinese recipes, including much-coveted handmade dumplings.
Red-Cooked Chicken with Potatoes and Eggs
Cara Stadler, chef at Tao Yuan in Brunswick, Maine, flavors this Chinese stew with chiles, fresh ginger, spices and soy sauce. The red color comes from Shaoxing wine.
Hugo & Ruben Ortega
Two of eight Ortega siblings, Hugo and Ruben came to the United States from Mexico in the 1980s, bringing authentic Mexican recipes with them. Now, Hugo is the chef at three acclaimed Houston-area Mexican restaurants. Ruben is his pastry chef.
Oven-Braised Short Ribs with Pasilla-Tomato Mole
Inspired by his grandmother, chef Hugo Ortega of Hugo’s in Houston uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.
Chocolate and Coffee-Hazelnut Meringue Cake
Chef Ruben Ortega, pastry chef at Hugo’s in Houston, makes this delicious, crowd-pleasing cake by sandwiching two large, crispy, chewy coffee-hazelnut meringues with a creamy mocha-mousse filling.