As the holidays approach, here are mouthwatering holiday dishes, from savory to sweet, old and new.
For me, the food is the most important part of any holiday, and it’s no surprise given what we do here on the blog!
It’s that time of year again, and that means it’s time to break out the old family recipes and relive our fondest childhood memories.
It’s impossible to feel down when you’re presented with a scrumptious meal. When families return to our recipes time and time again, we feel like we’ve done our job. We hope some of these recipes will become a part of your Christmas traditions this year.
EASY-TO-MAKE STUFFED MUSHROOMS IN CLASSIC STYLE
These stuffed mushrooms are a crowd-pleasing appetizer that everyone enjoys. Stuffing tiny mushrooms is a labor of love that demonstrates how much you care. See also: deviled eggs. Thank the person who made deviled eggs for you by giving them a hearty hug!
Calamari battered and deep-fried to perfection is a tried-and-true family favorite. First time I prepared it, it was a resounding success even in the face of a panel of family critics and seafood enthusiasts. It’s now an annual request. Semolina flour, all-purpose flour, and cornmeal are the key ingredients.
MUSSELS IN WHITE WINTER POT
Steamed mussels with garlic, herbs, and onions, accompanied by a large loaf of crusty bread (try our own sourdough!), are a simple yet satisfying meal. You don’t have to worry, we’ve got some recommendations for making sure your mussels are clean and tasty.
BALLS OF SAUSAGE
One of our favorite holiday dishes, this is a must-try if you’re looking for something truly decadent. Several years ago, a reader and a soldier stationed in Iraq requested our view on these issues. They are absolutely stunning and distinctive in every way!
SHRIMP IN COCONUT SUGAR
Anyone would be hard pressed to resist these coconut-coated, crispy treats! Check out these retro-inspired options! We’ve got a fantail shrimp recipe for you to try.
SHANGHAI RED VEGETABLE SOUP
During the winter, my mother frequently prepares a large batch of this Shanghai-style red vegetable soup, which was influenced by Western cuisine. Everybody can assist themselves at lunch or for a quick pick-me-up, and making it is so simple.
BAKED LOBSTER STUFFED WITH SHRIMP
Baked Stuffed Lobster with Shrimp is our go-to dish when you want your socks to be knocked off. Hundreds of summer tourists in the Catskills, New York, accepted this recipe from the family culinary archives and restaurant roots in 1979. We’re here to assist you with dissecting the lobsters and ensuring that no one skimps on their butter. Intimate dinner parties will love this dish.
ROASTED PRIME RIB
Traditionalists will enjoy the prime rib roast prepared by my family. Why? Because the Whoville Christmas Beast is unbeatable. Many of our readers have made our prime rib a regular part of their Christmas menus. In the end, all that’s needed is a single formula that’s been refined over many trials and errors. As the size of your roast increases or decreases, the recipe can be readily scaled to suit your needs.
SPAGHETTI WITH BREADCRUMBS AND ANCHOVIES
To me, there’s nothing better than the task of coming up with seven distinct seafoods and synchronizing fussy cooking times so that all the food is served hot and tasty at the same time. Spaghetti with Breadcrumbs and Anchovies is a simple dish that packs a flavorful punch.
FETTUCCINA DI CHICKEN ALFREDO CON GARLIC RASTA
Merry Christmas, Everyone! (Doesn’t this bring to mind The Holiday?) This classic dish gets a boost with chicken and molten roasted garlic in our simplified version. Just serve up a generous portion of homemade fettuccine and they’ll forgive you for forgetting to get them a gift.
SOY BUTTER GLAZED RIBEYE
Soy Butter Glazed Ribeye is an excellent choice if you’re searching for an easier option, but you still want beef. Soy-butter coating makes your ribeye much more interesting because it’s very simple to produce.
PERNIL-STYLE PIG ROAST
Having a pernil-style pig roast is one of our favorite ways to cook this economical cut. This is the recipe for you if you like your rice and beans salty and fatty, this is the dish for you.
CAESAR SALAD WITH KALE FROM TUSCANY
I return to my Caesar Salad with Tuscan Kale year after year because the creamy, thick dressing is the best. In the summer, if you’re anything like me, and your go-to salad dressing is always a lemon vinaigrette, you can throw caution to the wind.