100 Hot Holiday Dishes

October 25, 2016
Becky Luigart-Stayner
Get ready to indulge in our tastiest holiday recipes. Warning: Do Not Lick Your Screen.
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Blackberry-Raspberry Truffle Cake

Blackberry-Raspberry Truffle Cake Recipe
This top-rated cake got rave reviews from our users, who praise its flavor and presentation. The recipe starts with boxed cake mix, making it a holiday-friendly cake for times when every minute counts.
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Endive Stuffed with Goat Cheese and Walnuts

Randy Mayor; Lydia DeGaris-Pursell
Endive Stuffed with Goat Cheese and Walnuts Recipe
This elegant first course showcases a marvelous partnership between slightly bitter endive, creamy goat cheese, and sweet orange juice. From pretty presentation to fantastic flavor, you can't go wrong with this simple appetizer.

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Mocha-Pecan Mud Pie

Mocha-Pecan Mud Pie Recipe
Round out your meal with a slice of decadent mocha-pecan mud pie. This dessert is so rich, your guests will never know it was lightened.
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Baked Potato Soup

Randy Mayor; Jan Gautro; Food Kellie Gerber Kelley
Baked Potato Soup Recipe
All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of our all-time favorites.

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Double-Ginger Cookies

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Double-Ginger Cookies Recipe
These simple cookies give just the right amount of sweet to satisfy your craving. Make a few batches, and freeze some to enjoy throughout the season.

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Carrot Soufflé

Randy Mayor; Melanie J. Clarke
Carrot Soufflé Recipe
Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.
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Old-Fashioned Mashed Potatoes

Becky Luigart-Stayner; Jan Gautro
Old-Fashioned Mashed Potatoes Recipe
Nothing fancy here, just good, basic mashed potatoes that are great as is or topped with gravy. For extra flavor, sprinkle with chopped chives.

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Pecan and Date Pie

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Pecan and Date Pie Recipe
The unexpected addition of dates to this classic pie gives the filling more body and a smooth sweetness. Don't use packaged chopped dates, which are rolled in sugar. Instead, use moist and sticky whole dates. Coat your knife with cooking spray for easy chopping

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Eggnog-Coffee Punch

Eggnog-Coffee Punch Recipe
This rich Southern favorite received our highest marks.
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Chocolate Chunk Bread Puddings

Photo: Rachel Johnson
Chocolate Chunk Bread Puddings Recipe

Try not to chop the chocolate too finely for this bread pudding recipe so you'll have good-sized chunks to bite into. Hawaiian sweet bread is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss sandwiches.

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Raspberry-Almond Torte with Chocolate Ganache

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Raspberry-Almond Torte with Chocolate Ganache Recipe
A torte is a cake enriched with nuts and often layered with jam. Almond paste is a mixture of ground almonds and sugar. Look for it in the baking aisle of most supermarkets.

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Peanut Butter Pie

Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
Peanut Butter Pie Recipe

Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but lightened ingredients like reduced-fat peanut butter, fat-free condensed milk, and light cream cheese keep fat and calories in check without sacrificing any flavor. 

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Brûléed Mashed Sweet Potatoes

Becky Luigart-Stayner; Jan Gautro
Brûléed Mashed Sweet Potatoes Recipe
Borrowing from the classic dessert crème brûlée, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.

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Hot Chocolate with Ginger

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Hot Chocolate with Ginger Recipe
Ginger spices up the traditional snowy-night favorite. Serve it with marshmallows and a dusting of cocoa powder.

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Roasted Cipollini Onions

Becky Luigart-Stayner; Katie Stoddard
Roasted Cipollini Onions Recipe
Roasting brings out a rich, mellow flavor in these Cipollini, or wild, onions. Serve them as a side dish alongside roasted meats or with a vegetarian holiday menu.
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Double-Chocolate Cream Pie

Double-Chocolate Cream Pie Recipe
Chocoholics, unite! We have found the official dessert of our sweet-tooth cause. This indulgent pie starts with a simple pie crust recipe, then fills it with the rich goodness of semisweet chocolate, unsweetened cocoa, and a hint of vanilla extract. Serve with coffee, red wine, or, better yet, a tall glass of milk.

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Marbled-Chocolate Banana Bread

Photography: Randy Mayor; Styling: Jan Gautro
Marbled-Chocolate Banana Bread Recipe

Give your standard banana bread recipe the boot and try this chocolate-swirled version. The presentation is stunning–toast and top with a spoonful of peanut butter, and this breakfast bread really shines.

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Rich Chocolate Soufflé Cakes with Crème Anglaise

Photo: Randy Mayor; Styling: Melanie J. Clarke
Rich Chocolate Soufflé Cakes with Crème Anglaise Recipe
Unlike traditional soufflés, these don't need to be served immediately (although they can be). In fact, we loved their fudgy, dense texture when chilled. The crème anglaise is good warm or chilled, as well.
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Croquant

Photography: Randy Mayor; Styling: Melanie J. Clarke
Croquant Recipe
Instead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will be evident.

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Freezer Cinnamon Rolls

Photography: Randy Mayor; Styling: Melanie J. Clarke
Freezer Cinnamon Rolls Recipe

These rolls are good for busy mornings--let them stand 30 minutes, then bake 20 minutes. Make in disposable foil pans for easy gift-giving, and present the glaze in a small jar or zip-top plastic bag with these instructions: Microwave at HIGH 15 to 30 seconds, stir or knead until smooth, and drizzle over warm rolls.

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Ojai Roast Turkey with Rosemary, Lemon, and Garlic

James Carrier
Ojai Roast Turkey with Rosemary, Lemon, and Garlic Recipe
This top-rated turkey recipe drew raves from our users, who proclaimed it "the best turkey ever". Fresh ingredients, including lemon, rosemary, and garlic, contribute to the mouthwatering flavor.
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Mocha-Chocolate Shortbread

Mocha-Chocolate Shortbread Recipe
Chocolate-covered shortbread is the yummy end to a wonderful meal. You're likely to have all of the ingredients for this recipe stocked in the pantry.

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Caramel-Cloaked Chocolate-Hazelnut Torte

James Carrier
Caramel-Cloaked Chocolate-Hazelnut Torte Recipe
Notes: Make chocolate ganache first; let it cool while you bake the cake. Prepare cake through step 5 before starting caramel cloak. An accurate candy or instant-read thermometer that registers high temperatures is crucial to making the caramel; to coat cake evenly, it must cool just enough to be thick but still pourable, about 150°. Assemble torte through step 5 up to 1 day ahead and chill filled cake airtight; pour caramel over cold cake. Or complete entire recipe up to 1 day ahead and chill airtight; bring cake to room temperature to serve, about 1 hour, and warm sauce as directed in step 7.

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Smoked Salmon Crostini

Becky Luigart-Stayner
Smoked Salmon Crostini Recipe
This elegant appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.
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Meringue and Streusel-Topped Sweet Potatoes

Becky Luigart-Stayner
Meringue and Streusel-Topped Sweet Potatoes Recipe
If you don't have a pastry bag, simply fill a zip-top plastic bag with the meringue, and snip a corner with kitchen shears. Personalize the meringue design any way you desire.

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Molten Marshmallow-Chocolate Cakes

Photo: Leigh Beisch
Molten Marshmallow-Chocolate Cakes Recipe
Thirteen-year-old Joe Kozal was impressed by a molten chocolate cake in a restaurant but thought he could do better. Instead of chocolate, Joe's cakes ooze melted marshmallow.

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French Onion Soup

Photo: Antonis Achilleos, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell
French Onion Soup Recipe

Once you try this French Onion Soup recipe, you'll never try another. Caramelized, melt-in-your-mouth onions, crusty bread, and melted cheese make for a hearty and rich soup that’s worth the wait. You’ll want to let it simmer the full two hours for the ultimate blending of flavors. Perfect for a cold day, this classic soup is comfort food at its best. If you don’t have a Dutch oven, this also works as a crock pot soup recipe! This recipe is perfect for lunch or dinner. 

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Simple Baked Ham

Randy Mayor
Simple Baked Ham Recipe

This easy baked ham recipe makes a great starring entrée for holiday meals.

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Cream Cheese-Coconut-Pecan Pound Cake

Cream Cheese-Coconut-Pecan Pound Cake Recipe
As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans.  And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the cake plate with sugared rosemary sprigs and sugared cranberries.

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Classic Dry Martini

Becky Luigart-Stayner
Classic Dry Martini Recipe
Unlike James Bond's favorite cocktail, this version is stirred, not shaken. Chill vodka in the freezer so it's as cold as possible.
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Grand Marnier Meringue Torte

Becky Luigart-Stayner
Grand Marnier Meringue Torte Recipe
This grown-up birthday cake blends delicately crisp meringues, orange-scented cream, a hint of chocolate, and fresh fruit. Superfine sugar dissolves quickly into the beaten egg whites; if you can't find superfine sugar in your grocery store, make your own by processing granulated sugar in a food processor for about a minute. If you can't find clear vanilla extract, use regular vanilla extract; your meringue will be a little darker but just as delicious. Prepare the meringues up to three days ahead, and store at room temperature in an airtight container. Top with filling and fruit shortly before serving.

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Peppermint-Marshmallow Ice Cream Pie

Becky Luigart-Stayner
Peppermint-Marshmallow Ice Cream Pie Recipe
Brushing melted ice cream into the pie plate "glues" the crust into place. Crushed chocolate wafers create the crust, while whole cookies define the edges of the pie.

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Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins

Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins Recipe
Pale fennel, dark green parsley, and magenta radicchio glisten with the citrusy vinaigrette. Serve this salad with Butternut Squash Soup with Toasted Walnuts.
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Dry-Cured Rosemary Turkey

Monica Buck
Dry-Cured Rosemary Turkey Recipe

Letting this turkey dry-cure in a home-ground mixture of salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds gives it incredible, earthy flavor once it's roasted. 

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Roasted Kabocha Squash Bowl with Autumn Vegetables

Monica Buck
Roasted Kabocha Squash Bowl with Autumn Vegetables Recipe

When Kristine Snyder saw kabocha squash on sale, she imagined a multicultural twist on the more common soup-in-a-squash bowl: She turned the kabocha into a sort of Moroccan tagine for fall vegetables and added an Asian-flavored sauce. The medley would also make a good vegetarian main course.

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Spiked Pumpkin Soup

Spiked Pumpkin Soup Recipe
This silky, slightly sweet soup is a fitting starter for various holiday entrées, including roast turkey, ham, or pork tenderloin. Bourbon enhances the natural sweetness of the pumpkin.
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Roasted Beet, Avocado, and Watercress Salad

Roasted Beet, Avocado, and Watercress Salad Recipe
This dish features holiday colors and a variety of textures, from crisp watercress and crunchy pecans to juicy oranges and buttery avocados. To make the most of the presentation, use a combination of red and yellow beets. You can prepare the beets and dressing in advance, then just assemble the salad before serving.

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Garlic and Herb Standing Rib Roast

Garlic and Herb Standing Rib Roast Recipe
A standing rib roast makes a grand statement at the table. You do not need to ask your butcher for a frenched roast (one that has had the meat stripped from the bones); a regular standing rib roast will work just as well.

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Sourdough Stuffing with Pears and Sausage

Sourdough Stuffing with Pears and Sausage Recipe

Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch.

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Oven-Roasted Green Beans

Oven-Roasted Green Beans Recipe
This easy vegetable side dish adds color to the meal, and you can roast the green beans at the last minute while you finish setting the table.

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Roasted Cauliflower with Fresh Herbs and Parmesan

Roasted Cauliflower with Fresh Herbs and Parmesan Recipe
Use parmesan and any fresh herbs you have on hand for this roasted cauliflower dish. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary for this holiday recipe.

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Sweet Challah

Sweet Challah Recipe
Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.
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Flaky Dinner Rolls

Flaky Dinner Rolls Recipe
These superlative rolls derive their texture and beautiful shape from employing a simple folding technique twice and allowing them to rise just once.

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Eggnog and Dried Fruit Bread Pudding

Eggnog and Dried Fruit Bread Pudding Recipe
This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.

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