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  4. The Holiday Dinner Table

The Holiday Dinner Table

Updated December 17, 2015
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Cheese Grit-and-Chive Muffins
Credit: Cedric Angeles; Styling: Buffy Hargett Miller

This holiday season, gather around the table to celebrate and share a memorable and delicious meal with family and friends. Fill up your plate with some incredible main dishes and sides to pair with such a special occasion.

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Perfect Beef Tenderloin

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Credit: Jennifer Causey

Perfect Beef Tenderloin Recipe

Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it. Serve with Board Dressing, Classic Horseradish Cream Sauce, or both.

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"Ham" for Two

"Ham" for Two image
Credit: Kelsey Hansen

"Ham" for Two Recipe

Holiday ham leftovers take weeks to finish. Instead, prepare a basic one pound pork tenderloin just as you would prepare a ham. The result is a traditionally brined, brown-sugar-coated "ham" for two in just one day. It even comes out pink! This recipe uses pink brining salt from Williams Sonoma, but you could use Prague #1 instead. 

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Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus

Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus Recipe

Have your butcher cut the ribs from the roast and tie them back on. Use muffin tins if you don't have popover pans. Preheating the pans makes the popover batter start cooking and fluffing the second you pour it in.

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Grapefruit, Endive, and Arugula Salad

Grapefruit, Endive, and Arugula Salad
Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Grapefruit, Endive, and Arugula Salad Recipe

Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.

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Potatoes Dauphinoise

Potatoes Dauphinoise
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Potatoes Dauphinoise Recipe

This rich gratin uses a combination of milk and half-and-half instead of the traditional heavy cream to slash saturated fat. We find the texture of Kerrygold reduced-fat cheese more like full-fat cheese than other brands.

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Duck à l'Orange

Duck à l'Orange
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Duck à l'Orange Recipe

Duck breast is best when cooked to medium-rare or medium--it develops livery flavor when cooked longer.

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Roasted Balsamic Radicchio with Pancetta and Walnuts

Roasted Balsamic Radicchio with Pancetta and Walnuts
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Roasted Balsamic Radicchio with Pancetta and Walnuts Recipe

Radicchio--that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining. Serve it alongside roast pork, chicken, or beef. Or, to turn it into a main course, chop and toss with hot cooked pasta.

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Creamiest Mashed Potatoes

Creamiest Mashed Potatoes
Credit: Jennifer Causey; Styling: Lindsey Lower

Creamiest Mashed Potatoes Recipe

For extremely creamy and decadent mashed potatoes, look for xanthan gum with the gluten-free baking mixes and flours; it's available in most supermarkets these days. You can get semiclose results with cornstarch, but the spuds won't be quite as creamy.

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Smoky Glazed Ham with Red Pepper Jelly

Smoky Glazed Ham with Red Pepper Jelly
Credit: John Kernick

Smoky Glazed Ham with Red Pepper Jelly Recipe

Chef Jonathon Sawyer's secret to a successful holiday feast is doing most of his preparation ahead of time, for what he calls "easy game-day execution." He makes the sauce that becomes a sweet-sticky glaze and the spicy pepper jelly a few days in advance; then, on Christmas day, all he has to do is bake the ham.

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Spinach and Mushroom Strata

Spinach and Mushroom Strata
Credit: Con Poulos; Styling: Paige Hicks

Spinach and Mushroom Strata Recipe

This cheesy, meatless casserole is best served straight out of the oven, golden and bubbly.

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Mini Cheese Balls

Mini Cheese Balls
Credit: Jennifer Causey; Styling: Claire Spollen

Mini Cheese Balls Recipe

Almond milk cream cheese is delicately nutty, with a buttery-rich texture and zero grams of sat fat. Find it at Whole Foods stores nationwide. You can substitute 1/3-less-fat cream cheese, which adds 1.6g sat fat to each serving.

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Cranberry-Goat Cheese White Bean and Kale Salad

Cranberry-Goat Cheese White Bean and Kale Salad
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Cranberry-Goat Cheese White Bean and Kale Salad Recipe

Great as a side salad for a variety of main dishes, this hearty kale and goat cheese salad features the sweetness of cranberries which lends it a festive flavor.

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Honey-Roasted Butternut Squash

Honey-Roasted Butternut Squash
Credit: Chris Court; Styling: Carla Gonzalez-Hart

Honey-Roasted Butternut Squash Recipe

This side is simple and fabulous. The cooking is mostly hands-off, and the prep is easy. Serve the tender butternut squash in large pieces to catch every last bit of the honey butter drizzle.

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French Onion Turkey Breast

French Onion Turkey Breast
Credit: Jennifer Causey

French Onion Turkey Breast Recipe

Caramelized onions become the base for a gravy that tastes like the best French onion soup ever. The bone keeps the breast meat moist. If you leave the skin on, it adds 20 calories and 1g sat fat per serving.

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Honey Mead-Brined Canada Goose with Cabbage, Currants, and Brûléed Pears

Honey Mead-Brined Canada Goose with Cabbage, Currants, and Brûléed Pears
Credit: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Honey Mead-Brined Canada Goose with Cabbage, Currants, and Brûléed Pears Recipe

An elegant dinner of mead-brined goose breast with cabbage and brûléed pears is guaranteed to impress holiday guests.

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Caramelized Sweet Potatoes and Brussels Sprouts

Caramelized Sweet Potatoes and Brussels Sprouts
Credit: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Caramelized Sweet Potatoes and Brussels Sprouts Recipe

The only thing better than sweet potatoes and Brussels sprouts is when they're served together and caramelized to perfection. The perfect holiday side!

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Slow-roasted Patuxent Mallard

Slow-roasted Patuxent Mallard
Credit: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Slow-roasted Patuxent Mallard Recipe

Impress your guests with a beautifully-presented, slow-roasted Patuxent Mallard for an elegant dinner this holiday season.

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Christmas Salad

Christmas Salad
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Christmas Salad Recipe

A warm vinaigrette will soften these sturdy greens, but their structure will hold up for up to an hour or two on a holiday buffet. Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette. We love Chiogia beets, with their candy-striped interiors, for this recipe.

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Veal Chops Milanese with Lemon and Herbs

Veal Chops Milanese with Lemon and Herbs
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Veal Chops Milanese with Lemon and Herbs Recipe

Serve veal chops as an impressive holiday main dish. Ask your butcher to "french" the chops for you so you take home clean meat that's ready to prep.

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Fontina-Chive Yorkshire Puddings

Fontina-Chive Yorkshire Puddings
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Fontina-Chive Yorkshire Puddings Recipe

Don't skip the first step: For the fluffiest, puffiest puddings, make sure the muffin pan is super hot. You can also make these in popover pans.

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Green Beans with Chanterelles and Cipollini

Green Beans with Chanterelles and Cipollini

Green Beans with Chanterelles and Cipollini Recipe

Chanterelle mushrooms and cipollini onions are worth the splurge, but you can substitute halved cremini mushrooms and frozen pearl onions and the results will still be very tasty.

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Classic Roasted Duck with Orange-Bourbon-Molasses Glaze

Classic Roasted Duck with Orange-Bourbon-Molasses Glaze
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Classic Roasted Duck with Orange-Bourbon-Molasses Glaze Recipe

The secret to crispy skin is a dry duck. Pat ducks with a paper towel before, during, and after refrigerating. Store uncovered in the back, coldest part of your fridge for up to two days ahead.

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Dirty Rice Risotto

Dirty Rice Risotto
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Dirty Rice Risotto Recipe

Adding hot broth slowly to the mixture helps release the starch from the rice, giving the risotto its characteristic creamy texture.

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Grilled Cornish Hens with Herb Brine

Grilled Cornish Hens with Herb Brine
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Grilled Cornish Hens with Herb Brine Recipe

If you don't own kitchen shears, that's ok--a pair of heavy-duty scissors will work just as well to prep these cornish hens.

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Brussels Sprouts with Parmesan Cream

Brussels Sprouts with Parmesan Cream
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Brussels Sprouts with Parmesan Cream Recipe

For the most tender Brussels sprouts, look in your produce section for sprouts sold on the stalk. Then cut off the sprouts, and store in a zip-top plastic freezer bag in the crisper drawer of your fridge.

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Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Spice-Rubbed Tenderloin with Mustard-Cream Sauce
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Spice-Rubbed Tenderloin with Mustard-Cream Sauce Recipe

Since beef tenderloin doesn't have much fat, it can easily become dry and overcooked. For tender slices, don't cook past a meat thermometer registering 130° in the center.

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Broccolini with Pecans and Cane Syrup Vinaigrette

Broccolini with Pecans and Cane Syrup Vinaigrette
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Broccolini with Pecans and Cane Syrup Vinaigrette Recipe

Easy, in-a-pinch substitutions: Use molasses for cane syrup and broccoli florets in place of fresh Broccolini. Pomegranate seeds add a festive touch.

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Cheese Grit-and-Chive Muffins

Cheese Grit-and-Chive Muffins
Credit: Cedric Angeles; Styling: Buffy Hargett Miller

Cheese Grit-and-Chive Muffins Recipe

These little muffins are a hearty substitute for the standard dinner roll, and they also bring a bit of Southern flair to the table.

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    Everything in This Slideshow

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    1 of 28 Perfect Beef Tenderloin
    2 of 28 "Ham" for Two
    3 of 28 Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus
    4 of 28 Grapefruit, Endive, and Arugula Salad
    5 of 28 Potatoes Dauphinoise
    6 of 28 Duck à l'Orange
    7 of 28 Roasted Balsamic Radicchio with Pancetta and Walnuts
    8 of 28 Creamiest Mashed Potatoes
    9 of 28 Smoky Glazed Ham with Red Pepper Jelly
    10 of 28 Spinach and Mushroom Strata
    11 of 28 Mini Cheese Balls
    12 of 28 Cranberry-Goat Cheese White Bean and Kale Salad
    13 of 28 Honey-Roasted Butternut Squash
    14 of 28 French Onion Turkey Breast
    15 of 28 Honey Mead-Brined Canada Goose with Cabbage, Currants, and Brûléed Pears
    16 of 28 Caramelized Sweet Potatoes and Brussels Sprouts
    17 of 28 Slow-roasted Patuxent Mallard
    18 of 28 Christmas Salad
    19 of 28 Veal Chops Milanese with Lemon and Herbs
    20 of 28 Fontina-Chive Yorkshire Puddings
    21 of 28 Green Beans with Chanterelles and Cipollini
    22 of 28 Classic Roasted Duck with Orange-Bourbon-Molasses Glaze
    23 of 28 Dirty Rice Risotto
    24 of 28 Grilled Cornish Hens with Herb Brine
    25 of 28 Brussels Sprouts with Parmesan Cream
    26 of 28 Spice-Rubbed Tenderloin with Mustard-Cream Sauce
    27 of 28 Broccolini with Pecans and Cane Syrup Vinaigrette
    28 of 28 Cheese Grit-and-Chive Muffins

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