Menu Enter a recipe name, ingredient, keyword...

The best holiday recipes - 1416 recipes

Google Ads

More Holiday recipes

By

Make your own version of Almond Roca at home! Toffee, chocolate and almonds are a stellar combo

  • 1 1/2 cups toasted almonds, chopped, divided
  • 1 cup light brown sugar, packed
  • 1 cup salted butter
  • 4 bars milk chocolate candy, such as Hershey's Bars
4.1/5 (26 Votes)

By

A simple and delicious vegan friendly stuffing featuring onions, celery, carrots, bread and vegetable broth

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cups celery, chopped
  • 1 cup carrots, shredded
  • 1 1/2 cup baby portobello mushrooms, sliced
  • 1/4 cup pine nuts
  • 2 tablespoons dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 pound bag Pepperidge Farms stuffing cubes (without seasoning)
  • 2 cups vegetable broth
4/5 (26 Votes)

By

Enjoy one of your favorites on Thanksgiving with this delicious White Castle Turkey Stuffing! So much flavor, you'r...

  • 10 to 12 White Castle® Sliders, no pickles
  • 1 1/2 cups celery, diced
  • 1 1/4 teaspoons thyme, ground
  • 1 1/2 teaspoons sage, ground
  • 3/4 teaspoon black pepper, coarsely ground
  • 1 cup chicken broth
3.6/5 (169 Votes)

By

This Vegan Passover Kugel is a delicious recipe that any of your guests are going to enjoy

  • 1 medium-sized yellow squash
  • 2 medium-sized carrots
  • 1 medium-sized russet potato
  • 1 medium-sized sweet potato
  • 1 small onion
  • 3 garlic cloves
  • 1/4 cup ground flax
  • 3/4 cup water mixture
  • pinch of sugar
  • 3 tablespoons matzo meal
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 4 tablespoons oil, plus more for greasing the casserole dish
3.8/5 (39 Votes)

By

Cod with Fennel and Fingerling Potatoes is the complete meal that your family is craving tonight

  • 3 cups purple Peruvian and banana fingerling potatoes, halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup thinly sliced fennel bulb
  • 1/2 cup thinly sliced spring onion, green and white parts
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh tarragon
  • 1 1/4 teaspoons Kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 cup dry white wine
  • 1/2 cup unsalted Swanson chicken stock
  • 2 Meyer lemon slices
  • 6 (6-ounce) cod loin fillets
  • Meyer lemon wedges, optional
3.8/5 (9 Votes)

By

Kale is filled with powerful antioxidants, lots of iron and vitamin K

  • 1 pound rigatoni
  • 1/2 pound Italian sausage
  • 1 cup shallots, sliced
  • 12 cups stemmed kale ribbons
  • 1/2 cup white wine
  • 1 (15-ounce) can pink beans
  • 1 lemon
  • 1/2 cup parmesan, grated
4.2/5 (5 Votes)

By

What a clever and tasty appetizer! Using pretzel sticks for the handle is a great idea, just make sure to insert th...

  • 8 ounces cream cheese, room temperature
  • 1 cup Manchego cheese, shredded
  • 1 tablespoon honey
  • 1/2 teaspoon black pepper, freshly cracked
  • 1 cup Marcona almonds, finely chopped
  • 36 pretzel sticks
3.9/5 (7 Votes)

By

These bars are fabulous! Starting from the bottom you have a lovely crumb crust, then a sweetened cream cheese laye...

  • CRUMB:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 egg
  • FILLING:
  • 24 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 (21-ounce) cans cherry pie filling
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons heavy cream or milk
  • 1/4 teaspoon vanilla extract
4/5 (25 Votes)

By

Homemade picadillo filling in poblano peppers, fried with an egg batter and served with a homemade nogado or pecan ...

  • FILLING:
  • 6 large chiles poblanos, roasted
  • 1 plantain (platano macho) *the plantain should be yellow with a little hint of green, but not black
  • Olive oil
  • 1/2 pound ground chuck
  • 1/2 pound ground pork
  • Salt to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano, crushed
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 to 2 chipotles in adobo, minced
  • 2 Roma tomatoes, diced
  • 1 tomatillo, diced
  • 1/3 cup diced green apple (I used granny smith)
  • 1/3 cup diced pear
  • 1/3 cup diced peach
  • 1/3 cup raisins
  • 1/2 cup low-sodium beef or chicken broth
  • NOGADA SAUCE:
  • 3/4 cups pecans
  • 1/4 cup blanched almonds
  • 3/4 cup milk
  • 6 ounces cream cheese
  • 1/2 cup Mexican crema or sour cream
  • 3 teaspoons sugar or to taste
  • 1/3 teaspoon white pepper
  • Pinch of ground cinnamon
  • Salt to taste
  • EGG BATTER:
  • 6 large eggs
  • 1/3 to 1/2 cup all-purpose flour
  • Oil for frying (canola or vegetable)
  • GARNISH:
  • 1/2 cup pomegranate seeds
  • 1/4 cup parsley or cilantro, chopped
4.3/5 (6 Votes)

By

This rustic stuffing combines hearty Italian bread, sausage, and chestnuts for a comforting side

  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 pound fennel sausage, casings removed
  • 1 yellow onion, diced
  • 1 bulb fennel, thinly sliced; fronds reserved
  • 1 cup chestnut, roughly chopped
  • 1 apple, peeled and diced
  • 5 cups ciabatta, cubed and toasted
  • 1/4 cup fresh Italian parsley (chopped)
  • 2 1/2 cups chicken stock
  • 1/2 cup melted butter
3.9/5 (42 Votes)

By

A classic dish from Beijing served since the 1860s, the Peking duck has long been a favorite way to serve whole roa...

  • 1 (4-pound) whole duck, dressed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon fresh parsley, chopped for garnish
  • 5 green onions
  • 1/2 cup plum jam
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons distilled white vinegar
  • 1/4 cup chutney, finely chopped
4/5 (17 Votes)

By

This easy make-ahead pâté makes for an elegant first course or party appetizer on any festive buffet table

  • 1 stick unsalted butter, about 1/2 cup
  • 1/2 cup duck fat
  • 1 cup onion, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
  • 1 teaspoon minced fresh sage or 1/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 pound chicken livers, trimmed
  • 1/4 cup port, madeira, cognac, or armagnac
  • a fresh thyme, marjoram, or sage sprig as garnish, optional
  • crackers, baguette slices, or hearty bread to serve
4/5 (6 Votes)

Any burning questions? Our chefs answer!

Faux Gras Pâté Almond Roca