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This casserole is a perfect side dish any time of year, but especially for the big Thanksgiving dinner

  • STUFFING:
  • 4 tablespoons butter
  • 1 diced onion
  • 2 cups bread crumbs
  • 1 1/2 cups vegetable broth
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • FILLING:
  • 1 summer squash, thinly sliced into rounds
  • 1 zucchini, thinly sliced into rounds
  • 1 can cream of mushroom soup
  • 1 spoonful mayonnaise
  • 1/2 teaspoon curry powder
  • Juice from 1/2 lemon
4.5/5 (6 Votes)

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Figs and apples bring a sweetness to this savory dressing recipe

  • 1 (24-ounce) loaf whole-wheat bread, trimmed of crust and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 to 3 carrots, peeled and finely chopped, about 1 cup
  • 3 to 4 celery ribs, finely chopped, about 1 cup
  • 1 large white onion, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon chile powder
  • 1/2 tsp sea salt
  • freshly ground black pepper, to taste
  • 10 to 12 unsweetened dried figs, chopped, about 1 cup
  • 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
  • 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
  • 1 1/2 tablespoons chopped fresh sage
4.6/5 (5 Votes)

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Everyone loves this warm Fontina Cheese Dip

  • 1 1/2 pounds Italian fontina, rind removed and cubed into 1-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
4.7/5 (6 Votes)

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For many, only one drink spells Mardi Gras—The Hurricane

  • 1/2 (64-ounce) bottle red fruit punch
  • 1/2 (12-ounce) can frozen limeade concentrate, thawed
  • 1 (6-ounce) can frozen orange juice concentrate, thawed
  • 1 2/3 cups light rum
  • 1 2/3 cups dark rum
4.5/5 (6 Votes)

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Sweet and succulent roasted radishes drizzled with an orange vinaigrette make the perfect accompaniment to this ten...

  • 2 (1 to 1 1/2 pounds) lamb rib roasts (6 to 8 ribs each)
  • 1/2 teaspoon salt
  • 3 tablespoons Dijon-style mustard
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon snipped fresh oregano
  • 2 teaspoons snipped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 pounds radishes, washed, trimmed, and halved
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar or white wine vinegar
  • 1/2 teaspoon orange peel, finely shredded
  • 1 tablespoon orange juice
  • 1 teaspoon honey
4.6/5 (7 Votes)

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These rapscallion burgers with pimento cheese and bacon are so flavorful! Perfect for lunch or dinner

  • BURGER:
  • 8 ounces ground beef (80/20 is ideal)
  • 1 1/2 ounces Rapscallion pimento cheese (recipe follows)
  • kosher salt and black pepper for seasoning
  • pan au lait bun (or brioche bun)
  • 1 tablespoon Zatarain’s Creole mustard
  • 2 slices tomato
  • Bibb lettuce leaves
  • 1 slice onion
  • 2 strips thick-cut black pepper bacon, cooked
  • PIMENTO CHEESE:
  • 8 ounces extra sharp cheddar, grated
  • 2 ounces goat cheese
  • 3 ounces parmesan cheese, finely grated
  • 1/2 cup Duke's mayonnaise
  • 2 tablespoons minced onion
  • 2 tablespoons minced shallot
  • 2 tablespoons minced peppadew peppers
  • 1 teaspoon no-salt barbecue spice blend or chicken rub
  • 1 teaspoon black pepper
  • 1 tablespoon Crystal hot sauce
  • 1 tablespoon Tabasco
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon Zatarain’s Creole mustard
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
4.6/5 (8 Votes)

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These spicy jalapeño poppers are filled with savory beef, fluffy rice, creamy cheese, briny olives, and plump rais...

  • SAUCE:
  • 1 (8-ounce) package lean ground beef
  • 1/3 cup onion, chopped
  • 1 (8.8-ounce) pouch cooked Spanish-style rice
  • 1 cup Monterey Jack cheese, shredded, about 4 ounces
  • 1/2 cup golden raisins
  • 1/2 cup sliced pimiento-stuffed green olives
  • 1 tablespoons dry sherry, or lime juice
  • 24 fresh plump jalapeño peppers
  • 1 (8-ounce) container sour cream
  • milk, as needed
  • 1/2 cup toasted almonds or pecans
  • 1 squeeze of lime juice
  • pinch of cinnamon
4.6/5 (8 Votes)

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You can't go wrong with delicious Turkey Posole, perfect for the colder times of year

  • CHILE PASTE:
  • 2 dried ancho or pasilla chiles
  • 1 garlic clove
  • 2 tablespoons tomato paste
  • SOUP & ASSEMBLY:
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 (15 ounce) cans white hominy, rinsed
  • 8 cups turkey stock or low-sodium chicken broth
  • 2 cups cooked turkey meat, shredded
  • Kosher salt and freshly ground black pepper
  • Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges (for serving)
4.6/5 (8 Votes)

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A great twist on stuffing, this Challah Stuffing recipe kicks things up a notch with fennel, dried fruits, nuts and...

  • 1 (16-ounce) loaf challah, cut into 1-inch cubes
  • 1/4 cup butter
  • 2 cups onions, chopped, about 2 large onions
  • 2 cups fennel, chopped, about 2 medium fennel bulbs
  • 1 1/4 cups orange juice
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried figs, chopped
  • 1/2 cup dried cherries, chopped
  • 1/2 cup pitted dried plums or prunes, chopped
  • 2 tablespoons snipped fresh tarragon
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup walnuts, toasted and coarsely chopped
  • 3 eggs, lightly beaten
  • 2 cups milk
  • Fresh tarragon (optional)
4.5/5 (12 Votes)

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You can find the banana leaves used to wrap these delicious Tamales with corn, roasted poblano peppers and cheese a...

  • 1/2 pound frozen banana leaves, thawed, rinsed and patted dry
  • 5 poblano chilies
  • 12 ounces mild white cheese (such as Chihuahua or Monterey Jack), cut into 3-inch sticks about 1/2 inch wide and thick
  • 1 tablespoon butter
  • 2 cups fresh corn kernels
  • 3 cups Maseca instant corn masa flour
  • 1 tablespoon salt
  • 3/4 cups lard, melted
  • 3 cups warm water, plus more as needed
  • 1 cup Mexican crema, or sour cream thinned with a little milk
4.4/5 (9 Votes)

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This sweet and savory K's Spectacular Easter Slow-Cooker Ham is a fall-off-the-bone family favorite that cooks up h...

  • 1 (6.5 to 7-pound) semi-boneless smoked ham
  • 2 1/4 cups light brown sugar
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 tablespoon Dijon Mustard
4.6/5 (7 Votes)

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This is a traditional technique for glazed ham, but the all the sugar you need is found in the Dr

  • 1 (7 to10 pound) spiral-sliced, bone-in half ham, preferably shank end
  • 3/4 cup brown sugar, packed
  • 1/2 cup Dr. Pepper
  • 2 tablespoons orange juice
  • 2 teaspoons Dijon mustard
4.1/5 (41 Votes)

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Dr. Pepper-Glazed Ham Summer Squash Stuffing Casserole