This decadent caviar carbonara has a hint of citrus from the lemon zest within the sauce. While the recipe calls for homemade pappardelle pasta, it’s just as good with store-bought noodles (so long as they’re fresh).
31 Recipes to Make in December
This take on traditional Hanukkah sufganiyot, or fried jelly doughnuts, makes the perfect dessert.
Standing Pork Rib Roast with Cracklings
This crispy, crackly pork rib roast, from butcher Erika Nakamura, is flavored with just one ingredient: kosher salt.
Potato Rösti with Pastrami
Kind of like a giant potato latke, Gail Simmons’ potato rösti can be topped with anything from crème fraîche and pastrami to smoked salmon and caviar.
Wheat Berry and Squash Salad
For when you want to be kind of healthy but you also want a hearty, tasteful meal, go for Ellen Bennett’s squash-and-grain salad, topped with pomegranate seeds and feta cheese.
Pumpkin Soup with Trumpet Mushrooms and Sour Cream
Chef Daniel Rose of Le Coucou flavors his pumpkin soup with nutmeg and shallots, then tops it with black trumpet mushrooms for an earthy punch.
Kimchi-and-Kale Fried Rice
This quick, egg-topped, veggie fried rice is great with store-bought kimchi, but if you feel like going the extra mile to DIY, check out these recipes.
Cacio e Pepe-Style Braised Kale
This cacio e pepe braised kale is a delicious way to eat something healthy within a month full of decadent meals—without skimping on taste.
Melted Ice Cream Hot Chocolate
Leave it to Jeni Britton-Bauer, founder of Jeni’s Splendid Ice Creams, to make hot chocolate out of ice cream. Her version is ultra-thick, ultra-rich, and ultra-indulgent.
Dominique Ansel’s peppermint buttercrunch is as addictive as it looks. This festive holiday treat also makes for a great party favor.
Maple-Dijon Salmon Skewers
With a glaze made of maple syrup, lemon juice, and two kinds of mustard, these salmon skewers are the perfect balance of sweet, spicy, and acidic.
Beef Stew in Red Wine Sauce
When it comes to beef stew, look toward none other than the great Jacques Pépin. His version is made with red wine and tons of fragrant vegetables.
Pimiento Cheese with Salt-and-Pepper Butter Crackers
When throwing a holiday bash, why buy cheese and crackers when you make your own? Better yet, make Carla Hall’s!
Farro and White Bean Soup with Swiss Chard and Herb Oil
Chef Dan Kluger’s grain and vegetable soup is topped with an herb oil that can be used on all kinds of dishes, from pasta to eggs.
Yuzu Kosho Cashew Butter Toasts
Whether a sweet take on hors d’oeuvres or a slightly savory dessert, these versatile toasts are the perfect way to start or end a meal.
Winter Chicory Salad with Kumquats and Date Dressing
Tossed with a dressing made of kumquats, dates, sherry vinegar, and orange juice, chef Traci Des Jardins’ chicory salad is sweet without being cloying.
Brussels Sprouts Baba Ghanoush
Instead of serving hummus and crudité as an appetizer at your holiday party, opt for chef Michael Solomonov’s creamy and nutty Brussels sprout baba ghanoush.
Walker’s Mulled Wine
This well-balanced mulled wine is made with all kinds of warming ingredients, from nutmeg to honey.
S’mores Linzer Cookies
For when you want to update holiday traditions with modern flavors, make Justin Chapple’s graham flour linzer cookies, sandwiched together with marshmallow creme and topped with a chocolate drizzle.
Spiced Leg of Lamb
Cookbook author Reem Kassis uses her special nine-spice mix (which includes everything from cinnamon to coriander) to add tons of flavor to this roasted lamb leg.
Japanese Chestnut Tea Cake
This light, nutty tea cake incorporates the holiday flavor of chestnut into an easy dessert that pairs perfectly with a mug of hot tea.
Yemenite Short Ribs
The spice blend on these short ribs, made of turmeric, black pepper, salt, and cumin, gives the meat a unique punch.
Whether Christmas morning brunch or a random lazy Sunday, these soft and crispy cheddar biscuits are sure to please.
Chickpea and Swiss Chard Chili
This vegetable-forward chili is the perfect accompaniment to any cold December night.
Sour Cherry–Cheesecake Trifle with Black Pepper and Saba
Pastry director Pichet Ong, from Brothers and Sisters in Washington, D.C., updates the age-old trifle with this sour cherry-cheesecake version. Between the bright colors and unexpected flavors, it’s sure to impress guests of any holiday party.
Juniper-Rubbed Roast Duck with Cherry Jus
Chef Angie Mar’s succulent roast duck, served with a sauce made of cherry brandy, frozen cherries, and butter, takes “showstopper” to a whole new level.
Cauliflower Salad with Yogurt Sauce and Pomegranate
The saltiness of this fried cauliflower is balanced by smooth and tart lemon-garlic yogurt, as well as a topping of pomegranate arils.
Green Chile–Chicken Enchiladas
These spicy chicken enchiladas, from Modern Family star Jesse Tyler Ferguson, make for the ultimate Sunday night dinner.
Smoked Trout Dip with Sweet Onion Vinaigrette
Chef Stuart Brioza’s sweet and smoky trout dip is perfect for parties. Serve with potato chips for some saltiness or crudité to keep things on the healthy side.
Afro-Spiced Fried Guinea Hen
December is all about holiday roasts, but that doesn’t mean you can’t opt for a holiday fry, instead. In this recipe, chef J.J. Johnson coats pieces of guinea hen with a mixture of peanut butter, lime juice, cinnamon, and other spices before frying the bird until crispy.
Toast to the end of 2018, and the beginning of 2019, with this fruity prosecco punch.
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