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Sign InWe’ve given you tons of Christmas gift ideas , but enough with the presents—what about Christmas dinner ideas? Maybe this year calls for a grand entrée (like a succulent prime rib roast or wine-braised short ribs ). Or maybe what you really want is a Christmas dinner menu loaded with snacks you can make days ahead of time. With less time stressing in the kitchen, you’ll have ample opportunity to mingle over starters, like this Gruyère-filled onion dip or a classic aioli destined for crunchy crudités. Or maybe you want to buck convention. A giant cheesy, potato rosti next to a rack of pistachio-crusted short ribs ? A samosa tart paired with creamy soup ? These are all very good Christmas food ideas. Whatever route you choose, Christmas cookies are the logical end to any Christmas meal—and if you give your guests a couple, they won’t even care that you forgot to get them gifts.
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Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.1/89
Prime Rib Roast With Habanero Crema
All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.
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Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks2/89
Potato-Tomato Gratin With Horseradish
This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.
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Photograph by Jenny Huang, Food styling by Susie Theodorou, prop styling by Martha Bernabe3/89
Asian Pear Salad With Peanut-Lime Dressing
This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.
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Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen4/89
Hanger Steak with Charred Scallion Sauce
First you get excited because: hanger steak. And then you taste that scallion sauce...
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Photographs by Emma Fishman5/89
Crispy Olives With Calabrian Chile Sauce
Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.
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Photograph by Jenny Huang, Food styling by Susie Theodorou, prop styling by Martha Bernabe6/89
Roasted Brussels Sprouts With Gochujang Brown Butter
Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.
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Photo by Chelsie Craig, Food Styling by Kate Buckens7/89
Party-Ready Pork Roast
Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.
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Photography by Emma Fishman. Food Styling by Alison Attenborough. Prop Styling by Summer Moore.8/89
Peppery Antipasto Skewers
Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.
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Photographs by Emma Fishman9/89
Creamy French Onion Dip
The love child of French onion soup and French onion dip. Need we say more?
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Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio10/89
Charred Broccoli Salad With Figs
This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!
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Laura Murray11/89
Shrimp Scampi
We urge you: don’t skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes.
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Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng12/89
Kale Salad With Pecan Vinaigrette
A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.
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Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng13/89
Cacio e Pepe Rösti
All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.
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Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks14/89
Rice Pilaf With Lemony Brown-Butter Mushrooms
Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.
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Photo by Heidi's Bridge, styling by Molly Baz15/89
Bacon-Wrapped Pork Tenderloin
Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.
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Photo by Chelsie Craig, Food Styling by Kate Buckens16/89
Red Wine-Braised Short Ribs
These short ribs are even better when they're allowed to sit overnight.
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Photograph by Jenny Huang, Food styling by Susie Theodorou, prop styling by Martha Bernabe17/89
Char Siu Wellington
This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.
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18/89 Classic Potato Gratin
When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
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Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks19/89
Samosa Tart With Caramelized Onions and Fontina
When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.
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Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson20/89
Sweet-and-Saucy Pork Chops
Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski21/89
Expertly Spiced and Glazed Roast Turkey
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
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Alex Lau22/89
BA's Best Green Bean Casserole
Chris Morocco's take on the Thanksgiving classic is anchored by umami-rich browned criminis, a béchamel with nutty Parmesan, and extra crispy shallots (of course).
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Photo by Alex Lau, food styling by Pearl Jones, prop styling by Sophie Strangio23/89
Tangy Brisket With Fennel and Herbs
Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski24/89
Make-Ahead Mashed Potatoes
These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.
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Photo by Chelsie Craig, Food Styling by Kate Buckens25/89
Maiale al Latte (Milk-Braised Pork)
This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.
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Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman26/89
Burnt Orange and Coriander Roast Pork
A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.
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Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski27/89
Pimiento Cheese Crackers
The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento.
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Photograph by Michael Graydon + Nikole Herriott, Food Styling by Alison Roman, Prop Styling by Kalen Kaminski28/89
Low-and-Slow Rib Roast
This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.
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Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio29/89
Harissa-Roasted Eggplant With Fried Capers
If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!
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Alex Lau30/89
Seared Radicchio and Roasted Beets
Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.
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PHOTO BY ALEX LAU, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY KALEN KAMINSKI31/89
Slow Roast Beef
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: Make a sandwich (with cornichons and horseradish sauce), or eat it up as distinct components if that's more your thing.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski32/89
Burnished Potato Nuggets
Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.
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Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio33/89
Garam Masala Short Rib Roast With Pistachio Crust
This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.
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Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski34/89
Lemon-Pepper Salami Bites
Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.
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Photo by Peden + Munk35/89
Indian-Spiced Pork Roast with Rosemary and Onions
For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.
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Photo by Marcus Nilsson36/89
Garlic Confit Toast
Lush confited garlic takes toasty, cheesy baguettes to another level.
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Bobbi Lin37/89
Hasselback Butternut Squash with Bay Leaves
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
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Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng38/89
Bitter Greens With Cranberry Dressing
Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.
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Danny Kim39/89
DIY Poached Shrimp
Everyone loves shrimp cocktail, except when it's rubbery and tasteless. Your shrimp cocktail is better than that.
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Marcus Nilsson40/89
Reverse Sear Rib-Eye Roast with Fennel and Rosemary
Is it worth it? Let us work it. We put our roast down, flip it, and reverse-sear it.
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41/89 Parker House Rolls
As classic as a little black dress, and worth not being able to fit in said dress after downing half a dozen of 'em.
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Alex Lau42/89
Bistek with Onion and Bay Leaves
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
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Photo by Alex Lau, Food Styling by Yekaterina Boytsova43/89
Squash and Caramelized Onion Tart
For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.
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Alex Lau44/89
Roast Beef Tenderloin with Garlic and Rosemary
A crusty, well-seasoned exterior meets a perfectly-rare, tender center that is the Hannah Montana of beef tenderloin: the best of both worlds.
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45/89 Horseradish Deviled Eggs
Broiled breadcrumbs atop nose-tingling horseradish deviled eggs are almost like having eggs and toast for breakfast, so make a double batch and eat these on December 26, too.
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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski46/89
Jerk-Spiced Duck
Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
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Photo by Michael Graydon and Nikole Herriott47/89
Slow-Cooked Short Ribs with Gremolata
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
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Photo by Chelsie Craig, Food Styling by Kate Buckens48/89
Roasted Brussels Sprouts With Warm Honey Glaze
Roasty toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
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Christina Holmes49/89
Buttery Roasted Chestnuts in Foil
You don't need an open fire for roasted chestnuts—you just need a stick of butter and 30-45 minutes.
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Christopher Testani50/89
Crown Roast of Pork with Lady Apples and Shallots
The king of the Christmas table would be nowhere without his lady apples. Oh, and there's bonus pork with bacon in there, too.
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Laura Murray51/89
Shallot Tarte Tartin
This buttery shallot pastry will flip everything you know about tarte tartin on its head.
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52/89 Bacon and Spinach-Stuffed Rib-Eye Roast
Stuff your favorite steakhouse sides into your prime roast, and don't be surprised if you get a standing ovation at the table.
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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski53/89
Pineapple-Glazed Ham
We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.
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Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski54/89
Onion-Dip Potato Chips
We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.
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Photo by Alex Lau55/89
Chopped Salad
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson56/89
Short Ribs With Piri-Piri Marinade
This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa.
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Source : food
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