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89 Christmas Dinner Ideas That Rival What’s Under the Tree

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We’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.

  • 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 Hicks
    2/89

    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 Bernabe
    3/89

    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 Kate Buckens
    7/89

    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 Fishman
    9/89

    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 Strangio
    10/89

    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 Murray
    11/89

    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 Leng
    12/89

    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 Leng
    13/89

    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 Hicks
    14/89

    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 Baz
    15/89

    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 Buckens
    16/89

    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 Bernabe
    17/89

    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 Hicks
    19/89

    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 Wilson
    20/89

    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 Kaminski
    21/89

    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 Lau
    22/89

    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 Strangio
    23/89

    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 Kaminski
    24/89

    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 Buckens
    25/89

    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 Eastman
    26/89

    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 Kaminski
    27/89

    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 Kaminski
    28/89

    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 Strangio
    29/89

    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 Lau
    30/89

    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 KAMINSKI
    31/89

    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 Kaminski
    32/89

    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 Strangio
    33/89

    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 Rebecca Jurkevich, prop styling by Kalen Kaminski
    46/89

    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 Herriott
    47/89

    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 Buckens
    48/89

    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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  • 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 Kaminski
    53/89

    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 Kaminski
    54/89

    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 Lau
    55/89

    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 Wilson
    56/89

    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.

    View Recipe


Source : food
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