Celebrate food, family, and friends with this all new holiday-inspired cookbook from the editors of Food & Wine magazine. With Holiday Recipes you'll discover over 300 kitchen-tested favorites from chefs all around the world. Be inspired by hundreds of luscious color photographs, a rich variety of culinary techniques, wine pairings and cocktails, menus, and more. From appetizers, snacks and salads to main courses, cocktails and desserts — you'll find everything you need to celebrate the holidays inside this beautiful new book.
Food & Wine Holiday Recipes
HOW WE HOLIDAY
THE ULTIMATE HOLIDAY PARTY PLANNING GUIDE • Whether you’re hosting a formal feast for family, a casual dinner get-together with friends, or a festive cocktail party, a bit of advance prep will help your holiday gathering go off without a hitch. Making an impression with delicious food, wine, and cocktails doesn’t need to be complicated, nor should it break the bank. And don’t be afraid to lean on store-bought shortcuts like phyllo cups for a retro party spread, order sides from your favorite restaurant so you can focus your time on a mouthwatering main dish, or divvy up the cooking and ask guests to bring a dish or beverage.
Small Bites
CASUAL, MASTERED • We’ve all been to that party. The hors d’oeuvres look amazing but require a fork and plate, and you have a glass in your hand. What do you do? Juggle everything and try not to spill? Set down the glass? These appetizers each require one hand—and only one hand—to eat.
POST-WORK & PERFECT • In just over an hour and with a little help from secret weapons—hello, pickled peppers and marinated artichokes!—you can proudly host guests any day of the week this holiday season.
A GRAND FÊTE • When you’re feeling fancy, up your hosting game with these thoughtful, luxe, one-handed bites.
Cocktails
Breakfast & Brunch
Breads
Beef, Pork & Lamb
CASUAL SUNDAY SUPPER • Making a festive Sunday dinner for family and friends is a tradition that seems to have faded across the country. But that’s not the case at the home of Megan and Colby Garrelts, the couple behind the acclaimed Kansas City restaurants Bluestem and Rye. Both chefs grew up in the Midwest, an experience that not only shapes their food but also their family life.
Poultry
THE PLENTY PROJECT • Food & Wine’s Justin Chapple and Kay Chun created an astonishing holiday menu, then turned the ingredient scraps—beet peels, bread crusts, radish greens, and more—into an ingenious array of delicious recipes for a Thanksgiving without food waste.
LOVE YOUR LEFTOVERS
Seafood
HORS D’OEUVRES OF THE SEVEN FISHES • Chefs across the country have long reinterpreted the classic plateau de fruits de mer, or seafood tower. Boston chef Matt Jennings offers this array of hors d’oeuvres that’s like a modern take on the traditional Italian Christmas Eve Feast of the Seven Fishes.
Vegetarian Mains
Pasta & Grains
BLACK RICE FEAST • While prime rib may have been the centerpiece of your holiday feast for years, consider reinventing your celebration this season with something completely different. Chef Akasha Richmond of Los Angeles’s Akasha created this menu for a fantastic Indian meal centered on bowls of aromatic black rice and nutty brown basmati.
Soups, Salads & Sides
Cookies, Bars & Candies
Desserts
HOW TO MAKE CHOCOLATE-AND-CITRUS CASSATA • This Chocolate-and-Citrus Cassata is a stunner, (recipe, p. 236). With a bit of planning, the many delicious elements are easy to make and assemble. Here’s how to do it.
PHOTO CREDITS
CONVERSION CHART
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