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16,934 of 100,000 recipes + 2,049 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Traditional holiday dishes from cultures across the United States and around the world - the mains, the desserts, the cookies and the festive extras, gathered by tradition.
A whole turkey roasted breast side up with butter and chicken broth, basted hourly and cooked at 13 minutes per pound to 165°F. Roast turkey is the centerpiece of the American Thanksgiving table.
AmericanMain30 min1 1/2 lbs per guestGluten-freeEgg-freeLow-Sodium
A dressing of crumbled homemade cornbread mixed with deboned chicken thighs simmered in their own bouillon broth, bacon, celery, onion and green pepper, cream of chicken and cream of celery soups and sage, baked until set.
A bone-in leg ham is stripped of its rind, scored in diamonds and studded with cloves, then baked with a maple syrup, brown sugar, mustard and spice glaze, basted every half hour until sticky and golden. The pan juices are warmed and used as the serving sauce.
This deliciously creamy eggnog recipe is a little taste of Christmas history. George Washington, the first American president, even made his own eggnog, and is very clear about ageing it for a few days to let the flavour mellow.
BritishDrinks and cocktails30 minServes 12331 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
Simplest Brisket with Braised Onions is a American main course centred on beef brisket, prepared in a straightforward home style. Serve it as directed in the method.
AmericanMain course4 hrServings: Feeds 8 to 10 (and up to 12 if there are many sides and starters).66 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Collard greens stemmed, chopped and washed, then braised with seared smoked turkey wings, onion and a seasoning blend until the greens are tender and the meat falls from the bone, finished with hot sauce.
Pan-fried and steamed pork dumplings filled with salted napa cabbage, scallion, garlic and ginger, served with a black vinegar and chili oil dipping sauce.
A baked, chewy sticky rice cake made from glutinous rice flour, coconut milk and soymilk, sweetened with coconut sugar and topped with chopped nuts, with an optional layer of red bean paste.
Chinese Spring Rolls is a Chinese appetizers and snacks built around pork. It takes 70 min in total and serves 18. It pairs well with applesauce and roasted sweet potatoes.
Gourd-shaped joraengi rice cakes simmer in beef bone broth until they float, then are topped with seasoned stir-fried ground beef and strips of egg garnish. The broth is rich and the cakes pleasantly chewy.
Glass noodles are simmered directly in a soy seasoning until they absorb it, then tossed with separately stir-fried wood ear mushrooms, green beans, bacon, shimeji mushrooms and vegetables. Each component keeps its own texture in the finished japchae.
The Tết centrepiece: peppery pork belly and creamy mung bean sealed inside salted sticky rice, leaf-wrapped into squares and boiled until firm enough to slice into wedges.
A Tết braise where pork belly is seared in homemade caramel, simmered in coconut water and fish sauce until silky, then finished with eggs that drink up the glossy sauce.
Soft paneer and milk powder dough balls fried slowly until golden, soaked for hours in saffron and rose syrup and served warm with pistachio ice cream.
Jalebi: crisp, coiled spirals of fermented-tasting urad dal and flour batter, fried at 350°F and soaked in cardamom and saffron syrup with lemon and rose water. Toasted pistachios go over the top.
Wafer-thin layers of pastry are packed with spiced nuts, baked until deeply golden and then drenched in a warm honey syrup that seeps into every crevice. It is sweet, crisp and unashamedly indulgent, the sort of treat that appears at weddings and holidays, yet is simple enough to make on a quiet Sunday afternoon at home.
A clear chicken broth simmered with celery, carrots, parsnip and turnip, served with light matzo balls made with schmaltz and chilled before cooking so they stay fluffy.
Soup25 min4–8 servings, depending on whether you want Carnegie Deli size portions, or just ordinary portions132 kcalGluten-freeDairy-freeDiabeticLow-SodiumRenal
Milk infused with a clove-studded onion, bay and peppercorns is thickened with fresh white breadcrumbs and butter into the classic British bread sauce.
A festive German loaf with rum-soaked cranberries, raisins and candied citrus, a ribbon of almond paste at its heart, and a snowy powdered sugar finish.
Traditional German Christmas biscuits of honey dough spiced with cinnamon, ginger, allspice, nutmeg and orange, finished with a sugar glaze, a chocolate dip, or both.
Tiny golden fried dough balls scented with orange and anise, glossed with warm honey and showered with sprinkles and candied fruit for the Christmas table.
ItalianDessert1 hr 30 min8 to 10297 kcalVegetarianDiabeticLow-SodiumRenal
Two puff pastry rounds sandwiched with almond cream made from almond paste, butter, sugar, egg and almond extract, with a dried bean hidden inside. Baked at high heat and dusted with powdered sugar partway through, it finishes deep golden and shiny.
It's best to have all of the ingredients prepped and ready to go, which makes this soup easy and enjoyable to cook. Serve with a dollop of sour cream or real mayo.
Saffron-steeped milk colours and flavours the enriched dough for these Swedish buns, which are sweetened with sugar and enriched with sour cream and butter. Each piece is rolled into a tight S, studded with cranberries at the swirls, and brushed with egg wash before baking.
Makes 18 buns16 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
The crown of the Swedish julbord: a salted ham simmered with peppercorns and bay until tender, then baked briefly under a mustard, egg yolk and breadcrumb crust and served cold in slices.
Banana-leaf-lined rice cakes for the Christmas season: a coconut batter rested overnight, crowned with salted egg and cream cheese, then finished hot with butter, sugar and grated coconut.
Deep-purple rice logs steamed inside bamboo tubes, made the old way from soaked pirurutong and glutinous rice ground fine, then slipped onto banana leaf with butter, coconut and muscovado.
Soft, brioche-like sweet rolls baked for Day of the Dead in Mexico, each one shaped with a little skull and crossed bones, brushed with butter and showered in sugar, and best eaten warm with hot chocolate.
Mexico's steaming Christmas punch for Las Posadas and Noche Buena — guava, apple, pear and tejocotes simmered with piloncillo, cinnamon, tamarind and sugar cane until the whole pot smells like the holidays.
Thin, crisp fried dough rounds dusted with cinnamon sugar, light and airy with a golden shell. A festive Latin American treat best eaten warm straight after frying.
The Holy Saturday soup that breaks the Lenten fast: chopped lamb offal and romaine simmered with spring onions and rice, sharpened at the end with dill and a frothy egg-and-lemon avgolemono.
Ethiopia's celebratory chicken stew, built on a long-cooked red onion base, fiery berbere and spiced niter kibbeh, with whole boiled eggs simmered in the sauce at the end.
Basmati steamed with dill, parsley, cilantro, chives and a whisper of fenugreek over a golden saffron tahdig, served with a whole white fish fried crisp with turmeric.
A thick Persian herb frittata packed with parsley, cilantro, dill and chard, studded with barberries and walnuts and fried until browned on both sides.
Serves 6 to 897 kcalVegetarianGluten-freeDairy-freeDiabeticLow-SodiumRenal
Traditional baked mooncakes in a golden syrup crust, made entirely vegan, with a choice of six fillings — red bean with salted 'yolk', lotus and black sesame, pineapple jam, jujube walnut with a chocolate truffle centre, Sichuan peanut sesame, or salty seaweed pistachio.
A clear Japanese New Year soup of dashi, chicken and toasted mochi with spinach, flower-cut carrot, shiitake and kamaboko, brightened with citrus peel and mitsuba.
Thick slices of stale baguette soaked in vanilla-sweetened milk, dipped in egg, fried until deep gold and rolled in cinnamon sugar — custardy inside, crisp at the edges, and made for Christmas Eve.
Plain sweet vanilla biscuits made from a no-chill dough that holds its shape, rolled out and cut into shapes, baked pale golden and good plain or iced.
Buttery spritz cookies flavoured with vanilla and almond extract are piped through a cookie press onto chilled baking sheets and baked briefly until set.
Buttery ball cookies with cinnamon and finely chopped toasted hazelnuts, baked until just set and rolled twice in powdered sugar while warm and again once cool.
Small, dark, pepper-spiced Christmas cookies built on molasses and honey, with cinnamon, cardamom, cloves, nutmeg and ginger, chilled, rolled into balls and snowed with confectioners' sugar while warm.
Festively spiced Dutch-style biscuits with cinnamon, ginger, cloves and cardamom, enriched with black treacle and rested overnight for depth. Crisp, aromatic Christmas biscuits, with optional royal icing.
The classic European Christmas street-corner snack, done at home in the oven — glossy chestnuts scored, roasted until their shells split and curl, and peeled warm while the centres are soft and sweet.
This old-fashioned rice pudding recipe is comfort food at its finest. Customize the easy diner-style stovetop recipe with alt-milks, spices, and flavorings.
Pavlova is a light, airy meringue topped with fruit slices and whipped cream. Legend says that it was created in honor of Russian ballerina Anna Pavlova on her visit to Australia and New Zealand for a ballet tour early in the 20th century....
Pork shoulder and belly braise in a toasted chile purée until shreddable, then get wrapped in lard-rich masa inside corn husks. The tamales steam until the masa pulls cleanly away from the husk.
Coquito is a Puerto Rican dish built around milk. It takes 15 minutes (plus chilling) in total and makes 6–8 servings. It is prepared in a straightforward, home-style way.
Puerto Rican15 min6–8 servings83 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Sorrel Drink is a Trinidadian drink centred on sorrel (roselle hibiscus), prepared in a straightforward home style. Serve it as directed in the method.
Shredded zucchini keeps these lean turkey meatballs moist as they cook gently in a simple tomato and Pecorino sauce in the slow cooker. A hands-off Italian-American main that frees up the oven on a busy holiday.
Thin zucchini ribbons are rolled around a filling of browned Italian sausage, lemon-scented ricotta and basil, then baked in a quick pomodoro sauce under Parmesan. Bright, savory little bundles that work as a holiday starter.
Hand-pinched fresh pasta filled with delicata squash and ricotta, boiled for a minute and glossed in dark brown butter with sage, lemon and a few drops of aged balsamic.
Fresh half-moon pasta wrapped around a roasted pumpkin, ricotta and pecorino filling studded with coarse almond crumbs and nutmeg. The ravioli are boiled briefly and layered with crisp sage leaves in melted butter.
Plump white mushroom caps hold a rich sausage and cream cheese filling, baked until the Parmesan tops turn golden. A warm, bite-size appetizer with plenty of savory depth from garlic, onion and parsley.
AmericanAppetizer, Side Dish20 minServes 2499 kcalGluten-freeDiabeticLow Fat / Low CholesterolRenal
Arborio rice stirred to a creamy finish with roasted butternut squash, sage and parmesan, scattered with toasted pine nuts — northern Italy's autumn risotto.
Torn sourdough is toasted, then tossed with browned spicy Italian sausage, fennel, onion and celery, and a vermouth-reduced stock. Brown-butter mushrooms and fresh thyme, sage and parsley finish it before baking to a crisp top.
Pillowy gnocchi and chunks of turkey breast are folded through a creamy, Parmesan-rich Alfredo sauce with wilted spinach, then baked under mozzarella until bubbling and golden. A one-pan comfort bake that works as a Thanksgiving main or side.
Layers of lasagne sheets with browned turkey mince, a spinach and ricotta filling, and tomato sauce under melted cheese. A lighter, protein-rich take on the baked pasta classic.