Tis’ the Season for Good Food

Whether you’re joining friends for appetizers and hot toddies or gathering with extended family for a festive Christmas dinner, great food and drink bring the season to life. Over the years I’ve collected a personal archive of holiday recipes—dishes that have become staples at celebrations. Below are some favorites that work well for entertaining, weeknight feasts, or a special holiday spread.

Starters, Soups & Sides:

Prosciutto & Fontina Gougères — light, cheesy pastries that make an elegant bite for cocktail hour.

Scallop & Oyster Pan Roast — a rich, briny stew that’s warm and comforting when the weather turns cold.

Andouille, Crab & Oyster Gumbo — a hearty, spiced bowl that brings coastal flavors to the table.

Endive Gratin — slightly bitter endive baked with a creamy topping for a balanced side.

Root Vegetable Pan Roast with Brown Butter Sauce — caramelized root vegetables finished in nutty brown butter for depth and warmth.

The Main Event:

Poached Salmon with Hollandaise — a silky, elegant main that’s surprisingly simple to prepare and always impressive.

Pan-Roasted Cornish Hens with Calvados & Apples — individual birds roasted with apples and a splash of calvados for a subtly sweet, autumnal note.

Tarragon-Crusted Lamb with Goat Cheese Fondue — herb-crusted lamb served with a creamy, tangy cheese fondue for richness and contrast.

Squash Gnocchi with Brown Butter & Sage — pillowy squash gnocchi tossed in browned butter and fragrant sage, perfect as a vegetarian centerpiece or a side.

Something Sweet:

Almond & Orange Cake with Poached Plum Compote — a tender, citrus-scented cake paired with warm, spiced plums.

Pecan Tart — a classic, nutty dessert that balances sweet and savory notes for a satisfying finish.

English Bittersweet Lemon Pudding — a bright, tangy lemon pudding with a subtle bittersweet edge that cleanses the palate and rounds out the meal.