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Holiday Feast

Holiday holiday dinner feast

Whole Roasted Cauliflower with Tahini Sauce   

Roasting an entire head of cauliflower makes for an impressive vegetarian main. It’s a real showstopper, so present it at the table the same way you would a roast and watch everyone take notice. With a cumin-laced spice rub and nutty tahini sauce with pistachios and cilantro, you won’t believe the flavor you can get from a fully plant-based entrée.


Perfect Prime Rib with Red Wine Jus   

Jus is a tasty (and simple) sauce that’s thinner than gravy, and ours is made more flavorful with red wine and fresh herbs. To serve, slice your roast thin with a side of jus and a nice, crusty bread for dipping. This is one meal you can dress up or down depending on the occasion, and it’s a winner every time.  


Twice-Baked Baby Sweet Potatoes    

Baked not once, but twice, these tender baby potatoes are sweet and spiced on the inside and topped with feta for a salty bite. Since you mash them and put them back into their own skins, they’re easy to serve in perfect single portions.


Root Vegetable Mash with Brown Butter Crumbs                      

Get back to your roots with this silky smooth mash, made with as many different kinds of roots as you can find. They turn unmistakably decadent with the addition of garlic, sour cream, and a crunchy topping of buttery-crisp bread crumbs.


Mini Sweet Peppers with Crispy Prosciutto   

Pop it under the broiler, and prosciutto rivals bacon as the best salty crunch around. When you scatter it over a colorful plate of sweet peppers, it’s that magical combination of sweet and savory that makes everyone come back for more. Makes a great snack, side or addition to a holiday party buffet.


Glazed Brussels Sprouts with Crispy Onions   

We love you, green bean casserole, but this just may be our favorite new way to use crispy fried onions. Tender baby Brussels sprouts get uniquely sweet with a vinegar honey glaze that caramelizes during the last few minutes in the oven. Crispy onions and sesame seeds give it a crunch that’s–dare we say–delectable.


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