Favorite Holiday Recipes
Prompted by a question from our friends at the tablet reader app Pulse, we’ve gathered Saveur staff members’ favorite holiday recipes, from eat-with-everything condiments like red onion jam to full on Christmas Goose preparations.
Flourless Peanut Butter Cookies
I'm not much of a baker, so I usually leave the holiday dessert-making to others. But when I first tried the recipe for these flourless peanut butter cookies, I knew I had struck gold: Made using an entire jar of peanut butter and no flour, they are a cinch to make and appeal to pretty much everyone. —Anique Halliday, Senior Web Producer
**Get the recipe for Flourless Peanut Butter Cookies »
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Christmas Goose With Stuffing
Everyone has to have their goose cooked at least once in their lives. Take three days off, gather one or two kitchen-smart cooking partners, and get Zen about it. It will be a delicious milestone in your culinary life. —Betsy Andrews, Executive Editor
Get the recipe for Christmas Goose with Stuffing »
Red Onion Jam
This simple, sweet-tart, and rich red onion jam, made by cooking red onions in butter, sugar, vinegar, and Chambord for nearly an hour, is absolutely amazing. This recipe pairs it with grilled chicken (delicious!) but it's also great with roasted pork, and it's fantastic with cheese and charcuterie: I tend to make a big batch of the stuff so I have plenty to get through the holidays. —Karen Shimizu, Senior Editor
Get the recipe for Red Onion Jam »
Fennel Baked in Cream
It's not strictly a holiday dish, but the richness of finocchio al forno (fennel baked in cream) makes for a perfectly celebratory side dish. —Helen Rosner, Senior Web Editor
Get the recipe for Fennel Baked in Cream »
Rainbow Cookies
When I was living in San Francisco, there was nary a rainbow cookie to be found, so I resorted to baking, something I never do. This recipe made the California holiday season seem a little bit more like home. —Sophie Brickman, Associate Editor
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Nutella Buns
We always have a big brunch after everyone opens their presents on Christmas morning. My mom makes a French toast casserole the night before, my dad is in charge of bacon and eggs, and my sister and I contribute odds and ends. This year I''ll be making these indulgent morning buns, because who can resist a cinnamon roll enriched with melty, messy Nutella? —Cory Baldwin, Assistant Web Editor
Get the recipe for Nutella Buns »
Escarole Soup
Our Italian Christmas issue from December 2011 remains one of my favorites. And the recipe I love most is one based on former executive editor Dana Bowen's grandfather's recipe for escarole soup. Comforting and complex, it's a traditional Italian soup that everyone, Italian or not, should embrace as their own. —Keith Pandolfi, Senior Editor
Get the recipe for Escarole Soup »
Roast Lamb with Apple and Fennel
My family always cooks up some kind of grand lamb roast for Christmas Eve dinner. This year I'll be roasting a leg of lamb glazed with red currant jelly and pomegranate molasses alongside whole apples and fennel, served scattered with fresh mint leaves. —Anna Stockwell, Assistant Web Editor
Get the recipe for Roast Lamb with Apple and Fennel »
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