This cornbread gets a spicy kick from jalapeños, cheddar, and cilantro. Todd Coleman
Looking for the perfect dish to contribute to a holiday party? Pick one of these 50 recipes—ranging from classics like sweet potato casserole to colorful fall salads to show-stopping pies. All are smart, make-ahead dishes, easily transportable, and sure to please the crowd.
Sweet and Sour Red Cabbage
Red cabbage is braised in bacon drippings and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side.
Cherry-Frangelico Mincemeat Pie
Fresh and dried fruits steep in hazelnut liqueur for three days to make the filling for this holiday pie. Suet, a traditional mincemeat ingredient, adds moisture and richness, but vegetable shortening works just as well.
Roasted Onion and Chestnut Compote »
Roasted Beets with Orange and Crème Fraîche
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation. [See the recipe for Roasted Beets with Orange Crème Fraîche »
Roasted Vegetable Terrine
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.
Pear Tarte Tatin
This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.
Sweet Noodle Kugel
Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.
Kale and Sweet Potato Gratin
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Creamed Onion Gratin
Sweet, translucent roasted onions marry beautifully with the bechamel and Gorgonzola in this rich casserole.
Buttermilk Cluster
Soft, tear-away dinner rolls are as easy to make as they are delicious.
Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
Vanilla-Scented Quince and Pear Pie
This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.
Broiled Spaghetti Squash with Walnut-Miso Glaze
Chunks of Spaghetti squash reveal a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze. Prepare the squash ahead of time, and then pop them under the broiler for 3 minutes when you get to your host’s kitchen. Get the recipe for Broiled Spaghetti Squash with Walnut-Miso Glaze »
Grizzly Bear Pie
Served at Brooklyn restaurant Vinegar Hill House, grizzly bear pie is a wry twist on the usual walnut pie: its deliciously sweet filling is based on honey, and a light sprinkle of flaked sea salt lends a touch of depth. ** See the recipe for Grizzly Bear Pie »**
Honey and Herb Biscuits
These fluffy biscuits are honey-sweetened with an herbal fragrance from rosemary and thyme.
Maple Sugar Pie
When making maple sugar pie, fold any extra dough over the side of the pan for an extra-thick crust. Serve a warm slice with a heaping of whipped cream. ** See the recipe for Maple Sugar Pie »**
