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Food

50 Holiday Potluck Recipes

November 8, 2014

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.

Pecan Cheese Wafers — Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes.Ingalls Photography

Pumpkin Cheesecake Tart with Gingersnap Crust — Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.Helen Rosner

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.Ariana Lindquist

Autumn Panzanella Salad — Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to panzanella.Laura Sant

Cumin-roasted carrots and parnsips — Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.Helen Rosner

Sautéed Green Beans with Pickled Shallots — Shallots are quick-pickled and sautéed with green beans in this refreshing side.Ariana Lindquist

Mashed Yams with Lime and Honey — Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.Helen Rosner

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds — Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad.Ariana Lindquist

Pecan Cream Cake — Packed with coconut and pecans and covered in cream cheese frosting, this cake is a specialty of Georgia home cook Cile Ellis.Landon Nordeman

Sautéed Brussels Sprouts — This simple, satisfying side rounds out any Thanksgiving dinner.Helen Rosner

Cherry-Frangelico Mincemeat — 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.Andrew Ingalls

Roasted Onion and Chestnut Compote — For this compote, roasted onions, bacon, and chestnuts are simmered in cream with cognac.Ariana Lindquist

Border Grill Sugar Cookies — Potato chips give this treat from Mary Sue Milliken's Border Grill restaurant unexpected salt and crunch.Helen Rosner

Chocolate Ginger Chess Pie — A decadent mix of chocolates and ginger ups the ante on a classic Southern pie.Andrew Ingalls

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 »Vanessa Rees

Salted Caramel Apple Pie — A deep-dish pie is packed with both sweet and tart apples to balance the rich, salted caramel sauce. Get the recipe for Salted Caramel Apple Pie »Andrew Ingalls

Roasted Vegetable Terrine — Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.Helen Rosner

Cheddar Cheese Biscuit — When making these buttery little biscuits, opt for a true American cheese—fourth-generation Wisconsin cheese maker Sid Cook, of Carr Valley Cheese, advised us to use a 3-year-old extra-sharp cheddar.Vanessa Rees

Brown Butter Walnut Pie with Sour Whipped Cream — Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert.Andrew Ingalls

Pear Tarte Tatin — This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.Vanessa Rees

Spinach Madeleine — A sauce of unabashedly flavorful ingredients—including evaporated milk and, yes, Velveeta cheese—makes for a spectacularly rich take on creamed spinach.Vanessa Rees

Van Valkenberg Hot Slaw — Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions.Vanessa Rees

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.Ariana Lindquist

Pear and Ginger Pie — Fresh ginger gives the filling of this pear pie a warming kick of spice, balanced by the buttery crumble of sweet streusel.Ariana Lindquist

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.Maxime Iattoni

Piquant Corn Bread — Jalapeños and cilantro punch up classic cornbread.Todd Coleman

Coconut Lime Custard Pie — This cream-topped pie is filled with a thick coconut milk custard that perfectly complements the zip of fresh lime juice and grated zest. Get the recipe for Coconut Lime Custard Pie »Andrew Ingalls

Green Beans with Lemons and Capers — Inspired by the briny flavors of veal piccata, this elegant side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil.Maxime Iattoni

Sweet Potato Casserole Pecan Crumble — This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »Todd Coleman

Sweet Potato Casserole with Bourbon and Pineapple — A variation of traditional sweet potato casserole gets its depth of flavor from bourbon and pineapple.Anna Stockwell

Pumpkin Spice Cake with Mascarpone — This batter also makes delicious muffins, perfect for a day-after-Thanksgiving brunch.Anna Stockwell

Sweet, translucent roasted onions marry beautifully with the bechamel and Gorgonzola in this rich casserole.Todd Coleman

Buttermilk Cluster — Soft, tear-away dinner rolls are as easy to make as they are delicious.André Baranowski

Salata Adas (Garlicky Lentil Salad) — This light, Lebanese lentil salad is flavored with lemon juice, cumin, allspice, and parsley.Todd Coleman

Fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.Todd Coleman

Raw Kale Salad with Lemon, Pecorino, and Currants — In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.Helen Rosner

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.Maxime Iattoni

This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.Todd Coleman

Winter Salad with Buttermilk Dressing — Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad.André Baranowski

A jolt of heat from fresh ginger is balanced by sweetened soy sauce and nutty sesame seeds in this Japanese-style string bean dish. See the recipe for Green Beans with Sesame Sauce »Todd Coleman

Red wine adds depth of flavor and gives the tart its rich, burgundy color. See the recipe for Torta di Sant'Antonio »Todd Coleman

A double-crusted apple pie will hold up perfectly to a scoop (or two) of melty vanilla ice cream. See the recipe for Apple Pie »James Oseland

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.Helen Rosner

This sweet-tart winter salad is a simple way to add elegance to a Thanksgiving dinner. ** See the recipe for Roasted Butternut Squash Salad with Cranberries and Candied Pecans »**Anna Stockwell

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. ** See the recipe for Broiled Spaghetti Squash with Walnut-Miso Glaze »**Maxime Iattoni

Provençal Bread with Olives and Herbs (Fougasse) — Uniquely shaped yeast breads are sold as a market specialty in the south of France.Todd Coleman

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 »**Anna Stockwell

Potato and Rutabaga Gratin — Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin.Todd Coleman

These fluffy biscuits are honey-sweetened with an herbal fragrance from rosemary and thyme.Todd Coleman

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 »**Landon Nordeman

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