December is a time for celebration, whether you’re gathering friends and family for Christmas, Hannukah, or Kwanzaa, or simply love to bask in the glow of the season. Our test kitchen and contributors have cooked and baked up plenty of new recipes that are worthy of your holiday table or cookie swap, like a show-stopping rack of lamb and superlative chocolate chip cookies from baking pro Zoë François. Our final gift to you: easy pasta dishes that will make any old weeknight feel like a celebration.
Brown Butter-Pecan Cinnamon Rolls
Eva Kolenko
Toasty brown butter enriches both the cinnamon filling and icing for these decadent cinnamon rolls from F&W food editor Paige Grandjean.
Cacio e Pepe Duchess Potatoes
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Pecorino and fresh black pepper elevate these classic French potatoes — made with mashed potatoes, egg yolks, and butter — into something truly extraordinary.
Julia Child’s Bûche de Noël
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Julia Child’s take on the iconic French yule log — made with moist orange sponge cake, a ganache-like frosting, and whimsical meringue mushrooms — is as show-stopping as it is timeless.
Spice-Crusted Rack of Lamb
Eva Kolenko
Coarsely crushed spices including cinnamon and black pepper give these Frenched lamb chops a crunchy and flavorful crust, making them holiday centerpiece-worthy.
Zoë’s Perfect Chocolate Chip Cookies
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Alexandria Juhl
Crisp on the outside and chewy in the center, these oversized chocolate chip cookies from pro baker Zoë François are packed with chunks of bittersweet chocolate and balanced with flaky salt.
Coquito Cheesecake
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Coquito, the creamy coconut rum punch from Puerto Rico, is the flavor inspiration of this impressive holiday cheesecake from 2022 F&W Best New Chef Paola Velez.
Oysters Rockefeller
Chris Simpson / Food Styling by Julian Hensarling / Prop styling by Thom Driver
For this classic and crowd-pleasing appetizer, legendary chef Emeril Lagasse tops shucked oysters with a spinach-herb sauce and buttery crushed crackers, then bakes them until browned.
Lussekatter (St. Lucia’s Day Saffron Buns)
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
These pillowy, citrus-scented saffron buns from baker Nichole Accetola are traditionally served for St. Lucia Day, a Nordic holiday that’s celebrated with candlelit processions and cozy vibes.
French Onion Mac and Cheese
Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS
Onions caramelized with butter, sherry, and beef bouillon paste are a sweet foil to sharp white cheddar for this soup-inspired mac and cheese. Sourdough croutons add crunch and a distinctly French onion flavor.
Roast Capon
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
A roast bird that’s especially juicy and tender, capon doesn’t need much to shine: This capon recipe from 1990 F&W Best New Chef Tom Valenti calls for seasoning it simply with salt, pepper, thyme, and rosemary.
Potato-Gruyère Tart
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
Perfect as a party appetizer or vegetarian main, this buttery tart tops store-bought puff pastry with sliced Yukon Gold potatoes, caramelized onions, and a savory cream sauce enriched with Dijon and Gruyère cheese.
Miso-Pumpkin Tart
Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
White miso paste and brown sugar give a butterscotch-like depth to this custardy pumpkin tart from chef Luke Joseph of Current Charcoal Grill in Birmingham, Alabama.
Mushroom Ravioli with Sage Brown Butter
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Homemade ravioli are filled with fresh and dried mushrooms, creamy ricotta, and lemon zest, then coated in a rich brown butter sage sauce for this stunning dish.
Pasteles
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Made with a savory dough, two types of plantains, and shredded meat from boneless, skinless chicken thighs, these pasteles are a cherished Nochebuena (Christmas Eve) tradition for chef JJ Johnson and his family.
Gochujang Pumpkin alla Vodka
Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen
Canned pumpkin and spicy Korean gochujang join forces with a classic rigatoni alla vodka for this easy yet impressive dinner.
Pecan Upside Down Cake
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Can’t choose between cake and pie? A gooey pecan topping crowns this spiced cake for a best-of-both-worlds holiday dessert.
Maple and Orange Glazed Sweet Potatoes
greg dupree / food styling by chelsea zimmer / prop styling by priscilla montiel
Roasted sweet potato wedges are brushed with a cinnamon and clove-spiced syrup for this special side dish from chef Gregory Gourdet.
Crispy Hash Browns with Crème Fraîche
Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Baked and grated russet potatoes are fried to golden brown perfection, then blanketed in crème fraîche and topped with briny fish roe for this over-the-top appetizer from San Diego chef Charlotte Sandoval.
Toffee with Sliced Almonds
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
This almond-and-chocolate-topped toffee, made with maple syrup and cornstarch instead of the traditional corn syrup, is perfect for gifting. Flaky salt sprinkled on top helps to balance out the sweetness.
Gnocchi alla Sorrentina
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Refrigerated gnocchi are coated in a cheesy and garlicky tomato sauce for this baked skillet dish that’s easy to pull off on a weeknight.