Unconventional and Enticing Holiday Menus
In the spirit of making lemonade out of lemons: Consider breaking with some traditions when it comes to holiday menus this year. Smaller gatherings and unconventional celebrations call for kitchen creativity—and you can embrace it by making whatever you want. Intimate seafood feast for two? Absolutely. Skipping the roast and going all in on sides? Sure, why not. Sitting down to a party-worthy spread of apps, hold the party? Thought you’d never ask.
SEAFOOD FEAST
Cooking seafood for a crowd can be intimidating—good-quality fish tends to be expensive and cook times are often unforgiving. If you’ve got a small gathering, however, seafood can be a great option, even if you’re new to it. Take advantage of your low-key holiday and try one of these stellar celebratory dishes.
Cioppino
Cioppino is a classic San Francisco fish stew made with tomatoes, fennel, oregano, white wine, and a mix of seafood commonly found in the Pacific Ocean, such as Dungeness crab, mussels, halibut, shrimp, and clams. We simplified with just halibut, clams, and shrimp in this version, but use whatever mix you like. We think it makes the perfect winter one-pot meal.
Lobster Potpie
Everybody needs a little indulgence once in a while, and this one is totally worth it. You can freeze these (unbaked) and have them ready and waiting for a cozy night.
Whole Roasted Branzino with Castelvetrano Olive Relish
Cooking a whole fish looks hard. It’s not. The key is preheating the sheet pan and roasting it fast and hot.
Miso Clams
A seven-ingredient dish that’s easy enough for a weeknight dinner at home but impressive enough for a special occasion. Since the miso is salty, be sure you use the smallest, sweetest clams you can find and clean them really well.
Shrimp Scampi
This delicious scampi is a favorite speedy dinner. Be sure to serve it with crusty bread to soak up all of the flavorful sauce.
Slow-Roasted Mustardy Salmon
Here is a foolproof recipe: The tray of water ensures that the salmon stays tender and won’t dry out. This method could be used with any marinade you like, though we’re partial to the herb-and-mustard blend.
HORS D’OEUVRES ONLY
If you’re sad to be missing the holiday party circuit—and all the dips, charcuterie, and canapés it promises—know that you’re not alone. In the meantime, might we suggest serving only appetizers? This micro-party menu is super fun, can be largely made ahead, and feels festive.
Crab Salad in Endive
Crab is pricey, but a little goes a long way here, and the endive leaves look so elegant. Put together the crab salad in the morning, so all you have to do is plate and garnish before serving.
Beet-Pickled Deviled Eggs
A bright, pickled take on a party staple. The beet gives color, while the acidic vinegar brings a tangy bite.
Smoked Trout Butter
This smoky, salty, briny condiment can be spread onto sourdough baguette, swiped onto a cracker with hot peppers, or schmeared onto a bagel with red onion and capers.
Bulgogi Chicken Lettuce Cups
Bulgogi is a famous (and seriously delicious) Korean marinade made with soy, ginger, garlic, and usually brown sugar. Here we seasoned mini chicken meatballs with all of those flavors and served them in bite-size lettuce cups for a spin on Korean BBQ.
Parmesan and Thyme Cheese Straws
Homemade cheese straws may sound like more trouble than they’re worth, but these come together quickly and easily and the taste beats any store-bought version.
ALL THINGS À LA CART
Here’s a big tradition you might enjoy breaking: main dishes. Why fuss over a big roast when everyone loves the sides? Our favorites hold their own without a typical protein at the center of your table.
Whole Roasted Cauliflower with Hazelnut and Sherry Beurre Noisette
Rich and nutty from brown butter and toasted hazelnuts yet bright with sherry and sherry vinegar, this is a very welcome dish at any feast.
Escarole and White Beans
Bitter greens, like escarole, balance out the richness of cannellini beans and the salty, umami-rich anchovies.
Roasted Carrots with Miso, Honey, and Walnuts
The combination of sweet, sticky honey and toasted walnuts conjures up memories of the takeout classic honey-walnut shrimp. But this carrot-inspired rendition is a lot less treacly and a lot more umami-packed, thanks to the miso. The fresh garlic and scallions add a pungent bite, which keeps this whole situation balanced.
Shaved Brussels Sprouts, Pine Nuts, and Green Olives
Our new preferred way to serve a classic holiday vegetable: this simple shaved Brussels sprout salad, which is full of flavor. Prep all the elements in advance so that all you have to do is toss and season before serving.
Blood Orange and Roasted Beets with Yogurt, Tarragon, and Hazelnuts
Bright citrus, tangy yogurt, and sweet, earthy beets make a light yet complex side that complements many different menus.
Delicata Squash and Frisée Salad with Dates and Pepitas
This recipe is a great compromise for salad lovers and haters alike. It has a piquant sherry-mustard dressing and bitter frisée, but it’s balanced by rich roasted squash, sweet chewy dates, and nutty pepitas.
