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Christmas

Cheese Mushroom and Swiss Chard Torta

Cheese, Mushroom, and Swiss Chard Torta

A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.

Cherry Turnovers

Cherry Turnovers

The puff pastry crusts of these tasty turnovers get a quick sugar glaze when they come out of the oven.

Ginger-Lemon Trifles

Ginger-Lemon Trifles

Thin ginger cookies add holiday flair to individual-size desserts. For extra color and flavor, mix in some fresh lemon zest.

Apricot-Pistachio Biscotti

Apricot-Pistachio Biscotti

Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.

Rice-Stuffed Mini Peppers

Rice-Stuffed Mini Peppers

Creamy, chewy Arborio rice holds a cheesy filling together in stuffed peppers that taste great warm or at room temperature. To make ahead, prep and stuff the peppers up to two days before the party; wrap tightly in plastic, and store in refrigerator.

Pasta Shells with Egg Beet and Arugula Salad

Pasta Shells with Egg, Beet, 
and Arugula Salad

Pasta salad meets egg salad meets finger food! Cook up a few extra shells in case some tear while draining or filling. You can cook the pasta and prepare the filling one day ahead (minus the arugula), and store in the fridge. Up to two hours before serving, stir in arugula and stuff shells.

Roasted Tomato Crostini

Roasted Tomato Crostini

If you don’t have time to assemble 
these crostini before guests arrive, 
simply mound the topping in a bowl 
set on a platter, and surround the bowl with toasted baguette slices. If you're planning ahead, you can roast the tomatoes, prepare the bean topping, and toast the bread slices up to two days in advance.

Fontina Fondue with Cauliflower Dippers

Fontina Fondue with 
Cauliflower Dippers

Everybody loves hot dips on a holiday buffet table, so this subtly flavored 
fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.

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