Christmas Recipes

Jump to:

Recipes
Features
Equipment

Sort:

The Best Crispy Roast Potatoes Ever

These are the crispiest, most flavorful roast potatoes you'll ever make.

All-Belly Porchetta

This all-belly porchetta is as rich and crisp as it comes.

Epic New York Cheesecake From BraveTart

A modern approach to one of America's most iconic desserts.

Slow-Roasted Beef Tenderloin

The best cooking method for the most tender cut of meat around.

Perfect Prime Rib

Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.

The Best Mashed Sweet Potatoes

No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.

Ultra-Fluffy Mashed Potatoes

We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.

Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard

Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.

Sous Vide Rack of Lamb

Sous vide cooking yields perfect rack of lamb, every time.

Sous Vide Lobster

Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.

Perfect Royal Icing

Improve royal icing with a few simple tweaks.

Hasselback Potato Gratin

The ultimate creamy-in-the-middle, crispy-on-top casserole.

Perfect Prime Rib With Red Wine Jus

Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.

Sous Vide City Ham With Balsamic Brown Sugar Glaze

Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.

Tri-Tip Beef Roast With Shallot Jus

Because we can't always afford prime rib.

Brown Butter Shortbread Cookies

A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.

Duck à l'Orange

The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.