Christmas Recipes

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Easy Roasted Mushrooms

Easy roasted mushrooms with olive oil and herbs.

Ultra-Crispy Roast Potatoes

Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.

Fresh and Creamy Lime Pie

Meet the secret love child of Key lime pie and lemon meringue.

Chewy Brown Sugar Cookies

Warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.

The Food Lab's Buttermilk Biscuits

Tender biscuits with tons of extra-flaky layers.

Moist and Tender Brown Butter Cornbread

This cornbread has a moist, tender crumb and intense corn flavor.

Fluffy and Nutty Almond Layer Cake

The secret is a one-two punch of almond flour and almond extract.

Cheese-Free Sweet Potato "Quesadillas"

Sweet potatoes star in these crisp-tender vegan quesadillas.

Salmon Rillettes With Chives and Shallots

An elegant hors d'oeuvre that you can whip up in no time.

Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère

Cheesy, gooey, crisp-crusted, and satisfying.

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.

Light and Tender Cream Biscuits

Light and tender biscuits with a rich, milky flavor.

Classic Vanilla Butter Cake

A simple three-egg layer cake with vanilla buttercream frosting.

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.

Homemade Star Crunch

No-bake cookies made from gooey caramel, creamy milk chocolate, and crunchy rice.

Pork Belly Buns With Pork Braise Mayo and Quick-Pickled Cucumbers

Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.

Brown Butter Carrot Cake From "BraveTart"

Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.

Hasselback Potato Gratin

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

Make-Ahead Chickpea Salad With Cumin and Celery

This simple salad gets better as it sits.

Sous Vide Turkey Breast With Crispy Skin

All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.

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 Rack of Lamb

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

French 75

The combination of gin, lemon juice, and Champagne brings out the best in each.

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Cakes

A No-Fuss Chocolate Yule Log That’s Easy to Roll

How to make a no-crack chocolate roulade, perfect for your holiday Yule log.

Baking

Calm, Cool, Collected: The Only Way to Jelly Roll

The easiest and most effective method for ensuring a jelly roll won't crack or tear.

Baking

How to Make the Best Holiday Cookie Assortment

How to mix and match cookie styles for the best holiday assortment.

Clams, Mussels, and Oysters

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

Cooking Techniques

A Crash Course in Mastering Pie Dough

Everything you need to know when making a pie dough from scratch.

Stovetop

How to Cook a Turkey in Parts

Cut it up, then choose your recipe.

Baking

A Royal-Icing Tutorial: Decorate Christmas Cookies Like a Boss

Forget the North Pole—the magic of Santa's workshop is right in your kitchen.

Cooking Techniques

Cocktails 101: How to Shake a Cocktail

Are you shaking yours right?

Cooking Techniques

The Food Lab's Complete Guide to Sous Vide Rack of Lamb

Everything you need to know to make sous vide rack of lamb.

Cooking Techniques

Cookie Science: How Do Eggs Affect My Cookies?

What are those eggs doing in your cookie dough?

Cookie Science: The Real Differences Between Brown and White Sugars

Different sugars do very different things in cookie doughs.

How Does Baking Powder Affect My Cookies?

Answers to all your baking powder questions.

Ingredient Guides

How Does Baking Powder Affect My Cookies?

Answers to all your baking powder questions.

Cookie Science: How Baking Soda Works

The mysteries of baking soda explained.

Cooking Techniques

Cookie Science: Why Cream Butter and Sugar?

The science behind creaming butter and sugar.

Beef

How to Trim a Whole Beef Tenderloin for Roasting

The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.

Ham

The Food Lab's Definitive Guide to Buying and Cooking Hams

Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.

Knife Skills

The Serious Eats Guide to Carving Turkey

For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.