HOLIDAY RECIPES: An Inspiring Menu for Festive Entertaining
November 13, 2026
Welcome to our annual
Rizzoli Holiday Meal Planner
We’re back for another year of holiday celebrations, and to mark the occasion, we’re sharing a decadent menu of recipes to elevate your seasonal entertaining. Drawn from new Rizzoli releases, as well as books from our publishing partners Flammarion, Smith Street Books, and Batsford, you’ll find main courses, appetizers and sides, desserts, brunch dishes, festive cocktails, and even seasonal crafts. We thank you, as always, for your continued support.
Above: Baklava from Ibrik: The Balkan Table.
Get the recipe.
CHRISTMAS TRADITIONS
WITH INDIA HICKS
Christmas morning begins with the chaos of stockings—once opened in a tangle on our bed, now sprawled across the sitting room where limbs and paper have room to fly. A full English breakfast follows, and most years we stop in the churchyard to visit [our adopted son] Wesley’s mother. I hug Wes and remind him how loved he is.
Lunch is the grand centerpiece: a traditional English feast for about thirty people. Monumental turkey, generous stuffing, crisp potatoes, sausages wrapped in bacon, bread sauce, flaming pudding, brandy butter, mince pies—the full, glorious choir.
But the table is where the real magic happens. Pinecones for our English roots, palms for the tropics, and crackers—crowns, jokes, absurd toys—because Christmas crackers demand silliness, even under blazing sun. Each year arrives dressed in a new idea: blue-and-white bowls of oranges and fir, tartan and silver, white-on-white lace and candles, or golds and corals layered with rosemary and bay. Anything with shape, scent, and a story.
One year [my husband] David asked what I wanted for Christmas. “A tent,” I said. He imagined something practical. What arrived was a Rajasthan canvas pavilion—hand-painted borders, scalloped valances, block-printed stars—half palace, half traveler’s dream. We pitch it somewhere new each year and celebrate inside our wandering room.
Whether we’re lighting a fire in the heat, decorating a tree that arrived by boat, or feeding thirty friends beneath the palms or a tent, Christmas here remains joyful, chaotic, exhausting—and completely full of love.
—Excerpted from the new India Hicks: Entertaining, with a Side of Chaos
HOLIDAY CRAFTS
Christmas Tree Wool Socks
A Christmas tree sparkles with family keepsakes: delicate glass ornaments, paper angels, a shiny apple from a first-grade teacher, and a glowing tree topper given by parents. These handmade Christmas tree socks celebrate a lifetime of memories.
THE MAIN COURSE
Roast Turkey with Spiced Cranberry Sauce
This turkey is paired with a brilliant stuffing that will liven up any festive bird. Salty with chorizo, spicy with paprika, crunchy with pecans, and sweet with cranberries–it’s got a little bit of everything!
From Comfort Cooking
Beef Wellington
Homemade puff pastry, savory mushroom duxelles, delicate crepes, and beautifully seared beef make this Beef Wellington worth the effort. Prepare the pastry, crepes, and duxelles the day before to make this impressive centerpiece more manageable.
From The Mushroomery
Roast Rack of Lamb with a Garlic-Parsley Crust and Spring Vegetables
A golden garlic-parsley crust and rich lamb jus make this roast rack of lamb a festive centerpiece. Step-by-step instructions guide you through the preparation, with colorful vegetables rounding out the platter.
Roast Stuffed Pork with Apples Two Ways
Sage-and-apple stuffing with savory Italian sausage gives this roast pork the comforting flavors of a holiday feast. Roasted apples served alongside add a sweet-tart contrast to the rich meat.
Roast Duck with Turnips, Mushrooms, and Prunes
Give your holiday gathering a French accent with roast duck, glazed turnips, sautéed mushrooms, and cider-soaked prunes. A rich cider jus brings the sweet and savory flavors together for a memorable winter dinner.
Oven-Baked Ziti
*Vegetarian Option
A bubbling dish of baked ziti brings Italian comfort to a holiday gathering. Layers of tomato sauce and cheese, finished with a crunchy pecorino-and-breadcrumb topping, make a generous vegetarian option to share.
APPETIZERS & SIDES
Garlic Brioche
Warm garlic brioche earns a place beside any holiday roast. Brushed with garlic-parsley butter and baked until golden, this pull-apart bread invites everyone to reach for another piece.
Watercress and Potato Soup
Long gathered for food by Indigenous communities, watercress reflects the kincentric practice of caring for both the plants being harvested and the waterways that nourish them. Peppery watercress, potatoes, and leeks come together in a warming soup that makes an inviting start to a holiday meal.
From Kincentricity
Cheese Potato Pancake
Golden and crisp, this traditional potato-and-cheese pancake from northeastern Italy makes a welcoming appetizer for holiday guests. This Granny’s version combines grated potatoes, Montasio cheese, chives, and parsley—serve it warm, cut into wedges for sharing.

Roasted Asparagus and Leeks with Burnt Butter Almond Crunch
Roasted asparagus and leeks bring color to the holiday spread, finished with nutty browned butter and a toasted almond crunch. A scattering of mint adds freshness to this flavorful side.
From The Butter Cookbook
Mashed Potatoes Robuchon-Style
Inspired by legendary French chef Joël Robuchon, whose enthusiasm for butter helped make his mashed potatoes iconic, this version brings silky richness to the holiday table. Ratte potatoes—or another waxy variety—give this indulgent side its smooth texture.
From The Butter Cookbook
Deep-Fried Mushrooms
A farmers’ market favorite, these succulent mushrooms in crisp chickpea-flour batter add a little indulgence to the holiday menu. Oyster mushrooms, shiitake, or lion’s mane give this irresistible side a satisfying, meaty bite.
From The Mushroomery
Crisp Brussels Sprout Salad
Balance the richness of a holiday meal with this crisp Brussels sprouts salad, tossed in a tangy maple-mustard dressing. Dried cranberries and toasted pecans add sweetness and crunch to every bite.
From Wild Recipes
Crispy Walnut and Watercress Pesto
Valued in Indigenous food traditions, black walnuts reflect the kincentric connection between nourishment, community, and the trees that sustain them. Toasted walnuts bring rich flavor to this watercress-and-bean pesto—serve with crostini or warm bread for a holiday appetizer made for sharing.
From Kincentricity

Flavored Butter
Dress up the holiday bread basket with a handful of flavored butter recipes that blend herbs, spices, and other delicious additions into softened butter. Simple to mix and chill ahead, these spreads are ready to serve with crostini or warm bread when guests arrive.
From The Butter Cookbook
DESSERT

Parisian Chocolate Charlotte
With roots in the grand banquets of French pastry chef Antonin Carême, the chocolate charlotte brings a touch of history to holiday dessert. A border of delicate ladyfingers surrounds rich chocolate bavarois cream for an elegant finish to the celebration.
From Paris Patisserie

Claire’s Mini Cheesecakes
These individual cheesecakes pair a buttery graham cracker crust with creamy vanilla filling and a crisp brûlée topping. Bake and chill them ahead, then caramelize the sugar before serving for a little sparkle on the holiday dessert tray.
From India Hicks: Entertaining, with a Side of Chaos
Honeyed Butternut Squash Pie with Pine Nuts
For a fresh take on holiday pie, this Mediterranean-inspired dessert pairs a bright, citrus-spiked filling with a crunchy hazelnut crust. Creamy and gently sweetened with honey, it offers a lighter alternative to traditional pumpkin pie.
From Baking with Ancient Grains
Choux Buns Filled with Chantilly Cream
Golden choux buns filled with vanilla-scented Chantilly cream offer a delicate treat after a generous holiday meal. A dusting of powdered sugar gives these French cream puffs a snowy finish.
From Paris Patisserie
Apple Cider Tart with Caramelized Nuts
This stunning fall tart is festive and homey all at once. It is topped with apples, infused with lemony cider, and crowned with deeply caramelized seeds and nuts. Light yet refined, it’s a perfect dessert for the indulgent holiday season.
DRINKS & COCKTAILS
Creating an Elegant Bar with India Hicks
Start with the flow. Position the table where people naturally gather, with space to circulate so no one feels trapped behind a drinks queue.
Edit the choices. Fewer, well-chosen spirits, wines, and non-alcoholic options feel more confident than an overwhelming spread.
Ice is everything. Provide more than you think necessary, in at least two vessels—one for serving, one for refilling—so it never runs dry.
Glassware matters. Match glasses loosely to drinks, but don’t overthink it; uniformity is calmer than excess variety.
Garnishes add theater. Citrus slices, herbs, or olives elevate even the simplest drink.
Include the non-drinkers. Beautiful jugs of water, soda, or something infused make everyone feel considered.
Think in layers. Use trays, crates, or stacked books to give height and visual interest.
Keep tools handy. Openers, napkins, and a cloth nearby prevent quiet panic.
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Eggnog LiqueurRich with eggs, milk, and real vanilla, this Italian eggnog-style liqueur makes a sweet toast to the Christmas season. Serve it in small glasses after dinner or pour a little over ice cream for an easy holiday dessert. From Pasta Grannies |
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Cosmo…notCranberry juice, lime, and orange marmalade give this nonalcoholic take on the Cosmopolitan a bright, sweet-tart flavor. Finished with soda water and a lime twist, it’s a sparkling option for guests skipping alcohol this holiday season. |
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French 75Raise a glass to the season with a French 75, combining gin, fresh lemon juice, and Champagne in an elegant, bubbly cocktail. Serve it at holiday parties or save a toast for midnight on New Year’s Eve. |
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Twelfth Night CiderWelcome guests in from the cold with this nonalcoholic cider, simmered with maple syrup, vanilla, and warming spices. Made for a crowd, it’s a cozy way to keep everyone’s cup filled throughout the holiday gathering. |
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Gold RushBourbon, fresh lemon juice, and rich honey syrup strike a sweet-tart balance in this three-ingredient cocktail. Served over a large ice cube, the Gold Rush is a simple, polished choice for holiday cocktail hour. |
BRUNCH
Apple Tart
Adapted by the author’s grandmother from a recipe in the German magazine Burda, this open-faced apple tart brings a family favorite to the holiday brunch table. Its versatile base also welcomes seasonal fruit arranged with a little creative flair.
From With Tea

Leek and Bacon Quiche with Mustard
Tender leeks, savory bacon, and a layer of whole grain mustard give this creamy quiche plenty of character. Finished with Parmesan, it’s a satisfying addition to a leisurely holiday brunch, with the option of a store-bought crust to simplify preparation.
Cured Salmon with Egg & Avocado On A Bagel
Give the classic brunch bagel a holiday upgrade with ginger-cured salmon, scrambled eggs, and avocado brightened with lime. Start the salmon a day ahead, then layer everything onto toasted bagels and finish with fresh dill and chives.
Spinach and Feta Börek
Buttery, crisp layers of phyllo surround spinach, tangy feta, and aromatic onions in this savory börek. Slice it for holiday brunch, using homemade pastry or the recipe’s store-bought option to suit your schedule.
Iced Matcha / Hot Matcha Latte
Vibrant green matcha brings a gently earthy flavor to creamy lattes and a colorful change of pace to holiday brunch. These hot and iced recipes offer two simple ways to enjoy it with your choice of milk.






