Festive Holiday Recipes from Renowned Celebrity Chefs & Cookbook Authors

The holiday season calls for dishes that feel both celebratory and comforting. To inspire you to elevate your home entertaining skills while impressing your guests, this curated holiday recipe roundup features standout dishes and drinks from some of today’s most respected celebrity chefs, culinary experts, and cookbook authors.

Whether you’re planning Christmas dinner, a holiday party, or a cheery winter get-together, these thoughtfully crafted recipes offer inspiration for cooking with intention, warmth, and seasonal flair. From elegant entrées, decadent desserts, and festive cocktails, to classic European and American traditions, discover tantalizing holiday recipes that will surely delight your guests.

Appetizers

Ribeye Candy Canes by Erica Blaire Roby

Erica Blaire Roby is an award-winning pitmaster and the Season 2 winner of Food Network’s BBQ Brawl, earning the title “Master of ’Cue.” She has competed at the Memphis in May World Championship BBQ Cooking Contest and starred in Food Network’s BBQ USA. Roby is also the creator of The Pit Stop with Blue Smoke Blaire and the founder of Blue Smoke Blaire’s Barbecue Academy.

Chef Erica says, “These ribeye candy canes are a festive, mouthwatering appetizer that pairs tender, thinly sliced ribeye steak with irresistible puff pastry.”

Ingredients:

• 1 sheet of pie dough or puff pastry
• ½ lb thinly sliced ribeye steak
• 1 tbsp olive oil or butter
• 1 clove garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional but delicious)
• Salt and cracked black pepper to taste
• 1 egg, beaten (for brushing)
• Fresh parsley, chopped

Directions:

1. 1. Preheat the grill: Set your pellet or gas grill to 400°F with indirect heat (or medium-high heat on one side, low on the other).
2. Prepare the ribeye filling: In a cast-iron skillet on the grill or stovetop, heat olive oil or butter. Add garlic, ribeye, and Worcestershire. Cook just until seared — about 1–2 minutes—season with salt, pepper, and Dijon.
3. Assemble candy canes: Roll out the pie dough and cut into 1-inch strips. Wrap a strip of ribeye around each pie strip. Fold and pinch the edges to seal. Bend into candy cane shapes. Brush with egg wash.
4. Grill: Place candy canes on a perforated grill tray or pizza stone over indirect heat. Close the lid and cook for 15–18 minutes, turning halfway through if needed, until golden brown and flaky. Optional: finish directly over the flame for 30 seconds for light grill marks.
5. Serve: Garnish with parsley and sea salt. Serve warm with a wasabi cream dip or smoky aioli.

Pizza-Spiced Nuts by Wylie Dufresne

Chef Wylie Dufresne is a pioneering American chef best known for his groundbreaking work in modernist cuisine. He earned a Michelin star and a James Beard Award for his influential restaurant wd~50 and was later inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. His work has been widely featured in media and pop culture, cementing his legacy as a culinary innovator.

Ingredients:

• 3 cups mixed raw nuts (almonds, cashews, pistachios, pecans, etc.)
• 3 tablespoons pizza powder (we make our own, but Trader Joe’s has a great one)
• 1½ tablespoons sugar
• 2 teaspoons kosher salt
• 1 egg white

Directions:
Preheat the oven to 275°F.

1. Mix the pizza powder, sugar, and salt in a small mixing bowl.
2. In a separate bowl, beat the egg white until nice and frothy.
3. Whisk the pizza powder into the egg white.
4. Fold the nuts into the mixture and mix well, ensuring the nuts are evenly coated.
5. Spread the nuts onto a baking sheet lined with parchment.
6. Bake at 275°F for 30-45 minutes until lightly browned, stirring occasionally.
7. Allow nuts to cool.
8. While the nuts are cooling, mix up a few perfect Manhattans and enjoy!

Main Dishes & Entrées

Roasted Lamb Loin by Chef Vincent Sanchez

Chef Vincent Sanchez is the Estate Chef at St. Supéry Estate Vineyards &Winery in Napa Valley. He previously cooked in Michelin-starred kitchens, including Acquerello and Ad Hoc, and his cuisine emphasizes estate-grown produce and wine-driven pairings. His work reflects Italian and California culinary traditions.

Ingredients:

Fennel Rub:

• 1 Tbsp sea salt
• 1½ tsp fennel seed
• 1½ tsp fennel pollen
• ¼ tsp mustard seed
• ½ tsp black pepper

Lamb Loin:

1. One 1½ lb. bone-in lamb loin, backstrap removed
2. 2 Tbsp neutral cooking oil

Directions:

1. Preheat oven to 250°F. Add fennel seed, mustard seed, and black pepper to a small roasting pan and place in the oven until fragrant, about 5 to 10 minutes, and then let cool. Toasting at a lower temperature ensures spices develop a deeper flavor.
2. Add toasted spices to a spice grinder and process them into powder. Add salt and fennel pollen and mix thoroughly.

Lamb Loin:

1. Rub lamb loin with a neutral oil, cover thoroughly in spice mix, and let sit at least 2 hours. For best results, let it marinate overnight.
2. Preheat oven to 300°F.
3. Place the lamb loin on a roasting tray with a wire rack and roast until the lamb reaches an internal temperature of 116°F, around 15 to 20 minutes. Let rest for 7 to 10 minutes. The lamb will continue cooking to just over 130°F.
4. Remove the lamb loin from the bone by running a knife down the bone, while angling the blade toward the bone along the entire length of the loin. Once at the bottom of the bone, carefully turn your knife horizontally toward the bone.
5. Serve with Rancho Gordo white beans, buttered peas, and roasted carrots. Pair with St. Supéry Rutherford Estate Vineyard Cabernet Sauvignon and Napa Valley Estate Elu.

Spicy Lemon Pepper Shrimp Scampi by Renee Guilbault

Chef Renee Guilbault is a food industry leader with decades of experience across global hospitality brands, including Pret A Manger, Bon Appétit Management Company at Google, and Compass Group. She is the author of A Taste of Opportunity and the CEO of The Open Food Company (leading the team responsible for launching Harry’s Famous Sauce brand, which is focused on sustainable, open-source food systems). She also stars alongside her uncle, actor Harry Hamlin, on AMC+’s In the Kitchen with Harry Hamlin.

Ingredients:

• ½ Stick of Salted Butter
• 2 tbsp E.V.Olive Oil
• 1 Pint Multicolor Cherry Tomatoes or Grape Tomatoes
• 6 cloves of Garlic, thinly sliced
• 2 Large Shallots, thinly sliced
• 1 lb Shrimp, 26-30 pieces
• 1 tsp Dill Weed
• 1 tsp Flaky Sea Salt
• ½ tsp Garlic Powder
• ½ tsp Red Pepper Flakes
• ½ cup Water
• 1 tbsp White Wine Vinegar
• ½ Jar of Harry’s Famous Lemon Pepper Dill Sauce
• Juice of a Lemon (~1 tbsp)
• 8 oz Angel Hair Pasta
• ½ cup Freshly Grated Parmesan
• 1 tbsp Fresh Parsley, finely chopped
• 2-3 Sprigs Fresh Basil, leaves only, torn or finely sliced
• Flaky Sea Salt & Freshly Ground Black Pepper to taste

Directions:

1. Start a medium sauce pot with about 8 cups of water over high heat. Cover the pot and bring it to a boil. Once boiling, reduce the heat to low to keep it simmering.
2. Add the butter and olive oil to a preheated skillet over medium-high heat. Heat until the butter has melted and is starting to foam.
3. Carefully add the tomatoes and sauté them until blistered, about 3-4 minutes.
4. Gently toss in the garlic and shallots. Sauté the mix until the shallots and garlic have softened, about 3-4 minutes.
5. Add the shrimp, dill weed, flaky sea salt, garlic powder, and red pepper flakes to the skillet. Stir until well mixed and cook for 3 minutes until the shrimp begin to curl and go pink.
6. Deglaze the pan with the white wine vinegar and water. Pour in the Lemon Pepper Dill Sauce and lemon juice, and reduce the heat to low while you prepare the pasta.
7. Season the water in the sauce pot until it tastes like the sea. Add the angel hair pasta to the boiling water and let it cook for about 2 minutes, or until just under al dente. Reserve 1 cup of the pasta water, then drain.
8. Add the pasta and a touch of the pasta water to the skillet with the Lemon Pepper Shrimp & Sauce mix. Gently stir to bring them together. Increase the heat to medium-high and heat until simmering. Simmer the mix for 1-2 minutes until the pasta is al dente. Season to taste with flaky sea salt and freshly ground black pepper.
9. Sprinkle the freshly grated parmesan over the pasta and follow it up with the chopped parsley and basil. Serve immediately right out of the pan. Enjoy!

Spicy Vodka Shells by Chef Matt Eckfeld

Chef Matt Eckfeld is a seasoned culinary leader with experience at acclaimed restaurants, including Carbone, Next Chicago, and Major Food Group concepts worldwide. A graduate of Le Cordon Bleu Chicago, he has helped open restaurants in New York, Las Vegas, Hong Kong, and Boston. He is preparing to open his own Italian-American restaurant, Dimmi Dimmi, in Chicago.

Ingredients:

Pasta:

• 1 box Jumbo Pasta Shells

Ricotta Filling:

• 2 cups of cow’s milk ricotta
• 5 egg yolks
• 1 cup mascarpone cheese
• 1 cup stracchino cheese
• ½ cup fresh mozzarella, shredded
• ¼ cup parmesan cheese, grated
• Salt, to taste
• Pepper, to taste

Vodka Sauce:

• 1 quart heavy cream
• 1 quart tomato sauce
• ¼ cup Calabrian chili paste
• ½ cup onion soubise (or finely cooked onion purée)

Topping:

• 2 oz fresh mozzarella, torn
• 1 oz grated parmesan cheese

Directions:

Step 1: Cook the Shells

1. Bring a large pot of salted water to a boil.
2. Par-cook the jumbo shells for about 8 minutes, until slightly tender but not fully cooked.
3. Drain and place the shells on a lightly oiled tray to cool.

Step 2: Prepare the Ricotta Filling

1. In a large bowl, combine ricotta, egg yolks, mascarpone, stracchino, mozzarella, and parmesan.
2. Season with salt and pepper to taste.
3. Mix until smooth and well combined.

Step 3: Make the Vodka Sauce

1. In a saucepan over medium heat, combine heavy cream, tomato sauce,
2. Once reduced, add the Calabrian chili paste and onion soubise.

Step 4: Assemble the Dish

1. Preheat oven to 350°F.
2. Fill each shell with the ricotta mixture and place them in a baking dish.
3. Pour the vodka sauce evenly over the shells.
4. Top with torn fresh mozzarella and grated parmesan.

Step 5: Bake

1. Cover the baking dish with foil and bake for 5-7 minutes.
2. Serve hot.

Italian Beef, Pot Roast Style by Jeff Mauro

Jeff Mauro is an Emmy-nominated television personality who rose to fame after winning Food Network Star. He hosts Sandwich King and co-hosts The Kitchen and is a regular presence on Food Network programming. Mauro is also a best-selling cookbook author and the founder of Mauro Provisions, a premium food brand inspired by Italian-American flavors.

Chef Mauro says, “This recipe captures all the flavor and texture of a classic Italian beef sandwich—no fancy deli slicer required. A long, cozy braise and a little post-pulling magic give you that tender, juicy, beef-stand-style bite every time. It also happens to be a perfect holiday dish: effortless to prep, feeds a crowd, and fills the house with those nostalgic, cozy Italian-American aromas everyone loves.”

Level: Intermediate
Total: 5 hr 5 min
Active: 45 min
Yield: 6 sandwiches

Ingredients:

Pot Roast:

• 1 boneless beef chuck eye roast (about 3½ pounds), tied with butcher’s twine
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 medium onion, roughly chopped
• 1 tablespoon dried Italian seasoning
• 2 teaspoons crushed red pepper
• 6 cloves garlic, roughly chopped
• ½ cup dry red wine
• 5 cups beef stock (or enough to submerge the roast about ¾ of the way)
• 2 sprigs fresh thyme

Sweet Peppers:

• 4 green bell peppers, cut into 1-inch-wide strips
• 1/4 cup olive oil
• 1 teaspoon granulated garlic
• Kosher salt and freshly ground black pepper

Sandwich Build:

• 6 soft-hinged French rolls (preferably from Turano or Gonnella bakeries)
• Oil-packed hot giardiniera, for topping (preferably from Mauro Provisions)

Directions:

1. For the pot roast: Position an oven rack in the center of the oven and preheat to 300°F.
2. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
3. Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper, and garlic, and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
4. Put the roast back in the pot with any accumulated juices and place it in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350°F for the peppers and bread.
5. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic, and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
6. Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
7. Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
8. For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
9. Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

Desserts

Macadamia, Caramelized White Chocolate & Halva Cookies by Jean-Georges Vongerichten

Jean-Georges Vongerichten is a world-renowned chef, restaurateur, and culinary innovator behind more than 60 restaurants worldwide. Born in Alsace, France, he trained under legendary chefs, including Paul Bocuse, and later developed a signature modern Mediterranean style that emphasizes freshness and bold flavor. A prolific cookbook author and frequent television guest, he is widely regarded as one of the most influential chefs of his generation.

Ingredients:

• 256 g all-purpose flour
• 3 g cornstarch
• 3 g baking soda
• 3 g baking powder
• 4 g kosher salt
• 150 g butter
• 130 g light brown sugar
• 60 g granulated sugar
• 70 g whole eggs
• 15 g egg yolk
• 4 g vanilla extract
• 150 g Valrhona Dulcey white chocolate
• 140 g macadamia nuts, halved
• 50 g halva, crumbled

Directions:

1. In a bowl, combine all dry ingredients except the sugars.
2. In a stand mixer fitted with the beater attachment, cream together the butter, light brown sugar, and granulated sugar for 6–8 minutes, until light and fluffy.
3. Scrape down the sides of the bowl, then gradually add the eggs and yolk, mixing until fully homogenized. Add the vanilla extract.
4. On low speed, slowly add the dry ingredients until just combined. Add the macadamia nuts and white chocolate, mixing for about 1 minute. Remove the dough from the bowl and shape it into eight 120 g balls.
5. Place the dough balls on a parchment-lined baking sheet and gently press each cookie down until about 1 inch thick, leaving space between them. Bake at 365°F for 8 minutes.
6. Remove from the oven, sprinkle the cookies with crumbled halva, and return to the oven for an additional 4 minutes.

Clear Pear Caramel Sauce by Emily Luchetti

Emily Luchetti is one of America’s most influential pastry chefs and a key figure in the American culinary revolution. She has authored five cookbooks, earned a James Beard Award for Outstanding Pastry Chef, and served in leadership roles with the James Beard Foundation and Women Chefs & Restaurateurs. Her work has been widely featured on PBS, Food Network, and in major national publications.

“The recipe for pear caramel can be used for both savory and sweet applications,” Emily says. “A friend of mine was saying it would be really good on pork, over ice cream, or over olive oil cake. Or, as we say, you can eat it with a spoon out of the jar as well. Instead of a caramel sauce with the cream at the end, I add the pear or blackberry itself. It has a clearness and an intensity that mixed in drinks is delicious,” she says.

Yields: Appx ¾ cup

Ingredients:

• 150 grams granulated sugar
• 48 grams water
• 139 grams The Perfect Purée Pear, thawed

Directions:

1. In a medium saucepan, combine the sugar and water. Cook over medium heat without stirring until the mixture turns a light amber color.
2. Remove from the heat and slowly add the Pear Puree, stirring constantly until smooth.
3. Allow to cool slightly, then transfer to a heatproof container.
4. Store at room temperature or in the refrigerator.

Mini Matcha Swirl White Chocolate Chip Cookies by Chef Jonathon Sawyer

Chef Jonathon Sawyer is a James Beard Award winner and nationally recognized chef known for his wood-fired cooking style. He has earned accolades, including Food & Wine’s Best New Chef, and appeared on numerous television shows such as Top Chef, Chopped, and Tournament of Champions. Sawyer is also a cookbook author and culinary partner with Chicago’s Fifty/50 Group.

Yield: ~ 15 cookies

Ingredients:

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (180 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 teaspoons high-quality matcha powder
• 1 cup (170 g) white chocolate chips

Directions:

1. Base dough: Whisk together flour, baking soda, and salt. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in egg and vanilla. Stir in flour mixture just until combined. Fold in white chocolate chips.
2. Divide & color: Split the dough in half. Into one half, sift in matcha powder and mix until evenly green.
3. Swirl: Take small bits of each dough and gently press together, twisting slightly to marble without fully blending.
4. Scoop & bake: Preheat oven to 350°F (175°C). Scoop with a 1-teaspoon cookie scoop, making sure each ball has both doughs. Bake 7–8 minutes, until edges set and centers are soft.
5. Cool & enjoy: Let rest on baking sheet 2 minutes, enjoy.

Cocktails

Glühwein (Alsatian Mulled Wine) by Gabriel Kreuther

Alsatian-born chef Gabriel Kreuther built his career in Michelin-starred kitchens across Europe before becoming a leading figure in New York City’s fine-dining scene. A James Beard Award winner and longtime mentor with Bocuse d’Or USA, his namesake restaurant, Gabriel Kreuther, holds two Michelin stars and numerous international accolades. He is also the author of Gabriel Kreuther: The Spirit of Alsace and the founder of Kreuther Handcrafted Chocolate.

Yields: A little more than 1 liter/quart

Gabriel says, “This is a traditional sweet, spiced wine we drink during the holidays. It’s popular to have while strolling the outdoor holiday markets. The cooking reduces the alcohol to some degree (and it’s diluted by the water and sugar), so it’s not as strong as the uncooked wine. Enjoy it while it’s hot with pain d’épices, cookies, or just on its own in cold weather.”

Ingredients:

• 1 quart/liter dry white Alsatian wine, such as Riesling, Pinot Gris, or Gewürztraminer
• 1 cup (200 g) sugar
• ¾ cup (180 ml) water
• 1 stick cinnamon
• 2 pieces star anise
• 2 cloves
• 20 gratings nutmeg
• Zest of ½ lemon
• Zest of ½ orange
• Lemon or orange slices, for garnishing each glass

Directions:

1. Combine all the ingredients in a pot and slowly bring the wine to a simmer, and continue to simmer for about 5 minutes.
2. Strain the wine into a clean pot.
3. Serve hot, garnishing the glasses with lemon or orange slices.

Homemade Holiday Eggnog by Lisa Steele

Lisa Steele is a fifth-generation chicken keeper, television host, and best-selling cookbook author. She hosts the American Public Television series Welcome to My Farm and writes the popular Fresh Eggs Daily blog. Her work focuses on seasonal cooking, homesteading, and farm-fresh ingredients.

Ingredients:

• 4 cups whole milk
• 2 vanilla beans, scraped
• 2 teaspoons ground cardamom, plus more for garnish
• One dozen egg yolks
• 1½ cups sugar
• 4 cups heavy whipping cream
• 1 to 2 cups brandy
• Cinnamon sticks for garnish

Directions:

1. In a heavy saucepan over low heat, bring milk, vanilla, and cardamom to a simmer, stirring occasionally.
2. Meanwhile whisk egg yolks and sugar in a large bowl until frothy and a pale yellow color. Slowly add the hot milk, one ladle full at a time, into the eggs, whisking to combine.
3. Pour the mixture back into the saucepan and cook over medium heat for 2-3 minutes until slightly thickened, stirring constantly. Remove from heat and let cool on the counter.
4. When cooled, stir in the cream and brandy (to taste). Chill for several hours or overnight.
5. She says, “Since eggnog is so heavy, I like to serve it in shot glasses (with unlimited refills, of course!), then garnish it with an additional sprinkle of cardamom and a cinnamon stick.”

Clover Club Cocktail by Amy Racine

Amy Racine is an award-winning beverage director and partner at JF Restaurants, overseeing acclaimed wine and cocktail programs across multiple Michelin-recognized venues. She has been named Wine Enthusiast’s Beverage Director of the Year and Esquire’s Beverage Director of the Year. A CIA graduate with advanced sommelier certification, she is one of the most respected beverage professionals in the industry today.

She calls this drink “Light, bright, and celebratory. Fresh raspberry and botanicals make it feel festive..”

Ingredients:

• 6d foaming bitters
• 1 Lemon
• 1.5 Raspberry Syrup
• 1 Dry Vermouth (Noilly Prat)
• 2 Botanist

Directions:

• Method: Shaken
• Glassware: Coupe
• Ice: None
• Garnish: Atomizer of rosewater + 3 raspberries on a pick

From refined restaurant-inspired creations to time-honored comfort dishes, these holiday recipes are designed to elevate your celebrations while remaining approachable for home cooks. As you plan your menus and gatherings this season, let these expert-driven ideas guide you toward meals that feel special, festive, and deeply satisfying.