89 Christmas Dinner Ideas That Rival What’s Under the Tree

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All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

First you get excited because: hanger steak. And then you taste that scallion sauce...

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

The love child of French onion soup and French onion dip. Need we say more?

This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!

This shrimp scampi recipe gets an extra punch of garlicky flavor from a short marinade before cooking. Serve it with bread to sop up the rich pan sauce.

A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

These short ribs are even better when they're allowed to sit overnight.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.

The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.

Chris Morocco’s take on the Thanksgiving classic is anchored by umami-rich browned criminis, a béchamel with nutty Parmesan, and extra crispy shallots (of course).

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.

This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.

A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.

The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento.

This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.

If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: Make a sandwich (with cornichons and horseradish sauce), or eat it up as distinct components if that's more your thing.

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

Lush confited garlic takes toasty, cheesy baguettes to another level.

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

Everyone loves shrimp cocktail, except when it's rubbery and tasteless. Your shrimp cocktail is better than that.

Is it worth it? Let us work it. We put our roast down, flip it, and reverse-sear it.

As classic as a little black dress, and worth not being able to fit in said dress after downing half a dozen of 'em.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

A crusty, well-seasoned exterior meets a perfectly-rare, tender center that is the Hannah Montana of beef tenderloin: the best of both worlds.

Broiled breadcrumbs atop nose-tingling horseradish deviled eggs are almost like having eggs and toast for breakfast, so make a double batch and eat these on December 26, too.

Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.

You don't need an open fire for roasted chestnuts—you just need a stick of butter and 30-45 minutes.

The king of the Christmas table would be nowhere without his lady apples. Oh, and there's bonus pork with bacon in there, too.

This buttery shallot pastry will flip everything you know about tarte tartin on its head.

Stuff your favorite steakhouse sides into your prime roast, and don't be surprised if you get a standing ovation at the table.

We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.

We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa.

The only thing more crowd-pleasing than cheese is marinated cheese.

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

Dip everything–all of the things—into this garlicky mayonnaise.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Let your ham get as drunk as your Aunt Sally this Christmas with a sweet Riesling and spicy mustard glaze.

Be your best self and make this triple-B dish: brussels sprouts with bacon-studded breadcrumbs.

Put your knife skills to work with a trio of sprouts: leaves, raw slices, and sautéed halves.

Carla Lalli Music's ingenious shortcut for perfectly browned pork chops is the weeknight dinner cheat code we all need.

Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

A pool of melted butter is the ideal topper for mashed potatoes, or any food, really.

Tuck thyme, rosemary, and bay leaves inside leek leaves for a little bundle of joy that will flavor the potato soup without tainting its angelic white color.

Hopefully you got sweatpants for Christmas, because there's a pound of cheddar tucked into every crack of this stuffing.

Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.

With any luck, these will be the softest rolls you ever make.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.

Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.

This sweet and sour twist on cranberry sauce is ready to be spooned over turkey, baked Brie, or directly into your mouth. We won't judge.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

Small family? These buttery, herbaceous turkey breasts can be on the table in just about an hour. Make extra if you want leftovers. (Um, of course you want leftovers.)

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

The Flinstonian-sized bone imparts flavor as the meat braises, but a boneless tied leg of lamb is a bit more manageable and cooks more quickly.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

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89 Christmas Dinner Ideas That Rival What’s Under the Tree

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Prime Rib Roast With Habanero Crema

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

Potato-Tomato Gratin With Horseradish

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Asian Pear Salad With Peanut-Lime Dressing

First you get excited because: hanger steak. And then you taste that scallion sauce...

Hanger Steak with Charred Scallion Sauce

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

Crispy Olives With Calabrian Chile Sauce

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

Party-Ready Pork Roast

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

Peppery Antipasto Skewers

The love child of French onion soup and French onion dip. Need we say more?

Creamy French Onion Dip

This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!

Charred Broccoli Salad With Figs

This shrimp scampi recipe gets an extra punch of garlicky flavor from a short marinade before cooking. Serve it with bread to sop up the rich pan sauce.

Shrimp Scampi

A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.

Kale Salad With Pecan Vinaigrette

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

Cacio e Pepe Rösti

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

Rice Pilaf With Lemony Brown-Butter Mushrooms

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

Bacon-Wrapped Pork Tenderloin

These short ribs are even better when they're allowed to sit overnight.

Red Wine-Braised Short Ribs

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

Char Siu Wellington

When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).

Classic Potatoes au Gratin

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

Samosa Tart With Caramelized Onions and Fontina

Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.

Sweet-and-Saucy Pork Chops

The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.

Expertly Spiced and Glazed Roast Turkey

Chris Morocco’s take on the Thanksgiving classic is anchored by umami-rich browned criminis, a béchamel with nutty Parmesan, and extra crispy shallots (of course).

BA’s Best Green Bean Casserole

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

Tangy Brisket With Fennel and Herbs

These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.

Make-Ahead Mashed Potatoes

This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.

Maiale al Latte (Milk-Braised Pork)

A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.

Burnt Orange and Coriander Roast Pork

The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento.

Pimiento Cheese Crackers

This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.

Low-and-Slow Rib Roast

If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!

Harissa-Roasted Eggplant With Fried Capers

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Seared Radicchio and Roasted Beets

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: Make a sandwich (with cornichons and horseradish sauce), or eat it up as distinct components if that's more your thing.

Slow Roast Beef

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

Burnished Potato Nuggets

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

Garam Masala Short Rib Roast With Pistachio Crust

Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.

Lemon-Pepper Salami Bites

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

Indian-Spiced Pork Roast with Rosemary and Onions

Lush confited garlic takes toasty, cheesy baguettes to another level.

Garlic Confit Toast

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Hasselback Butternut Squash With Bay Leaves

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

Bitter Greens With Cranberry Dressing

Everyone loves shrimp cocktail, except when it's rubbery and tasteless. Your shrimp cocktail is better than that.

DIY Poached Shrimp

Is it worth it? Let us work it. We put our roast down, flip it, and reverse-sear it.

Reverse Sear Rib-Eye Roast with Fennel and Rosemary

As classic as a little black dress, and worth not being able to fit in said dress after downing half a dozen of 'em.