Festive recipes for a grand Christmas dinner

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This holiday appetizer has something for everyone: hot, salty roast potatoes that eat like French fries; cold, crunchy vegetables for health; and a rich sour cream dip flavored with anchovies, Worcestershire and Parmesan for a Caesar salad-like tang.

These nuts are the perfect nosh to keep in a bowl and eat with cocktails for the holidays. Their flavor and spice sneaks up on you after a while, which is a fun surprise. Adding the rosemary halfway through cooking allows the herb to cook through without burning or turning bitter.

This cocktail has all the flavors of milk punch, eggnog and a strong Manhattan in one, but with a more spirit-forward and lighter touch — plus, it’s vegan, thanks to the use of almond milk. Serve this with appetizers at the beginning of your holiday party or holiday dinner.

This recipe wraps a trimmed pork loin with a whole belly that’s been rubbed with a flavorful paste of wintry herbs, citrus zest and chile flakes to keep things as light and bright as possible in such a hearty roast.

The salsa verde here brings a dose of lightness and freshness to the meat.

Polenta is an easy and simple side dish that requires only a bit of stirring to get right. I like to make it hours ahead of time, leave it off to the side of my stove, then warm it over low heat while I assemble the rest of the meal.

Crunchy and warming, sautéed cabbage is a simple dish to serve with pork that doesn’t compete with it. I cook it quickly in butter and olive oil and season it with salt and pepper, plus plenty of lemon juice to keep it bright.

This dessert is an update on classic persimmon pudding. It’s typically spiced like gingerbread and very sweet, but this version is made with pureed Hachiya persimmons, delicately spiced with nutmeg and cinnamon, and brightened with orange and lemon.

It’s baked in a Bundt pan, then drizzled with booze-spiked butter and sugar while warm and served with whipped cream and snappy, tart Fuyu persimmons.

When baking a cake like this, I prefer to use a large Bundt pan, which gives structure to cakes with a batter as heavy as this one. (It also helps to use the cleaves in the design when dividing the cake into servings.) Make this cake, slice it up and give it away as a party favor — a treat for guests to enjoy in their own time.

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Festive recipes for a grand Christmas dinner

This holiday appetizer has something for everyone: hot, salty roast potatoes that eat like French fries; cold, crunchy vegetables for health; and a rich sour cream dip flavored with anchovies, Worcestershire and Parmesan for a Caesar salad-like tang.

Fried Potatoes and Crudité With Caesar Sour Cream

These nuts are the perfect nosh to keep in a bowl and eat with cocktails for the holidays. Their flavor and spice sneaks up on you after a while, which is a fun surprise. Adding the rosemary halfway through cooking allows the herb to cook through without burning or turning bitter.

Classic Spiced Nuts With Rosemary

This cocktail has all the flavors of milk punch, eggnog and a strong Manhattan in one, but with a more spirit-forward and lighter touch — plus, it’s vegan, thanks to the use of almond milk. Serve this with appetizers at the beginning of your holiday party or holiday dinner.

Your Place, or Mine?

This recipe wraps a trimmed pork loin with a whole belly that’s been rubbed with a flavorful paste of wintry herbs, citrus zest and chile flakes to keep things as light and bright as possible in such a hearty roast.

Citrus-and-Herb Porchetta With Roasted Lemon “Christmas” Salsa Verde

The salsa verde here brings a dose of lightness and freshness to the meat.

Citrus-and-Herb Porchetta With Roasted Lemon “Christmas” Salsa Verde

Polenta is an easy and simple side dish that requires only a bit of stirring to get right. I like to make it hours ahead of time, leave it off to the side of my stove, then warm it over low heat while I assemble the rest of the meal.

Polenta With Parmesan and Thyme

Crunchy and warming, sautéed cabbage is a simple dish to serve with pork that doesn’t compete with it. I cook it quickly in butter and olive oil and season it with salt and pepper, plus plenty of lemon juice to keep it bright.

Sautéed Red Cabbage With Fried Chestnut Breadcrumbs

This dessert is an update on classic persimmon pudding. It’s typically spiced like gingerbread and very sweet, but this version is made with pureed Hachiya persimmons, delicately spiced with nutmeg and cinnamon, and brightened with orange and lemon.

Warm Persimmon Cake With Orange and Olive Oil

It’s baked in a Bundt pan, then drizzled with booze-spiked butter and sugar while warm and served with whipped cream and snappy, tart Fuyu persimmons.

Warm Persimmon Cake With Orange and Olive Oil

Cinnamon Holiday Cake With Bourbon and Pecans

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