What Sunset Editors Are Cooking This Holiday Season

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Swiss chard is the star in this egg roll recipe from chef David Kuo of Los Angeles’s Little Fatty.

Sunset reader Gail Lively shares her take on pasta alle vongole—use crusty bread to sop all the sauce up.

The banana leaves add even more flavor here. It’s easy to make it ahead and cook later.

Chef Brad Mathews of Bar Le Côte says using dry-aged fish makes for crispier and a more consistent cook, but you can any whole fish for this recipe.

Make this days ahead of time and cross one thing off your to-do list. It just gets better the longer it ages—just make sure to eat it within a few months.

The classic sugar cookie is the perfect canvas for icing, sprinkles, and more.

Fudgy and rich, like brownies, these hide a treat inside—a melty peppermint patty.

Cookbook author Marcela Valladolid showed us how to put on a tamalada—a tamale-making party—at her house near San Diego.

Dried guajillo chiles have a rich, fruity flavor and mild heat. You can tell if a chile is fresh because they’re as supple as soft leather and not dried-out.

Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.

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What Sunset Editors Are Cooking This Holiday Season

Swiss chard is the star in this egg roll recipe from chef David Kuo of Los Angeles’s Little Fatty.

Swiss Chard Egg Rolls

Sunset reader Gail Lively shares her take on pasta alle vongole—use crusty bread to sop all the sauce up.

Spicy Linguine with Clams

The banana leaves add even more flavor here. It’s easy to make it ahead and cook later.

Bar Le Côte Sea Bream Finished Dish

Chef Brad Mathews of Bar Le Côte says using dry-aged fish makes for crispier and a more consistent cook, but you can any whole fish for this recipe.

Bar Le Côte Sea Bream Finished Dish

Make this days ahead of time and cross one thing off your to-do list. It just gets better the longer it ages—just make sure to eat it within a few months.

Easy Kimchi

The classic sugar cookie is the perfect canvas for icing, sprinkles, and more.

Classic Sugar Cookies

Fudgy and rich, like brownies, these hide a treat inside—a melty peppermint patty.

Chocolate Peppermint Surprises

Cookbook author Marcela Valladolid showed us how to put on a tamalada—a tamale-making party—at her house near San Diego.

Chicken and Green Tomatillo Tamale Filling

Dried guajillo chiles have a rich, fruity flavor and mild heat. You can tell if a chile is fresh because they’re as supple as soft leather and not dried-out.

Pork and Red Chile Tamale Filling

Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.

Beef Rib Roast with Rosemary

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