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Recipes from Bon Appétit’s 2024 Holiday Issue

We’ve got elegant canapés, showstopping mains, and holiday cookies.
Fivespice crackle cookies on an orange background
Photography by Joe Lingeman, Food Styling by Jesse Szewczyk, Prop Styling by Maggie DiMarco

Season’s greetings. In the latest issue of Bon Appétit magazine, we’re celebrating with plenty of sparkle and cheer. That means sharing the sheer joy of edible glitter, shedding light on the age-old ritual of wassailing in New York’s Hudson Valley, and sharing a stacked lineup of festive Holiday recipes.

To start the party, we’ve got simple and elegant canapés. Gochujang-mayo shrimp in endive cups, green-curry-spiced palmiers with sharp cheddar, and Chicago-style pigs in a blanket sprinkled with poppy seeds and celery salt.

Our test kitchen also cooked up two showstopping mains for your table: a vegetarian carrot Wellington rolled up with shallots, walnuts, and goat cheese; plus a succulent, orange-marmalade-glazed roast pork.

And, of course, it wouldn’t be the holidays without cookies. Try these stunningly simple, no-mixer ones from senior test kitchen editor Jesse Szewczyk: Peppermint Bark Cookies, Pomegranate-Glazed Shortbread Wedges, Chocolate-Tahini Slice-and-Bake Cookies, Pistacharoos, and Five-Spice Crackle Cookies. Perfect for your next cookie swap.

  • A stew of beef barley and carrots topped with sliced red onions parsley and black pepper.
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams
    1/23

    Beef and Barley Stew

    This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.

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  • Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams
    2/23

    Chicken Meatballs With Sesame Green Beans

    Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.

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  • Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams
    3/23

    Lemon-Chile Calamari Pasta

    A handful of pantry staples and fresh calamari pieces make this quick weeknight dinner taste like a sunny, seaside Italian vacation—any time of year.

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  • Photo by Travis Rainey, Food Styling by Leslie Garetto, Prop Styling by Alexandra Massillon
    4/23

    Mushrooms au Poivre

    Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.

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  • Photograph by Aaron Barton, food styling by Drew Aichele, prop styling by Alexandra Massillon
    5/23

    Colossal Crème Brûlée

    This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.

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  • Photograph by Travis Rainey, Food Styling by Mieko Takahashi
    6/23

    Honey and Bitters Fruit Salad

    Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

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  • Photograph by Isa Zapata.  Food Styling by Kat Boytsova.  Prop Styling by Stephanie De Luca
    7/23

    Creamy Cauliflower Soup With Cheesy Mustard Croutons

    Cauliflower shows its soft side in this velvety-smooth and just-rich-enough soup topped with cheesy, mustard-y croutons.

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  • Photograph by Aaron Barton, food styling by Drew Aichele, prop styling by Alexandra Massillon
    8/23

    Back-Pocket Caper-Butter Chicken

    A simple marinade, made with caper brine, becomes a punchy pan sauce, with melted butter for a velvety texture and whole capers for pops of tang.

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  • Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams
    9/23

    Chicago-Style Pigs in a Blanket

    Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.

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  • Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams
    10/23

    Spicy Shrimp Endive Spears

    Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.

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  • Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams
    11/23

    Cheesy Green Curry Palmiers

    Puff pastry is a reliable party staple. Just defrost, fill with a cheesy green curry blend, roll up, and bake off into savory palmiers.

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  • Photograph by Suzanne Saroff, food styling by Maggie Ruggiero, prop styling Linden Elstran
    12/23

    Golden Hour

    Pleasantly bitter Suze pairs with ginger syrup, sparkling wine, and a piece of candied ginger that fizzes and bubbles from the bottom of the glass.

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  • Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
    13/23

    Orange-Glazed Roast Pork

    A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.

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  • Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
    14/23

    Carrot Wellington

    This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.

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  • Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
    15/23

    Black Pepper Panisses With Cheddar

    A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.

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  • Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
    16/23

    Creamy Cider-Braised Chicken and Leeks

    A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.

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  • Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
    17/23

    Dark Chocolate–Orange Gingerbread Cake

    A festive, elegant gingerbread cake infused with orange and warm spices, and capped with a glossy dark chocolate ganache.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
    18/23

    Buttered Rum Hot Chocolate

    Butter adds velvety texture and comforting flavor to this special-occasion cocktail, a combination of our two favorite winter warmers.

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  • Photography by Joe Lingeman, Food Styling by Jesse Szewczyk, Prop Styling by Maggie DiMarco
    19/23

    Peppermint Bark Cookies

    These Christmas cookies capture everything we love about a classic confection in a fudgier package.

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  • Photography by Joe Lingeman, Food Styling by Jesse Szewczyk, Prop Styling by Maggie DiMarco
    20/23

    Five-Spice Crackle Cookies

    Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.

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  • Photography by Joe Lingeman, Food Styling by Jesse Szewczyk, Prop Styling by Maggie DiMarco
    21/23

    Chocolate-Tahini Slice-and-Bake Cookies

    These striking, two-toned cookies get a nutty flavor from tahini and a dose of chocolate from cocoa powder.

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  • Photography by Joe Lingeman, Food Styling by Jesse Szewczyk, Prop Styling by Maggie DiMarco
    22/23

    Pomegranate-Glazed Shortbread Wedges

    With a tart pomegranate glaze and crunchy orange sugar, these cookies are a holiday showstopper.

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  • Photography by Joe Lingeman, Food Styling by Jesse Szewczyk, Prop Styling by Maggie DiMarco
    23/23

    Pistacharoos

    This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.

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