Occasions

Christmas Recipes

This article is part of our monthly issue &quot;A Culinary Christmas Carol,&quot; in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we&#x27;ll share fun recipes, last minute gift ideas, tips for cooking a small feast in case you&#x27;re social distancing, and plenty of light-hearted holiday content for you to unwind with. Check out <a href="https://www.kitchenstories.com/en/stories/letter-from-the-editor-a-culinary-christmas-carol">this link</a> to find an overview of all our weekly topics, stories, recipes, and more.

Like many people from post-colonial countries, in my case Australia, my background is immigrant—all four of my grandparents were born in different countries. Our Christmas spread—a blend of Eurasian, German, Anglo-ish, and now Swedish celebration foods—has evolved, and keeps evolving, as a patchwork of family dishes and new traditions gleaned from wherever in the world we’ve called home since. But more often than not, it seems that what we’ve cooked, depending on where we were, and who was present, has been an effort to reach across distance—we’re a family split between two hemispheres and three countries so the holidays are often spent apart—this year, inevitably so.

The 24th, 25th, and 26th each have a loose culinary format in my family, with each day a tribute to different roots. For longer than I can remember, Christmas day has always been adventurous—but the variations on a waistband-stretching theme were non-negotiable. As if by tacit agreement, the British turkey found on so many Australian Christmas tables, stopped showing up at ours: One year it was roast ducks stuffed with wild rice and cranberries (contrary to my mother’s meltdown, the ducks she’d accidentally left defrosting in the sink overnight did not give the party of 12 salmonella). In another year, my aunty supplied Nigella’s controversially delicious Coca-Cola glazed ham. There was also the year my mum reconnected with her German roots—I can recall her, on a particularly sweltering Australian Christmas eve (the thermostat in the house clocked 95°F/35°C), wrestling a <a href="https://www.kitchenstories.com/en/recipes/german-christmas-stollen">Stollen</a> dough studded with fruit that’d been steeping in rum for weeks on the counter, the kitchen steaming with a liquor fug.

These days, Christmas Eve is an adopted smorgasbord of Swedish fare—in a nod to where my mum and brother now call home and where I tend to spend Christmas: meatballs made with pork and venison, buttery <a href="https://www.kitchenstories.com/en/recipes/cranberry-gin-and-dill-gravlax">gravad lax</a> from the market hall, deviled eggs, home-pickled herrings, and beetroot salad—dishes that now feel as homey to me as the others. Maybe this year we’ll finally make a Christmas pudding with whipped, brandy-laced butter and think of Melbourne. We will likely demolish a Pavlova of indecent size. My guess is my sister, back in Australia, will echo us and make Swedish deviled eggs on Christmas Eve, maybe sneaking some to her daughter, whose first Christmas I’ll miss.

By the third day of Christmas cooking, no one’s particularly hungry—and there are usually far too many leftovers—but we keep on cooking to stay occupied, and, I’d say, fortified, in the face of missing people. So over the years, what we call ‘Boxing Day’ is a nostalgic homage to Malaysia—a throwback to lively days-long Christmas celebrations spent in <a href="https://www.nytimes.com/2020/04/11/world/asia/malacca-malaysia-globalization.html" rel="nofollow">Malacca</a> with my Dad’s extended family. I happily look back to heaping our plates on humid evenings from a buffet of my great aunties’ greatest Eurasian hits: fiery <a href="https://rasamalaysia.com/devils-curry/" rel="nofollow">curry ‘devil’</a> (nicknamed for its kick), cottage pie with shiitake, a zingy pork ear, tofu and cucumber salad called sebak. This was followed by rounds and rounds of moreish <a href="https://www.nyonyacooking.com/recipes/nyonya-pineapple-tarts~SyhZdvswMcb7" rel="nofollow">pineapple tarts</a> and slabs of <a href="https://www.nyonyacooking.com/recipes/almond-sugee-cake~fcWJF3RFr" rel="nofollow">sugee cake</a>, a brandy-spiked almond cake, while I sat and watched the family dance to Country and Western choreography my coordination could never dream of. I always look forward to the 26th, where I test my attention span, watching my mum in Sweden prepare recipes she learned from my father’s grandmother and think of my extended family celebrating together—the whole settlement lit up like, well, a Christmas tree, and chiming with songs sung in Kristang, a Portuguese-Malay creole.

The best thing about Christmas food is that everyone does it their way—all around the world. In the spirit of celebrating these varied Christmas tables, tracing our heritage and our paths on our plates, here is a tiny snapshot of dishes from here and there—from Japan to Puerto Rico. Maybe some are already on your menu or maybe it’s a time for new traditions to be made.

What will you be cooking this Christmas? What traditions will you be reviving? Who will you be remembering? Where will your dishes transport you? Let us know in the comments.

Kitsch has arguably made more than a comeback in food photography, and in Sweden, the Christmas smorgasbord has never stopped dishing up deviled eggs! There’s something undeniably festive about these all-in-one amuse-bouche, which are instantly elevated by adornments of jewel-like caviar and fronds of dill.

Other Swedish Christmas dishes include Mrs Jansson’s delight (a creamy <a href="https://www.kitchenstories.com/en/recipes/basic-potato-gratin.">potato gratin</a> enriched by anchovies), pickled <a href="https://www.kitchenstories.com/en/recipes/herring-salad">herrings</a> spiced with cinnamon, cloves, and citrus peel; all-occasion <a href="https://www.kitchenstories.com/en/recipes/kottbullar-med-graddsas-swedish-meatballs-with-cream-sauce">Swedish meatballs</a>, and<a href="https://www.kitchenstories.com/en/recipes/vanilla-rice-pudding-with-spiced-pear-compote"> rice pudding</a>.

Though it’s not an official holiday in Japan, according to the BBC, 3.6 million Japanese families dig in every Christmas to a tradition that harks back to a local 70s campaign that marketed KFC as a turkey dinner alternative for foreigners missing home. Whether you want to make the switch entirely, with small businesses in need of our support more than ever, call up your local <a href="https://www.kitchenstories.com/en/recipes/fried-chicken">chicken</a> joint, for a hands-off pre-Christmas feast that gives in more ways than one.

Traditionally, in Southern Italy, Christmas Eve is celebrated with the poetically named “Feast of the Seven Fishes”—where anything from frittura mista (fried seafood) or <a href="https://www.kitchenstories.com/en/recipes/spaghetti-vongole">pasta alle vongole</a> (pasta with clams) can be expected. Take a cue and present a bowl tumbling with whorls of clam-scattered pasta as a centerpiece on your festive table. Shellfish are one of the most sustainable of the sea’s offerings, so it’s a good choice in a time of excess.

Across Italy, as in most countries, Christmas food varies from region to region and from family to family: You’ll find dishes like airy panettone (great for dipping in espresso on Christmas morning), vitello tonnato (veal in a creamy, anchovy-spiked sauce), pasta al forno (<a href="https://www.kitchenstories.com/en/recipes/pesto-baked-rigatoni-with-mushrooms">baked pasta</a>), or tortellini served on Christmas day.

Anything in pastry—think <a href="https://www.kitchenstories.com/en/recipes/beef-wellington">beef wellington</a> to <a href="http://n/recipes/classic-mince-pies" rel="nofollow">mince pies</a>—goes for a British Christmas. With more and more of us looking to cut down on meat or shunning it entirely, here is a graphic, vegetable-laden “<a href="http://annajones.co.uk/recipe/goodwill-pie" rel="nofollow">Goodwill” pie</a> by British vegetarian chef Anna Jones, which encases Christmas-y roast vegetables in a thyme-packed pastry—no one’s missing out here.

Other hallmarks of the British festive table include <a href="https://www.kitchenstories.com/en/recipes/lemon-thyme-roast-turkey-with-pearl-onions-and-pan-gravy">turkey</a>, a large joint of glazed gammon (<a href="https://www.kitchenstories.com/en/recipes/glazed-easter-ham">ham</a>), Yorkshire puddings, Brussel sprouts, and <a href="https://www.kitchenstories.com/en/recipes/homemade-gravy">boats of gravy</a>.

This classic is often lurking on the Christmas spread next to a lesser touched steamed Christmas pudding (in my mind, a brilliant vehicle for my unlikely childhood favorite: brandy-whipped butter)—which is understandable when you consider that we celebrate in the middle of summer. If you’re in the Northern hemisphere, try a<a href="https://www.kitchenstories.com/en/recipes/cinnamon-pavlova-with-apple-pear-compote-and-mascarpone"> wintery pavlova</a> like our cinnamony poached pear number.

What else do we eat on a warm Christmas day? Each year, I think Australians are a bit more adventurous with Christmas, eschewing the heavier British-styled fare common during my childhood and turning off the oven to accommodate more summer-appropriate dishes like grilled seafood spreads or anything that can be thrown on barbeque—be it lamb or a charred asparagus salad.

Flan is a national celebration food (our former designer Ivette is <a href="https://www.instagram.com/p/CGUvA4GJurh/" rel="nofollow">petitioning for an emoji</a>) in the Philippines and Christmas is no exception. This glossy, picture-perfect dessert, made with egg yolks, sweetened condensed milk, and evaporated milk is a sort of cousin to crème caramel.

Other celebratory Filipino foods at Christmas time include lechon (a whole roast suckling pig), queso de bola (fried cheese dough balls), puto bumbong, (steamed sticky rice cakes), and a traditional hot chocolate called tsokolate.

This is a <a href="https://www.uncommoncaribbean.com/caribbean/christmas-sorrel-drink-recipe/" rel="nofollow">rum-based punch</a> made with sorrel-hibiscus blossoms, which come into harvest in November and December ginger, and warming spices. Spiced, fragrant, tangy, and punchy, the drink is often steeped overnight and served ice cold with citrus as a refreshing tipple.

Other dishes served at Jamaican Christmas celebrations include curried goat, Christmas ham with cherry, cloves, and pineapple, and rum-soaked fruit cake.

Coquito is a spiced coconut and rum drink from Puerto Rico, made with evaporated milk, sweetened condensed milk, white rum, cinnamon, nutmeg, and vanilla extract. The sweet drink is usually served after dinner—and I can see why.

Other dishes to look forward to at Puerto Rican Christmas include Pernil—slow cooked pork shoulder seasoned in adobo—served along rice with pigeon peas, and pasteles, which are fragrant banana-leaf-wrapped pockets of pork mixed with plantain or taro masa.

As we were talking in our editorial meeting about Christmas traditions around the world, Xueci explained the charming custom of <a href="https://www.kitchenstories.com/en/stories/4-things-to-know-about-apples-plus-new-recipes">apple</a>-giving at Christmas in China. Christmas eve is translated in Mandarin as Ping’anye (平安夜, the evening of peace), which sounds similar to the word for apple or pingguo (苹)—spurning a tradition of gifting each other ‘peace apples’ at this time of year.

More celebratory dishes for your Christmas table:

Honeyed almond baklava

Nut roast with gravy and mashed potatoes

White chocolate Christmas bark

Make beef Wellington with Christian

Creamy, garlicky mashed potatoes

Lemon-thyme roast turkey with pearl onions and pan gravy

Shortcut stollen with white chocolate, pistachios, and candied mandarin

Braised goose legs with anise-mandarin sauce

Pomegranate-cherry glazed baby back ribs

Slovenian-inspired yeasted nut cake (Potica)

Sunchoke and Brussels sprouts gratin

Goan bebinca (Layered coconut cake)

Foolproof crispy duck breast with red wine sauce

Weine für jeden Anlass

Festtagsweine von Mövenpick Wein

What does your menu look like this year?

We All Do Christmas Differently—And That’s Something to Celebrate

Year’s end is always a time for celebration. Your family and friends might come together to celebrate Hanukkah, Christmas, Kwanzaa, or maybe there’s a Boxing Day tradition, a wacky <a href="https://en.wikipedia.org/wiki/Festivus" rel="nofollow">Festivus</a> get together to attend, a New Year’s Eve party, or New Year’s Day brunch to cap off 2021. Whatever it may be, ‘tis surely the season to eat, entertain, and enjoy. This December, we’ll be focusing on feel-good, festive, and joyful ways of saying good-bye to one more year, and ringing in a brand new one.

We’ll be publishing tons of new recipes to take you through the month; from holiday mains like beef wellington (plus, mini beet wellingtons!) and a (one-pan!) saucy duck breast; plenty of festive sides and snacks like crispy roasted and glazed Brussels sprouts, a new 5-ingredient take on <a href="https://www.kitchenstories.com/en/recipes/loaded-smashed-potatoes">smashed potatoes</a>, and fancy sheet pan nachos; last, but certainly not least, a few great desserts—including something with <a href="https://www.kitchenstories.com/en/recipes/classic-speculaas-cookies">speculaas</a> (you’ll have to wait and see), a <a href="https://www.kitchenstories.com/en/stories/we-need-to-talk-about-mulled-wine">mulled wine</a>-inspired cake, and a nod to <a href="https://www.youtube.com/watch?v=2Ha9GJwlus8" rel="nofollow">a speech from 1963</a>, can you guess what it is?

In case you’re on the lookout for gifts: Here’s a super-speedy gift guide (<a href="https://www.kitchenstories.com/en/stories/last-minute-christmas-gifts-straight-from-your-kitchen">edible</a> and <a href="https://www.kitchenstories.com/en/stories/the-gifts-we-keep-on-giving">otherwise</a>) with some feel-good ideas that caught our eyes this year. Here in Berlin, we love the idea of supporting natural winemakers through a subscription box like <a href="https://plain.wine/" rel="nofollow">Plain Wine</a>, and we’re sure there are options like this in lots of cities for that wine lover in your life. We also love the idea of gifting <a href="https://www.crazybsauce.com/" rel="nofollow">small batch hot sauces</a>, <a href="https://shop.bonanzacoffee.de/collections/coffee" rel="nofollow">single origin coffee beans</a> from your favorite roaster, or fun ceramics for table (like <a href="https://www.marilyneblais.com/shop-1?category=cups+and+mugs" rel="nofollow">mugs</a> or <a href="https://folkdays.com/collections/cooking-dining-collection/products/copy-of-plate-with-white-rim-grey-br-big" rel="nofollow">plates</a>). Cookbooks are a mainstay gift for many of us, and there are tons of amazing new things on the shelves—from <a href="https://www.bookdepository.com/Ottolenghi-Test-Kitchen-Shelf-Love-Yotam-Ottolenghi/9781529109481?ref=pd_detail_1_sims_b_p2p_1" rel="nofollow">Ottolenghi Test Kitchen Shelf Love</a> to <a href="https://www.amazon.com/gp/product/3791387510/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative[%E2%80%A6]as2&amp;tag=kitchstori-20&amp;linkId=29b3c368b80dfc41da7edf3acb4dac8f" rel="nofollow">our very own cookbook</a>. Some other ideas? Reusable <a href="https://amzn.to/2XSviQc" rel="nofollow">food storage bags</a>, <a href="https://lundlondon.com/p/skittle-bottle/" rel="nofollow">water bottles</a>, and <a href="https://amzn.to/30HR8D2" rel="nofollow">beeswax paper</a>!

In the meantime, if you’re already planning a menu or want to get into the festive mood, you can find all <a href="https://www.kitchenstories.com/en/categories/christmas-recipes">our Christmas recipes here</a>, clue up on <a href="https://www.kitchenstories.com/en/stories/how-to-plan-a-smaller-holiday-menu-for-2-or-1">how to plan a smaller holiday meal</a>, <a href="https://www.kitchenstories.com/en/stories/the-very-best-vegetarian-and-vegan-christmas-dishes">our favorite vegetarian centerpieces</a>, or enjoy a rundown of <a href="https://www.kitchenstories.com/en/stories/we-all-do-christmas-differently-and-thats-something-to-celebrate">different ways we do Christmas around the world</a>.

— <a href="https://www.kitchenstories.com/en/stories/5-slice-and-bake-cookies-to-keep-in-the-freezer-this-season">5 Slice-and-Bake Cookies to Keep in the Freezer This Season</a> — <a href="https://www.kitchenstories.com/en/stories/35-festive-desserts-for-any-level-of-dedication">35 Festive Desserts for Any Level of Dedication</a> — <a href="https://www.kitchenstories.com/en/stories/40-sides-to-mix-and-match-for-any-feast">40+ Sides To Mix and Match for Any Feast</a> — <a href="https://www.kitchenstories.com/en/stories/5-easy-cocktails-with-just-3-liquors-here-s-the-easiest-self-service-bar">5 Easy Cocktails With Just 3 Liquors? Here&#x27;s the Easiest Self-Service Bar!</a> — <a href="https://www.kitchenstories.com/en/stories/20-easy-finger-foods-that-beat-a-sit-down-dinner">20+ Easy Finger Foods That Beat a Sit-Down Dinner</a> — <a href="https://www.kitchenstories.com/en/stories/the-1-tastiest-way-to-use-up-leftover-holiday-vegetables">The #1 Tastiest Way to Use Up Leftover Holiday Vegetables</a> — <a href="https://www.kitchenstories.com/en/stories/the-25-recipes-you-loved-most-in-2021">The 25+ Recipes You Loved Most in 2021</a>

Fancy loaded sheet pan nachos

Poached quince with mascarpone and hazelnut crunch

Beef tartare with port wine glaze

Crispiest chicken with potato puree and miso gravy

Mini vegan beet Wellingtons

Roasted root vegetables with brown butter and hazelnuts

Rotkohl (German red cabbage)

5-ingredient sour cream and onion smashed potatoes

Traditional German potato salad

Roasted Brussels sprouts with walnuts and honey glaze

Winter snack board

Speculaas cheesecake

Upside-down mulled wine and orange cake

Crispy chicken katsu curry

Wrapping up the year with friends, family, and food, plus our feel-good gift guide

Introducing Our Feel-Good, Festive Issue

This article is part of our monthly issue &quot;A Culinary Christmas Carol,&quot; in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we&#x27;ll share fun recipes, last minute gift ideas, tips for cooking a small feast in case you&#x27;re social distancing, and plenty of light-hearted holiday content for you to unwind with. Check out <a href="https://www.kitchenstories.com/en/stories/letter-from-the-editor-a-culinary-christmas-carol">this link</a> to find an overview of all our weekly topics, stories, recipes, and more.

Oddly enough, I’ve spent my last few Christmases having hot pot with family and friends back in China. Although the pandemic doesn’t allow me to physically be there, sitting in a Sichuan hotpot restaurant that stays open until 3AM in the morning, I am still secretly hoping for a hot meal. This year for me, it might be a <a href="https://www.kitchenstories.com/en/recipes/sukiyaki-japanese-hot-pot">sukiyaki</a> or another <a href="https://www.kitchenstories.com/en/recipes/korean-beef-stew-with-napa-cabbage-and-pickles">Asian stew</a> paired with <a href="https://www.kitchenstories.com/en/stories/we-need-to-talk-about-mulled-wine">mulled wine</a> and WeChat video calls. This time of year it’s going to be different, which we can all relate to, whether you celebrate Christmas or like me, don’t.

You, like me, are probably already tired of hearing the phrase the “new normal”. But for me personally, cooking might actually be the easiest place to step out of my comfort zone (from the comfort of my home), have a try, and possibly fail. Have you ever looked at a batch of failed cookies and laughed? I have. Experimenting a little and having some projects going on in the kitchen can still bring delight—especially at a time when the winter blues are all too real.

1. Upgrade your baking game with new ingredients

Even if you can escape Christmas cooking, like me, the fun of baking and eating cookies (preferably in bed) is not something I want to miss out on. If you want to try something different, the simplest step is always to add new ingredients. Look no further, you might already have them in your pantry: I’m favoring matcha, miso, tahini,<a href="https://www.kitchenstories.com/en/recipes/black-sesame-pop-tarts-8cba"> black sesame</a> seeds, and Chinese five-spice. They may not be completely new, but they are each so underrated in the wonderland of Christmas baking.

Tahini-miso-cookies

Flourless five-spice chocolate cake with ginger cream

We tried these instagram-famous Neapolitan cookies in the test kitchen, which made it to the list of <a href="https://www.thekitchn.com/features/quarantine-cookies" rel="nofollow">best cookies of 2020</a> and ‘<a href="https://www.tastecooking.com/the-cookie-of-the-season/" rel="nofollow">the’ cookie of the season</a>. Unprecedentedly bold, I even experimented with powdered goji berries for an orangey shade. They turned out fabulous and perfectly swap-worthy.

Making them is rather easy: Use a basic sugar cookie or butter cookie recipe (like these <a href="https://www.kitchenstories.com/en/recipes/sables-french-butter-cookies">Sablés</a>), divide the doughs, mix them with different natural food coloring or flavors, and combine them into a ball again, roll them out, and cut out the shapes.

When it comes to the celebratory meal, inspiring your table with novelty doesn’t mean an endless ingredient list and preparation time. Think of the glaze to your roast, the butter to your bread, and all the dips and sauces. Here are a few not-overly-stressful but different choices: 

Duck pancakes with cucumber, pomegranate, and hoisin sauce

Roast lamb with mint sauce

Steak with celery root rösti and kimchi butter

5-ingredient honey-miso ribs

3.  Cure the fomo of this year’s food trend

This year’s quarantine time truly made a few things shine on social media:<a href="https://www.kitchenstories.com/en/recipes/internet-famous-frothy-dalgona-coffee-757a"> dalgona coffee</a>, <a href="https://www.kitchenstories.com/en/stories/the-simplified-guide-to-making-sourdough-starter-at-home">sourdough</a>, hot chocolate bombs. Boredom is a great excuse to tick these food trends off the list: to try at least once (or one last time) and later be filled with the pride of  “been there, done that”.

However, you could also make them more festive: A glass of Dalgona coffee infused with chai spice (add it when whipping the coffee with sugar)? Make sourdough cookies with colorful frosting! What about finally baking the <a href="https://www.kitchenstories.com/en/stories/whats-the-deal-with-garden-focaccia">garden focaccia</a> but with some festive decorations? And, hot chocolate bombs can be dropped other hot drinks too:<a href="https://www.kitchenstories.com/en/recipes/irish-coffee"> Irish coffee</a> anyone?

Sourdough banana bread

TikTok’s viral hot chocolate bombs

4. Non-alcoholic drinks are the new black

For many, the holidays go hand in hand with drinks—followed by Dry January. Instead of promoting a dry December, I would rather assert that non-alcoholic drinks should be exciting this year when massive celebratory events are on hold. The fact is, they’re also having a moment in recent years, in an enjoyable rather than abstinent way. Flipping through Julia Bainbridge’s cookbook <a href="https://www.amazon.de/-/en/Julia-Bainbridge/dp/1984856340" rel="nofollow">Good Drinks</a> can be a great source of inspiration, but a few cups of mulled wine will always be forgiven. Or you always mull apple juice!

Salty elderflower fizz

Virgin margarita

Raspberry tea and rosemary sour

Of course, throughout the season, we’ll continue to fill your festival table with loads of ideas! Stay tuned for more.

Tie-dye dumplings

Hanna tries to make a floral jello cake

How I’m making the long hours indoors cozier than cozy

4 Ideas to Up Your Wintery, Holiday Cooking

This article is part of our monthly issue &quot;A Culinary Christmas Carol,&quot; in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we&#x27;ll share fun recipes, last minute gift ideas, tips for cooking a small feast in case you&#x27;re social distancing, and plenty of light-hearted holiday content for you to unwind with. Check out <a href="https://www.kitchenstories.com/en/stories/letter-from-the-editor-a-culinary-christmas-carol">this link</a> to find an overview of all our weekly topics, stories, recipes, and more.

The Christmas season is already in full swing and as well baking <a href="https://www.kitchenstories.com/en/stories/id/6830e9c0-0113-46b8-a0fa-38122b636222?draft=1&amp;v=1607335692">homemade cookies</a> and juggling inevitable <a href="https://www.kitchenstories.com/en/stories/id/d7c72ac0-26a7-471f-9bfa-3b7db1b177de?draft=1&amp;v=1607335785">Christmas errands</a>, one or two other thoughts just might have strayed to the upcoming festive meal.

At home, we’ve never stuck to a traditional menu. Meat-eaters and vegetarians have always been united under our roof, which is why our Christmas dinners have always been, and still are, more of a buffet of various dishes. I’ve always associated Christmas Eve with fragrant rice and sumac, colorful oven vegetables, roasted chicken legs with a light crispy honey glaze and fragrant toasted nuts.

Though I’m a meat-eater myself, that doesn’t mean I don’t appreciate the wealth of delicious vegetarian and vegan Christmas dishes. And, fortunately I don&#x27;t have to choose just one this year, thanks to my family&#x27;s buffet concept! So believe me when I say that these dishes are in no way inferior to their traditional counterparts. If you also feel like trying something new this year, then the following vegetarian and vegan recipes are her for you. For an unforgettable Christmas dinner of a different kind, for everyone at your table

Our 10 favorite vegetarian & vegan Christmas recipes

Hearty vegetarian stew

Savoy cabbage in puff pastry

Baked zucchini with millet filling

Quick pumpkin from the pan

Aromatic roasted vegetables

Cauliflower steak

Artichokes with lemony vinaigrette

Caramelized onion tarte tatin

Vegetarian Wellington

What are your favourite fish- and meatless Christmas recipes? Let us know in the comments below!

Ideas for a feast for all

The Very Best Vegetarian and Vegan Christmas Dishes

This article is part of our monthly issue &quot;A Culinary Christmas Carol,&quot; in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we&#x27;ll share fun recipes, last minute gift ideas, tips for cooking a small feast in case you&#x27;re social distancing, and plenty of light-hearted holiday content for you to unwind with. Check out <a href="https://www.kitchenstories.com/en/stories/letter-from-the-editor-a-culinary-christmas-carol">this link</a> to find an overview of all our weekly topics, stories, recipes, and more.

The memories I have of my favorite holidays are almost entirely around the table, around the food, around the plates (and stomachs) that are always just a little bit too small. Copious amounts of creamy mashed potatoes, platters of turkey or ham too heavy to hold, mountains of dinner rolls I’d drench in gravy boat-loads of the homemade stuff I swear I could eat like soup, and of course, after having more than my fair share of savory (tinged with the tart sweetness of a spoonful or two of cranberry sauce), the pies make an appearance—classic <a href="https://www.kitchenstories.com/en/recipes/american-apple-pie">apple pies</a>, custardy <a href="https://www.kitchenstories.com/en/recipes/pumpkin-pie">pumpkin pies</a>, classic (<a href="https://www.kitchenstories.com/en/recipes/chocolate-pecan-pie">or not so classic</a>) <a href="https://www.kitchenstories.com/en/recipes/pecan-pie">pecan pies</a>, maybe even a <a href="https://www.kitchenstories.com/en/recipes/gingered-strawberry-rhubarb-pie-with-crumb-topping-en">berry</a> or <a href="https://www.kitchenstories.com/en/recipes/sour-cherry-pie">cherry</a> or <a href="https://www.kitchenstories.com/en/recipes/banoffee-pie">something-cream pie</a>.

This year though, it’s going to be different. Whether you live near your loved ones or halfway around the world from them, gatherings are going to have to be smaller—much smaller—but that doesn’t mean you shouldn’t have them. In fact, we might need them this year more than ever. I’m not going to give you tips to have “the best” virtual holiday with your family, I think we’re all a bit over the screen time, the talking over each other or not talking at all, and there are plenty of other “resources” for this type of celebration. Instead, I want to convince you that, whether the table will be set for four, three, two, or one, we owe it to ourselves to stand up to this year and not let it get the best of us or our holiday celebrations.

While it might be true that food takes center stage for many of us around the holidays, it’s our family and friends that make that food mean something. So when most of those people are stripped away from the holidays by a global pandemic, it’s easy to slip into the mindset that the celebration is therefore rendered meaningless and should be skipped or cancelled—thanks Covid19! While there’s no arguing our way out of the fact that the scale will be smaller and the number of households limited, there is at least one valid argument to be made for keeping the holiday intact: Do it for yourself.

By nature (or nurture, depending on who you ask) I have a tendency towards pessimism and melancholy and this year has been tough. I’ve tried many things to pick myself up, to try and look at the glass as half full, to push my face towards the sunshine of optimism, but by far the best relief I’ve found has been in my kitchen and at my table. It’s a simple pleasure to <a href="https://www.kitchenstories.com/en/stories/30-big-baking-and-cooking-projects-to-conquer-at-home">spend a few hours</a> (or an entire day) hovering over the stove, peering into the oven, or leaning over a cutting board. This might not be true for us all, and that’s fair, but I’m certain we find common ground when we finally sit down at the table, plate steaming with the reaped reward of our labor. It’s this simple satisfaction that pushed me to make a tiny, very untraditional Thanksgiving for two, and it’s this simple satisfaction that pushes me now to convince you to experience that for yourself this holiday season. Set aside some time, set aside some money, and do something nice for yourself. You deserve it.

There are just three main takeaways you should think about as you plan your scaled down holiday menu to ensure nothing burns, everything’s properly cooked, and whoever’s at your table (even if it&#x27;s just you) is happy. First, read the recipes all the way through. This is important any time you’re following a recipe, but especially when you want to scale it down (or up). Reading the ingredient list will tip you off to some things that scale nicely (see: garlic cloves or potatoes) and things that just don’t scale well at certain sizes (see: eggs). Reading the steps will alert you if there are specific tools (see: baking pans) that will also need to be adjusted from their original size, and already get you thinking about how you might need to adjust cooking and baking times as you work your way through the recipe.

Second, try turning to recipes that were developed specifically with small serving sizes. If you read through the recipes and feel at a loss for how to approach scaling them down, try searching the good old internet for recipes developed with a small table in mind. There are whole <a href="https://www.dessertfortwo.com/" rel="nofollow">blogs dedicated to this topic</a> and <a href="https://food52.com/blog/24514-dinner-for-one" rel="nofollow">plenty of listicles</a> from all of your <a href="https://www.jamieoliver.com/recipes/category/occasion/dinner-for-two/" rel="nofollow">favorite food publications</a>, so if you do a little digging, you can definitely curate a little menu where no extra effort is needed to scale the recipes down. Last but not least, learn to love your leftovers. This might go without saying, but of course, some recipes just aren’t worth scaling down, because the <a href="https://www.kitchenstories.com/en/recipes/leftover-turkey-sandwich-with-cranberry-sauce">leftovers are great</a>, can be <a href="https://www.kitchenstories.com/en/stories/your-big-batch-freezer-friendly-weekly-meal-plan">frozen</a> for later, or even completely <a href="https://www.kitchenstories.com/en/stories/arancini-or-the-best-way-to-use-up-leftover-risotto">repurposed</a> for <a href="https://www.kitchenstories.com/en/stories/what-to-do-with-leftover-christmas-cookies">another dish</a>. Basically, don’t be afraid to make <a href="https://www.kitchenstories.com/en/recipes/pumpkin-pie">an entire pie</a> if that’s what you want!

15 scalable recipes for your holiday table

Now that you have some quick tips at your disposal and a renewed vigor for putting on a downsized celebration, here are 15 recipes that you can easily scale down for two or one. Use the serving toggle button above the ingredients list to physically scale the recipe down, but don’t get thrown off if odd fractions and weird numbers come your way—just round up to the nearest regular fraction.

Marinated green beans with savory and onions

Ricotta toasts with honey-roasted pears

Cranberry cider

Roasted green beans and mushrooms with herbed Parmesan breadcrumbs

Granny’s sweet potatoes with peanut butter and marshmallows

Spatchcocked turkey with anise and herbs

3-ingredient mini vanilla bread pudding

Savoy cabbage salad with pears, walnuts, and ham

3-ingredient Rumkugeln (Chocolate rum balls)

Crunchy celery salad with almonds and cranberries

Chicken Marbella

Zero waste roast chicken

Light Waldorf salad with caramelized grapes

Easy apple cobbler

It's still worth celebrating, even if we're social distancing

How to Plan a Smaller Holiday Menu for 2 (or 1)

In Charles Dickens’ A Christmas Carol, the grumpy, greedy protagonist Ebenezer Scrooge is visited by 3 spirits of Christmas past, present, and future that soften his heart and transform his outlook on the world around him (and the holiday season itself). It’s one of the world’s most famous Christmas tales—and it inspired us for this year’s December Issue.

This time of year is shrouded in memory and nostalgia, and its traditions are passed down across generations—and yet, each year we fall down rabbit holes trying to find new inspiration for our holiday menus, decor, and activities. What better way to mitigate these two pulls than to indulge them? For the next month, just like Ebenezer, we’ll take a deeper look at Christmas culinary traditions across the ages to explore traditions and recipes deserving of a comeback, examine current holiday trends, and imagine what future Christmas dinners may look like.

Each week of December will focus on one time period: past, present, or future. Within each theme, we’ll highlight favorite recipes, traditions, and memories of our team and community. From Christmas cookies and gift ideas, to novel new ways to modernize your holiday menu, we’ll explore Christmas from nearly every angle. Last but not least, for the fourth and final week of December, we’ll dial things back from all things Christmas-indulgence to reflect on the year’s best recipes and content and offer ideas for coming down off of the feasting marathon.

What are your favorite Christmas memories? Does your family make the same meal year over year, or do they switch things up? What was the best present you ever received? This week, we’re embracing nostalgia and highlighting the very best of our collective Christmas memories. Chime in with your own thoughts, and don’t hesitate to upload your favorite Christmas recipe to Kitchen Stories for the whole community to enjoy! - <a href="https://www.kitchenstories.com/en/stories/the-gifts-we-keep-on-giving">The Gifts We keep On Giving</a> - <a href="https://www.kitchenstories.com/en/stories/the-best-from-our-community-christmas-cookies">The Best From Our Community: Christmas Cookies</a>

Christian tries to make baked Alaska

In our second week of a Culinary Christmas Carol, we’re sharing ideas for how to celebrate the holiday in ways that feel very ‘of the moment’. From how to throw a cheery Christmas dinner for 2 amidst the lockdown, to last-minute homemade Christmas gifts, and holiday food from around the world to try, we have lots of entertaining ideas in store for a very 2020 Christmas celebration. - <a href="https://www.kitchenstories.com/en/stories/how-to-plan-a-smaller-holiday-menu-for-2-or-1">How to Plan a Smaller Holiday Menu for 2 (or 1)</a> - <a href="https://www.kitchenstories.com/en/stories/we-all-do-christmas-differently-and-thats-something-to-celebrate">We All Do Christmas Differently—And That’s Something to Celebrate</a> - <a href="https://www.kitchenstories.com/en/stories/last-minute-christmas-gifts-straight-from-your-kitchen">Last Minute Christmas Gifts Straight From Your Kitchen</a>

Italian sausage and sage lasagna

Ruby tries to make German cheese spaetzle

For our last week of the Culinary Christmas Carol, we’re pulling out our crystal balls to predict what Christmas Future might look like. Will meat still serve as the centerpiece of our celebrations, or will we find equally compelling and festive vegetarian alternatives? How do food trends play into our beloved Christmas recipe traditions? Find out what our team thinks, and weigh in with your own opinions and predictions this week! - <a href="https://www.kitchenstories.com/en/stories/the-very-best-vegetarian-and-vegan-christmas-dishes">The Very Best Vegetarian and Vegan Christmas Dishes</a> - <a href="https://www.kitchenstories.com/en/stories/4-ideas-to-up-your-wintery-holiday-cooking">4 Ideas to Up Your Wintery, Holiday Cooking</a> - <a href="https://www.kitchenstories.com/en/stories/christmas-cookies-that-are-accidentally-vegan-and-100-delicious">Christmas Cookies That Are Accidentally Gluten-Free and 100% Delicious</a>

The week between Christmas and the New Year is the no man’s land of the holiday season. It still feels festive, and yet it’s quieter and in many ways more relaxing than the weeks before. For this oft-underrated week, we’ve decided to focus on coming down from the feasts and festivities with recommendations on digestifs, fun ideas and challenges for the new year, and of course, a sentimental look back on the best content we published here on Kitchen Stories in 2020. Happy New Year!

The best of Christmas past, present, and future

Letter from the Editor: A Culinary Christmas Carol

One of my favorite things to do at the end of each year is cure my FOMO by scouring the “best of” lists from every media outlet I regularly read: best movies, best albums, etc. I’m a true believer of <a href="https://www.spiegel.de/international/zeitgeist/spiegel-interview-with-umberto-eco-we-like-lists-because-we-don-t-want-to-die-a-659577-2.html" rel="nofollow">Umberto Eco</a>’s argument: “We like lists because we don’t want to die.”

This year, I’ve invited some of our editors to share with us what content they’ve been consuming this year—from books to Youtube channels! If you want to learn a new thing or two, or mostly be entertained, read on for their recommendations. Whether you’re chilling on your sofa or fighting the boredom of a long flight, we’re sure you’ll find something interesting below.

Recently a break, for me, has meant disconnecting from all things screen. This means the laptop, TV, and phone are all off limits. Thanks to some “winter cleaning and purging” I forced myself to do, I’ve unearthed and started to pore over old issues of Lucky Peach, cookbooks I never got the chance to really read or use (including Jessica Koslow’s <a href="https://www.amazon.com/-/de/dp/141972231X/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=everything+I+want+to+eat&amp;qid=1575970763&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=11945732684544c6e1fb62f97f96786e&amp;language=de_DE" rel="nofollow">Everything I Want to Eat</a> from 2016), and novels gifted by friends that I ended up sticking into the bookshelf and forgetting about (<a href="https://www.amazon.com/-/de/dp/0375714790/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=The+Leopard&amp;qid=1576234446&amp;sr=8-1" rel="nofollow">The Leopard</a> by Giuseppe Tomasi di Lampedusa, <a href="https://www.amazon.com/-/de/dp/1408897989/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=all+among+the+barley&amp;qid=1575970860&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=d118b7fd2878137047237fca43d57e6a&amp;language=de_DE" rel="nofollow">All Among The Barley</a> by Melissa Harrison, and <a href="https://www.amazon.com/-/de/dp/1781259607/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=ruby+tandoh&amp;qid=1575970898&amp;sr=8-2&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=46500c274a327e93d9861084b62848aa&amp;language=de_DE" rel="nofollow">Eat Up</a> by Ruby Tandoh for instance).

In addition to what I was able to dust off from storage, I’ve also been reading and listening to a few other things that will probably prove helpful in filling in the gaps of my semi-screen-free winter break, and that I can highly recommend to the like-minded: <a href="https://www.amazon.com/-/de/dp/132866225X/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=The+Best+American+Food+Writing+2019&amp;qid=1575970933&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=4d991058b8dc73f062da78d6a17e8931&amp;language=de_DE" rel="nofollow">The Best American Food Writing 2019</a> edited by Samin Nosrat, <a href="http://www.racistsandwich.com/" rel="nofollow">The Racist Sandwich Podcast</a>, and <a href="https://myfavoritemurder.com/" rel="nofollow">My Favorite Murder</a> podcast (a guilty pleasure).

The name <a href="https://www.instagram.com/fuchsiadunlop/?hl=en" rel="nofollow">Fuschia Dunlop</a> first came to my attention last year, though she’s been popular in the West for a while. Not only did she pop up on David Chang’s show<a href="https://www.netflix.com/de-en/title/80170368" rel="nofollow"> Ugly Delicious</a> (still my favorite food show on Netflix), but her memoir <a href="https://www.amazon.com/-/de/dp/0393357740/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=Shark%27s+Fin+and+Sichuan+Pepper&amp;qid=1575970975&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=95862c7224f06c906432e0b06669c119&amp;language=de_DE" rel="nofollow">Shark’s Fin and Sichuan Pepper</a> was also translated and published in Chinese. As someone who was born and raised in Sichuan province, it was both nostalgic and mesmerizing for me to be re-introduced to something that I’m very familiar with, but from a completely new and nuanced perspective. Her new cookbook <a href="https://www.amazon.com/-/de/dp/1324004835/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=the+food+of+sichuan&amp;qid=1575991067&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=49a7435d99be390026f399e6d59c863c&amp;language=de_DE" rel="nofollow">The Food of Sichuan</a> was released this fall and is listed among the best cookbooks in 2019—it currently sits on my desk, taken hostage from our KS library. It’s a masterpiece filled with authentic recipes and introductions to traditional cooking methods and ingredients.

For those who are interested in Chinese regional cooking, Netflix has released a new documentary series <a href="https://www.netflix.com/de-en/title/80991060" rel="nofollow">Flavorful Origins</a>, from the most renowned Chinese food documentary director. Seasons one and two focus on Chaoshan (a region in Canton) and Yunan. The first season already motivated me to book a trip to Canton for the upcoming holidays, so I believe that’s convincing enough. For a more entertaining option, try this short but heart-warming Japanese series <a href="https://www.netflix.com/de/title/80113037" rel="nofollow">Midnight Diner: Tokyo stories</a>.

Beyond the screen, I enjoyed reading the essay collection <a href="https://www.amazon.com/-/de/dp/1579658407/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=You+and+I+Eat+the+Same&amp;linkCode=sl2&amp;linkId=6a54b64a497ce4b07b4f90b7c5e9c367&amp;qid=1576234804&amp;sr=8-1" rel="nofollow">You and I Eat the Same</a> and listening to podcasts concerning the global representation, authenticity, and credibility of Asian cuisine, for example, <a href="https://www.ft.com/content/54c2f446-a3de-4b5c-a4c3-b6c237f04a07" rel="nofollow">Financial Times Culture Call with the owner of Mission Chinese</a> and <a href="https://podcasts.apple.com/us/podcast/the-dave-chang-show/id1375877915" rel="nofollow">Dave Chang’s talk with Indian food writer Madhur Jaffrey</a>.

For the Christmas holiday this year, I’m flying home to see family in the U.S. Apart from down time in the form of rest and relaxation, that also means about 20 idle hours to fill of round-trip travel. And while I love a good plane movie (I have an inexplicable affinity to watch ones that make me cry in public), I’m also excited to dig into a new book series—the “<a href="https://www.amazon.com/-/de/dp/0440419514/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;crid=2I2KM4B40B43D&amp;keywords=his+dark+materials+phillip+pullman&amp;qid=1575991371&amp;sprefix=His+Dark+Materials+Phillip,aps,232&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=7d7d9bc2be4a5da8e38a68fb9d389e36&amp;language=de_DE" rel="nofollow">His Dark Materials</a>” trilogy, suggested to me by fellow <a href="https://www.amazon.com/-/de/dp/1338218395/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=harry+potter+boxed+set&amp;qid=1575991410&amp;sr=8-6&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=73b3887a6f9b1115cf9855aee9cba877&amp;language=de_DE" rel="nofollow">Harry Potter</a>-enthusiast, <a href="https://www.kitchenstories.com/en/users/ruby">Ruby</a>—and get caught up on podcasts like NPR-favorites “<a href="https://www.npr.org/podcasts/510308/hidden-brain?t=1575632129245" rel="nofollow">Hidden Brain</a>” and “<a href="https://www.thisamericanlife.org/" rel="nofollow">This American Life</a>”.

For light entertainment, I’d highly recommend following <a href="https://www.instagram.com/nytimescookingcomments/" rel="nofollow">this Instagram account</a> for endless fun from the New York Times Cooking comments section (you can read more background on it <a href="https://www.theringer.com/2019/2/7/18214477/nytcooking-comment-section" rel="nofollow">here</a>). I’d wager one day our own community will rival theirs in wit and flair (challenge accepted?). And if you’ve ever wondered what it’s like to work behind-the-scenes at a food publication, I loved this <a href="https://www.tastecooking.com/things-chefs-do-that-you-should-not-do/" rel="nofollow">fun-loving piece</a> from <a href="https://www.jjgoode.com/" rel="nofollow">JJ Goode</a>’s column at <a href="https://www.tastecooking.com/" rel="nofollow">Taste</a> (a go-to resource for great food writing) on the art of transforming chef’s recipes into ones us lay people can work with.

Christmas: Don’t get me wrong, I like that single day of eating and wintry coziness (a novelty for Australians), but otherwise, the season over here is a struggle for me. It’s cold and dark outside and you generally can’t do anything except overeat and wear elasticated clothing until you greet the new year, in bracing cold and darkness, and think—yes, another year gone—and another few months until I see the sun in Berlin. People tell you it’s a time to reflect, but I prefer distractions. Here are mine:

I am a sucker for the people interviewed over a meal trope, whether it’s <a href="https://www.theguardian.com/food/series/lunch-with" rel="nofollow">The Guardian’s Lunch With...</a> column, or in podcast form like Ottolenghi’s ‘<a href="https://podcasts.apple.com/au/podcast/simple-pleasures/id1433913965" rel="nofollow">Simple Pleasures</a>’ or banter-rich <a href="https://podcasts.apple.com/au/podcast/table-manners-with-jessie-ware/id1305228910" rel="nofollow">Table Manners</a> hosted by singer Jessie Ware and her mother Lennie—their dynamic and occasional menu-planning paranoia is both hilarious and relatable, and I’m looking forward to tuning into the episode with Queer Eye’s cooking expert Antoni Porowski (and while you’re at it, watch <a href="https://www.youtube.com/watch?v=ZnmkPnsVlwE" rel="nofollow">this charming video</a> of him challenging co-star Tan France to cook a French omelet).

Then, to lift me out of my seasonal affective disorder, I need some nostalgic nourishment. I like to go back to the program that perhaps started it all for me: The Two Fat Ladies, the hit UK cooking show from the 90s that featured its two outspoken, delightfully inappropriate hosts, Jennifer and Clarissa, traveling around the UK on a motorbike, goggles, leathers and all, cooking for everyone from cloistered nuns to local fishermen. They will entertain that mulled wine right out of your hand. You can find<a href="https://www.youtube.com/watch?v=nu9yUU0fTAk&amp;list=PLJS6gfE_0L-X6s7D11Fb5hOFuGw-YhJ0Z" rel="nofollow"> most of the episodes</a> on Youtube.

My seasonal project is to make cultured butter, inspired by <a href="https://www.youtube.com/watch?v=GBecgW3WSfc&amp;t=60s" rel="nofollow">this video</a> by the talented Magic Ingredient on Youtube—my fellow editor Xueci and &quot;Weird German Food&quot; dream partner showed me the channel and I find the videos nothing short of meditative to watch. Xueci, sorry for stealing your recommendation. Peace.

The days between Christmas and New Year’s Eve are some of my favorites, as they equate to pure coziness for me. Sleeping in, wearing sweatpants 24/7, sneaking into a café to read the newspaper, then go for a walk and right back to the couch, where books and my laptop are already waiting for me. I surround myself with a mix of new things that I didn’t have time for yet, and personal classics that are simply part of my holidays. Will I watch all movies based on Astrid Lindgren books again? Of course! Do I keep listening to the Christmas album by Sufjan Stevens? Most likely! Another round of watching all the <a href="https://www.amazon.com/-/de/dp/B005OCFHHK/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=Harry+Potter+movies&amp;qid=1575994054&amp;sr=8-3&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=2a90f6b7fefe265855228e12be033cf6&amp;language=de_DE" rel="nofollow">Harry Potter movies</a>? Certainly! And since there’s a new Star Wars movie coming up, why not watch all of the old episodes again?

But as you most likely know all of these already, here are a few other favorites that got me excited this year: &quot;Killing Eve&quot; is one of the best TV series I&#x27;ve seen in recent years, and since you can’t stop watching, you&#x27;ll be done with both seasons in less than 12 hours. Time to grab a book—for me, reading is the essence of coziness and the best reason to push your mobile phone and laptop far away from you. Some of my highlights this year were &quot;<a href="https://www.amazon.com/-/de/dp/B07HQGCH5B/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=An+Absolutely+Remarkable+Thing&amp;qid=1575993902&amp;sr=8-2&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=77d8bc181c92c91a923e1d51e9127318&amp;language=de_DE" rel="nofollow">An Absolutely Remarkable Thing</a>&quot; by Hank Green and &quot;<a href="https://www.amazon.com/-/de/dp/0385543786/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=The+Testaments&amp;qid=1575993938&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=24aec31995eca2b9faf1bfe04f884d94&amp;language=de_DE" rel="nofollow">The Testaments</a>&quot; by Margaret Atwood. And although these are older, I&#x27;ve finally managed to read Stieg Larsson&#x27;s &quot;<a href="https://www.amazon.com/-/de/dp/0307595579/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=Millennium+Trilogy&amp;qid=1575993955&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=9de3c2cad4eef30435e1305af1ae3881&amp;language=de_DE" rel="nofollow">Millennium Trilogy</a>&quot; —so make some coffee, sandwiches, and settle down on the windowsill with these three books. On my to-read list is Ali Smith’s “<a href="https://www.amazon.com/-/de/dp/1101969946/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=Ali+Smith:+Autumn&amp;qid=1575993972&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=b3f79e1d016b2adb3c39149fa589677c&amp;language=de_DE" rel="nofollow">Seasonal Quartet</a>” and the debut novel &quot;<a href="https://www.amazon.com/-/de/dp/B072JT5GT5/ref=as_li_ss_tl?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;keywords=A+Woman+is+no+man&amp;qid=1575994020&amp;smid=A2TMTTMKNY2N1U&amp;sr=8-1&amp;linkCode=sl1&amp;tag=kitchstori-20&amp;linkId=8a4ddc46c86edd6e3b3f6e142b8c0076&amp;language=de_DE" rel="nofollow">A Woman Is No Man</a>&quot; by Etaf Rum.

And if you just want spend time without books, movies, and TV series, just scroll through the Instagram account &quot;<a href="https://www.instagram.com/cutest.cows/" rel="nofollow">cutest.cows</a>&quot;—you&#x27;re welcome!

Editor’s picks

What You Should Read, Watch, and Listen to This Holiday Season

Every year, when most of the Christmas cookies are eaten and all presents are wrapped decoratively, we hit the home stretch: Christmas Eve is coming! For us at Kitchen Stories, there’s clearly one epicenter in the middle of festivities: unpacking our presents. Just kidding, of course it’s the Christmas dinner! Christmas is one of these occasions on which we love to spend a bit more time in the kitchen. We (and maybe you, too) want to serve a Christmas menu that isn’t short on anything. For some people, the Christmas dinner is highly connected to traditions which is why they’ll cook the very same dish every year. But for those of you who haven’t decided on a dinner menu yet, who are open for new inspirations, or who are looking for vegetarian and vegan alternatives, we’ve prepared a helpful decision tree that will solve all (well, at least some) of your problems. We asked our editors Ruby, Lisa, and Julia, editor-in-chief Julie, and our chef Christian to put together their perfect Christmas menu. But which one is the right menu for you? Let’s find out with our quiz!

Team Christian – The Fancy Christmas Menu

“All ingredients for my Christmas menu fit the winter season perfectly. I know that this menu is a bit more elaborate, but you can prepare most of it in advance (or ask your family to help you). The artichokes are the perfect starter and whet your appetite for more. This is when the salmon tartare is served which will bring freshness to your palate. It’s followed by wonderfully tasty ravioli that are also an eye-catcher on your dinner table! Afterwards, it’s time for the centerpiece of my menu, ox cheeks that are stewed for 4 hours. The super tender and aromatic meat almost falls apart on your fork and gets a fresh note thanks to the gremolata.”

Starter: <a href="https://www.kitchenstories.com/en/recipes/artichokes-with-lemony-vinaigrette">Artichokes with lemony vinaigrette</a> and <a href="https://www.kitchenstories.com/en/recipes/beetroot-carpaccio-with-salmon-tartare-and-wasabi-cream">beetroot carpaccio with salmon tartare and wasabi cream</a> Main: <a href="https://www.kitchenstories.com/en/recipes/potato-and-mint-ravioli-with-sage-butter">Potato and mint ravioli with sage butter</a> und <a href="https://www.kitchenstories.com/en/recipes/braised-ox-cheeks-with-celery-puree-and-gremolata">braised ox cheeks with celery purée and gremolata</a> Dessert: <a href="https://www.kitchenstories.com/en/stories/build-a-better-cheese-platter">Cheese platter</a>

Team Julie – The relaxed Christmas menu

“I’m all for easy entertaining. Elaborate menus put the pressure on – for the guest, as much as for the host. So when it comes to my holiday spread this year, I’m opting for a casual, family-style approach. In this menu, everything can be at least partially prepped ahead, and there’s no stiff starter-main-dessert setup to get hung up on. Ask your family and friends for help putting together the finishing touches, so that you can focus on time together above all else.”

Savory: <a href="https://www.kitchenstories.com/en/recipes/ricotta-toasts-with-honey-roasted-pears">Ricotta toasts with honey-roasted pears</a>, <a href="https://www.kitchenstories.com/en/recipes/herb-roasted-chicken-with-root-vegetables">herb-roasted chicken with root vegetables</a>, <a href="https://www.kitchenstories.com/en/recipes/creamy-garlicky-mashed-potatoes">creamy, garlicky mashed potatoes</a> and <a href="https://www.kitchenstories.com/en/recipes/caramelized-pear-radicchio-and-blue-cheese-salad">caramelized pear, radicchio, and blue cheese salad</a> Sweet: <a href="https://www.kitchenstories.com/en/recipes/chocolate-mousse">Chocolate mousse</a>

&quot;Tradition isn’t a huge factor in my Christmas menu planning: There’s really no ‘constant’ dish each year for me and this, I find, is all the fun. Last year, I was visiting home in Australia, so half the menu came off the barbecue I volunteered to fan outside in the heat (I was the only person in my extended family willing to do this, which tells you something about the temperature). This year I’m in Europe again so it’s back to heartier, spiced and citrusy, christmassy flavours right through from the ricotta roasts, the crackling-heavy pork-de-resistance, to the wintry pavlova at the end…which is my little wave to home.&quot;

Starter: <a href="https://www.kitchenstories.com/en/recipes/spiced-kumquat-chutney-and-ricotta-toasts">Spiced kumquat chutney and ricotta toasts</a> Main: <a href="https://www.kitchenstories.com/en/recipes/crispy-rolled-pork-belly-with-cranberries-and-herbs">Crispy rolled pork belly with cranberries and herbs</a> with <a href="https://www.kitchenstories.com/en/recipes/roasted-persimmon-salad-with-maple-mustard-vinaigrette">roasted persimmon salad with maple-mustard vinaigrette</a> and <a href="https://www.kitchenstories.com/en/recipes/cauliflower-steak">cauliflower steak</a> Dessert: <a href="https://www.kitchenstories.com/en/recipes/cinnamon-pavlova-with-apple-pear-compote-and-mascarpone">Cinnamon Pavlova with apple-pear compote and mascarpone</a>

Team Lisa – The Vegetarian Christmas Menu

“I’m a huge fan of tried and trusted classics, but at the same time, I like to surprise my family with a few unfamiliar flavors. That’s why I start with a sweetish soup, followed by a main dish served with tangy Brussels sprouts, and end with a very traditional dessert. Only I don’t serve the classic German baked apple, but the proven American apple pie.”

Starter: <a href="https://www.kitchenstories.com/en/recipes/carrot-and-pear-soup">Carrot and pear soup</a> Main: <a href="https://www.kitchenstories.com/en/recipes/savory-potato-and-hazelnut-strudel-with-braised-cabbage-and-red-wine-sauce">Savory potato and hazelnut strudel with braised cabbage and red wine sauce</a> and <a href="https://www.kitchenstories.com/en/recipes/crispy-roasted-brussels-sprouts-with-soy-sauce">crispy roasted Brussels sprouts with soy sauce</a> Dessert: <a href="https://www.kitchenstories.com/en/recipes/american-apple-pie">American apple pie</a> with vanilla ice cream

”I associate the Christmas dinner with many childhood memories that I want to revive and enjoy every year. This is why traditional German potato dumplings and a hearty goulash will never be missed in my Christmas menu – even though I’m vegan now. I could just snooze in this smoky mushroom goulash with bread dumplings! I’m also serving a fresh salad, which isn’t meant to be served as an appetizer, but rather as a fresh side dish to the hearty main. The vegan chocolate mousse needs some time to chill, but you can easily prepare it the day before to save some time and stress on Christmas Eve.”

Main: <a href="https://www.kitchenstories.com/en/recipes/smoky-mushroom-goulash-with-bread-dumplings">Smoky mushroom goulash with bread dumplings</a> und <a href="https://www.kitchenstories.com/en/recipes/pink-pomelo-salad-with-kale-and-avocado">pink pomelo salad with kale and avocado</a> Dessert: <a href="https://www.kitchenstories.com/en/recipes/vegan-chocolate-mousse-with-aquafaba">Vegan chocolate mousse with aquafaba</a>

Christmas Recipes

Recipes

Stories

Other categories

Download the Kitchen Stories app now!