Recipe Roundup

Recipes From Bon Appétit’s 2023 Holiday Issue

The December/January issue of the magazine is here to help you celebrate—and get through all the days that come before we close out another year.
MatchaSwirl Spritz Cookies on a pink fabric background
Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton

The holidays are upon us, which means it’s peak season for eating, drinking, and baking, and the latest issue of Bon Appétit magazine delivers on the occasion—and then some. There are plenty of recipes to help you entertain, including three riffs on the classic cheese ball, a supersize latke, and a tartare featuring salmon three ways (smoked, raw, and roe). This year’s batch of cookies has something for everyone, like a wreath-shaped matcha-tinted spritz and an upgraded s’mores sandwich cookie oozing with marshmallow and chocolate ganache (no campfire needed). But because we can’t live off sugar and festive fumes alone, there are wintery weeknight recipes to keep you going, including chicken al pastor, a cold weather pasta salad with Swiss chard and ditalani, and a quick and easy cheater’s paella.

You can get these—and all of Bon Appétit’s recipes—on the Epicurious App for iOS. Sign up for a free trial so you can start saving (and eating) your way through this list ASAP.

  • Pollo Guisado on a neutral fabric
    Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Tim Ferro
    1/30

    Saucy Pollo Guisado

    This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.

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  • Pumpernickel Panzanella salad in shallow bowl on a white plate
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen
    2/30

    Pumpernickel Panzanella

    Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.

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  • Chard Salad in a dark brown bowl
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen
    3/30

    Mostly Chard Tiny Pasta Salad

    Swiss chard, bitsy ditalini, salty feta, toasted pistachios, and sage take your average pasta salad into winter territory.

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  • Smoky Chicken and Avocado Salad on a metal platter
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen
    4/30

    Smoky Chicken and Avocado Kale Salad

    Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.

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  • Plate of herbs potatoes and salmon bits with a serving spoon on a cream colored fabric and navy napkin
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    5/30

    Herby Salmon and Potato Salad

    A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.

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  • Cast iron skilled filled with spiced lamb and topped with shaved curly carrots with lemon wedges and bread on the side
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    6/30

    Spiced Lamb and Shaved Carrots

    Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

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  • A single slice of squash coffee cake on a white background.
    Photograph by Isa Zapata, food styling by Taneka Morris
    7/30

    Butternut Squash Coffee Cake

    Butternut squash shows up canned pumpkin purée in this tasty fall-forward coffee cake with crisp streusel and a spiced sugar swirl.

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  • Salmon Onigiri in a yellow bowl on a green surface
    Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Tim Ferro
    8/30

    Salmon Teriyaki Onigiri

    These Japanese rice balls filled with salty-sweet salmon are customizable, fun, and great for snacking.

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  • Pimiento Cheese Ball with crackers on a purple plate
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Marina Bevilacqua
    9/30

    Pimiento Cheese Ball

    This retro American pimiento cheese ball takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal customizable party app.

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  • Port Wine Cheese Ball on a glass plate
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Marina Bevilacqua
    10/30

    Port Wine Cheese Ball

    A combination of cheeses and a dash of port form the base of this appetizer inspired by Hickory Farms’ iconic cheese ball.

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  • Classic Cheese Ball on a silver platter
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Marina Bevilacqua
    11/30

    Classic Cheese Ball

    Bring some retro glamour to your entertaining game with this easy recipe.

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  • a lined rim of a glass of coquito in front of a red stage curtain
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Marina Bevilacqua
    12/30

    Coquito

    This classic take on the coconutty Puerto Rican cocktail features warming spices and a generous glug of rum.

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  • ExtraLarge Latkes on a turquoise plate
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Marina Bevilacqua
    13/30

    Extra-Large Latkes

    These two skillet-size latkes are a faster, smoother road to party time. Serve right away or make in advance and let the guests slice their own pieces.

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  • Tiramisu Snowball Cookies dusted on a yellow background
    Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton
    14/30

    Tiramisu Snowball Cookies

    Easy to make and easy to love, this one-bowl recipe has plenty of flair.

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  • S'Mores Crème Pies on yellow fabric background
    Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton
    15/30

    S’mores Sandwich Cookies

    Layered with chocolate ganache and burnt marshmallow, these playful crème pies cram all of the flavors of s’mores into chewy, mess-free sandwich cookies.

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  • MatchaSwirl Spritz Cookies on a pink fabric background
    Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton
    16/30

    Matcha Swirl Spritz Cookies

    Grinch-colored, bite-size, and deeply adorable, these cookies make the case for buying a cookie press. 

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  • Carrot Halwa Cookie on a green background
    Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton
    17/30

    Chewy Carrot Halwa Cookies

    This nutty, spiced cookie is inspired by gajar ka halwa, a beloved South Asian pudding made with carrots, sugar, cardamom, and ghee. 

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  • Buttery Jam Diagonals Bon Appetit
    Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton
    18/30

    Buttery Jam Diagonals

    All the comfort of jam-filled thumbprint cookies in a striking, reimagined shape—and a streamlined, less-fussy process.

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  • Baklava Cookies on a pink background
    Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton
    19/30

    Baklava Cookies

    A snickerdoodle-like exterior with a surprise filling of honey-sweetened, gently spiced pistachios.

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  • ChileCheese Shortbread on a green background
    Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton
    20/30

    Chile-Cheese Shortbread Cookies

    Not to be confused with a cracker, these are soft, buttery cookies balanced by the right amount of salty cheese and gentle chile heat. 

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  • A bowl of salmon tartare sits atop a mound of ice in a larger bowl.
    Photograph by Chris Bernabeo, food styling by Lauren Stanek
    21/30

    Smoked Salmon Tartare

    Simple but elevated, this quick cracker-topper is perfect for a party.

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  • A hearty stew ino a dark bowl seen on a wood table.
    Photograph by Chris Bernabeo, food styling by Lauren Stanek
    22/30

    Pork Shank Garbure

    This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.

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  • A platter of brightly color squash topped with boquerones.
    Photograph by Chris Bernabeo, food styling by Lauren Stanek
    23/30

    Kuri Squash With Salsa Verde and Boquerones

    Nothing says “classy side dish” like anchovies draped over wedges of roasted squash and drizzled with a bright, herbaceous topping.

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  • A turon cut in half with a scoop of vanilla ice cream on a white plate.
    Photograph by Chris Bernabeo, food styling by Lauren Stanek
    24/30

    Turon (Banana Lumpia)

    Crispy on the outside, caramelly and soft within—you’ll find these plantain-stuffed turon disappear in an instant, especially when served hot with vanilla ice cream on the side.

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  • Two martinis with green olives on a black shelf.
    Photograph by Chris Bernabeo, food styling by Lauren Stanek
    25/30

    Mezcal Martini

    Castelvetrano olive brine provides a soft and buttery counterpart to mezcal in this simple twist on the classic cocktail.

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  • Filipino Spaghetti in a shallow black bowl
    Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Marina Bevilacqua
    26/30

    Filipino Spaghetti

    Thick, tangy banana ketchup is key to this savory-sweet spaghetti, which features hot dogs, ground pork, and marinara as the base of a Bolognese-style sauce.

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  • A green sheet pan lasagna with two pieces removed.
    Photograph by Peden + Munk, food styling by Shilpa Uskokovic
    27/30

    Sheet-Pan Spinach Lasagna

    Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.

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  • A platter of al pastor chicken garnished with cilantro and onions next to a plate of tortillas.
    Photograph by Peden + Munk, food styling by Shilpa Uskokovic
    28/30

    Easy Chicken Al Pastor

    Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.

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  • A cast iron skillet filled with shrimp paella on a stone surface.
    Photograph by Peden + Munk, food styling by Shilpa Uskokovic
    29/30

    Cheater’s Paella

    All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.

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  • A platter of steak covered in a red gochujang sauce topped with scallions.
    Photograph by Peden + Munk, food styling by Shilpa Uskokovic
    30/30

    Gochujang Steak Wraps

    Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.

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