From Jennifer Masley‘s vegan creamed corn to Deb Paquette’s coffee espresso pound cake, these recipes are handpicked by local chefs and restaurateurs. We reached out to eateries around town and begged them to share their favorite holiday recipes with us (and you). We are thrilled to see holiday regulars, such as sweet potato casserole and eggnog, as well as unexpected ideas, such as white chocolate and parsnip soup and rack of lamb with beet green and mint pistou, on the list. Follow the step-by-step instructions, and wow your friends and family with the final product. Get in the spirit of the holiday season with the help of these delicious holiday recipes!
Starters and Side Dishes
White Chocolate and Parsnip Soup with Dill, Lemon, Coco Dusted Crouton
Executive Chef Garrett Pittler, City Winery Nashville
One of Chef Pittler’s favorites and a featured dish on City Winery’s winter menu, this soup is sure to impress. Consider serving it as a holiday dinner appetizer, or make it the main course on a chilly night with friends. Click here for the full recipe.
Cornbread Muffins
Executive Chef Matt Farley, TomKats (Acme Feed & Seed, The Southern Steak & Oyster, Fin & Pearl, Southernaire Market)
Chef Farley’s “killer” recipe will land you with delicious cornbread in muffin form. You can bake the batter in a baking dish, but why make cornbread when you can make cornbread muffins? Chef Farley spices up this traditional holiday dish with jalapeños and cheddar cheese. Click here for the full recipe.
French Ratatouille
Owner Guenievre Milliner, Little Gourmand
Ratatouille is a holiday go-to for Guenievre. “Holiday meals are usually ‘heavy,’ and this is a great way for everyone to eat their vegetables,” she tells us. “Plus, it’s very easily done and can be made in advance — the more it cooks, the better it is. Leftovers can also be used in a quiche or frittata for brunch.”
Fall Crunch Salad
Chef Tom Cook, Trattoria Il Mulino
When planning for the holidays, many forget about a salad. Vegetables sautéed, mashed and cooked in casseroles typically take center stage. This year, showcase fall flavors in the form of a salad with apple cider vinaigrette.
Sweet Potato, Apple & Smoked Gouda Gratin
Chef Drew Fugere, Wild Iris
This gratin is the perfect side dish to accompany any holiday entrée. The savory flavors of shallots and smoked gouda complement the sweetness of the sweet potatoes and apples. The end result is nothing short of delicious. Click here for the full recipe.
Creamed Corn with Rosemary and Turmeric
Owner Margaret Furniss, Caviar & Bananas
Margaret took her pick of fall favorites on Caviar & Bananas‘ holiday menu, and creamed corn was the lucky winner. This take on creamed corn impresses with the unexpected addition of turmeric. Click here for the full recipe.
Shaved Brussels Sprouts Salad
Chef Martha Stamps, The Café at Thistle Farms
Say goodbye to your Grandma’s Brussels sprouts, and replace them with this shaved Brussels sprouts salad. “I like to serve everything family-style, in big bowls at the table,” Martha tell us. “If you like, you can shave Parmesan or any hard cheese on top of the salad, but it’s a grand vegan option if you don’t. Sometimes I like to add two teaspoons of dried currants, and toss them in the salad. Not a big hit with my kids, so I acquiesce and leave them out on Thanksgiving day.”
Oyster Stuffing
Chef Andrew Coin, Miel Restaurant
Consider swapping your classic stuffing for this oyster-centric version. For many, oysters might not be an unusual addition to stuffing, but if this is the first you’ve heard of it, trust us: it is delicious. Give it a go!
Sweet Potato Casserole
Chef William Beels, Local Taco
Sweet potato casserole is a holiday favorite because it tastes like dessert, but counts as a side. With vanilla, cinnamon and nutmeg, Chef Beels’ holiday recipe features all the flavors of fall. Plus, it is topped with marshmallows. Click here for the full recipe.
Wild Rice
Chef Kristin Beringson, Silo
“My family is from the Midwest, and we love our wild rice,” Chef Beringson tells us. This family holiday recipe features meat and mushrooms, to elevate the rice. Click here for the full recipe.
Apple Cranberry Orange Relish
Owner Lee Ann Merrick, Tinwings
“This holiday recipe, from Chuck Williams’ Thanksgiving & Christmas cookbook, is one that my family (and now the Tinwings ToGo family) expects every season,” Lee Ann tells us. “Be sure to make lots — our kids get mad if we run out!” Click here for the full recipe.
Corn Pudding
Chef Benny Kaminski, Union Common
What’s Thanksgiving without corn pudding? It’s not something we ever want to be forced to figure out. This year, we are taking a note out of Steve’s playbook and spicing up our corn pudding with the addition of Andouille sausage. Click here for the full recipe.
Vegan Creamed Corn
Owner Jennifer Masley, EiO & THE HIVE
Vegans rejoice! This holiday recipe is just for you. Not only is this dish vegan, it is full of flavor and spice. Almond milk cream cheese gives it the creaminess needed in cream corn, while the jalapeños and chili powder introduce spice. Click here for the full recipe.
Entrées
Rack of Lamb with Beet Green and Mint Pistou
Owner Kris Furniss, Caviar & Bananas
While we typically roast our lamb with rosemary, we are intrigued by the addition of beet green and mint pistou. From Caviar & Bananas’ holiday menu, this lamb is one of Kris’ favorite holiday dishes — and we can see why! Click here for the full recipe.
Braised Short Rib with Local Polenta, Peanut Gremolata and Root Vegetables
Chef Joe Townsend, 360 Bistro
Rich and hearty, this is our idea of comfort food. Chef Townsend walks us through the steps of braising short ribs with root vegetables, cooking local polenta and making a peanut gremolata — then putting them all together. We wouldn’t mind a big bowl of this dish on a cold night! Click here for the full recipe.
Desserts
3-Layer Lemon Mousse Cake
Pastry Chef Shawntae Johnson Rosser, Table 3 Restaurant and Market
Chef Rosser was kind enough to share her family’s recipe for three-layer lemon mousse cake, and we couldn’t be more grateful! In her version of the dessert, a cake is layered with a lemon curd and lemon mousse. Yum! Click here for the full recipe.
Coffee Espresso Pound Cake
Deb Paquette has done it again! She has taken something average (in this case, pound cake), and elevated it with interesting and unexpected flavors. She also shares five ways to top this dessert, and all are equally delicious. Click here for the full recipe.
Alice McGinty’s Chocolate Roll
Chef de Cuisine Nate Leonard, Husk Nashville
“This recipe dates back to 1940, from my Great-Grandmother McGinty on my mother’s side. I remember my Grandma Marilyn making this every Christmas,” Chef Leonard tells us. “One funny story: the chocolate roll was cooling in the garage on the steps, and my Grandpa Bert stepped on the cake. Being that it was just hours before dinner, they served it anyways. The story is still remembered to this day, and still brings a laugh every time it is served. This is one of the dishes that reminds me of my late Grandma Marilyn. This is the first time I’ve made this recipe.” Click here for the full recipe.
Salted Caramel Chocolate Pie
Owners Lyndi Stein and Molly Martin, Juniper Green
This salted-caramel chocolate pie balances not only the sweet and the salty, but also provides a perfect counterpart to the lighter meal. It’s deliciously interesting, yet classic. This recipe will create both a mouthwatering dessert and a visually beautiful creation. Click here for the full recipe.
Eggnog
Chef Joe Shaw, Table 3 Restaurant and Market
“This is a traditional holiday recipe that is high in spirit and in calories, but it will add to your holiday cheer, and you know you will be dieting in January anyway,” Chef Shaw says. He leaves the choice of bourbon up to you, but we always suggest splurging for the good stuff. Click here for the full recipe.
Christie Cookie Co. Ice Cream Sandwiches
Marketing Manager Caroline Sloan, Christie Cookie Co.
Yes, ice cream sandwiches are delicious year-round. “With a soon-to-be 3-year-old and another one on the way, I love making fun holiday recipes that can get your kids involved,” Caroline tells us. “Cookie decorating has always been a family holiday tradition, and I love taking this one step forward by creating holiday ice cream sandwiches. They are an easy and fun way to involve your kids, and the different combinations are limitless! Our household’s personal favorite is using Christie Cookie Co. sugar cookies, and vanilla ice cream with crushed peppermint. You can switch up the many Christie Cookie flavors, ice cream and holiday sprinkles.” Click here for the full recipe.
We think this should be enough to get you through the holiday season, but if you need more dish ideas, click here! Bon appetit and happy holidays!
