holiday 2020

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Pumpkin Soup With Spiced Nuts

raw almonds, walnuts, or pecans

Tbsp. maple syrup

vegetable oil

berbere

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Tbsp. crushed red pepper flakes

nutmeg

thyme

cinnamon sticks

whole allspice

whole cloves

olive oil

onion,

garlic cloves, thinly sliced

Kosher salt

butternut

vegetable stock

coconut milk (from two 13.5-oz. cans)

cheesecloth

Editor’s note: We’ve updated the name and byline of this dish, and changed the headnote to match the excerpted recipe, which is chef Marcus Samuelsson's take on Haitian soup joumou, from  Samuelsson’s cookbook ‘The Rise.’ We apologize for misrepresenting this recipe.
Haitians often commemorate Independence Day on January 1 by eating soup joumou. While rebellion was ongoing throughout slavery, the Revolution began in 1791 and by 1804, Haitians had wrested control from the French. Black people in Haiti had been forbidden from eating soup joumou during enslavement, as the dish was a delicacy. Upon independence, the dish became a symbol for Black Haitians' freedom. This is my take on it.
This recipe was excerpted from ‘The Rise: Black Cooks and the Soul of American Food.’

Bon Appétit

Preheat oven to 350°. Toss almonds with maple syrup, oil, berbere, and salt in a medium bowl until nuts are evenly coated. Scrape onto a rimmed baking sheet and roast, tossing occasionally, until nuts are toasted and maple syrup is caramelized, 20–25 minutes.

Transfer to a sheet of parchment and spread out in an even layer to prevent clusters from forming. Let cool, then coarsely chop and set aside.

Place red pepper flakes and nutmeg in a small heatproof bowl. Heat oil in a small saucepan over high until you see the first wisp of smoke. Gently pour oil over spices and let cool, about 1 hour.

Place thyme, cinnamon sticks, allspice, and cloves in center of cheesecloth; bring up edges together and tie closed with kitchen twine. Set aside.

Heat oil in a large pot over medium-high. Cook onion, stirring often, until softened but not browned, 7–9 minutes. Add garlic, season with salt, and cook, stirring often, until garlic is softened, 3–5 minutes. Add squash and cook, stirring, just until coated in onion mixture, about 1 minute. Add bundle and pour in stock; season with a bit more salt. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until squash is tender, 20–25 minutes.

Remove bundle and add coconut milk. Bring to a simmer; cook 5 minutes to let flavors meld. Purée soup with an immersion blender until smooth. (Or, purée in batches in a regular blender.) Season with more salt if needed.

To serve, divide soup among bowls. Top with candied spiced nuts and drizzle with chile-nutmeg oil.

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.

Pretzel And Potato Chip Moon Pies

(2 sticks) chilled unsalted butter, cut into ½" pieces

lightly crushed small pretzels

potato chips

(100 g) sugar

(219 g) all-purpose flour,

marshmallows

chocolate

Tbsp. refined coconut oil

salt salt

2"-diameter cookie cutter

“Little Debbie’s chocolate marshmallow pies were my favorite packaged treat as a kid,” says Sohla El-Waylly. “I’d carefully separate the layers with a butter knife, toast the marshmallow on a fork over the gas burner, then sandwich it all back together. Even as a kid I knew that desserts are better with a bit of extra-toasty flavor. That’s why I’m obsessed with these all-grown-up moon pies. The shortbread cookies are loaded with blitzed-up pretzels (for that extra toastiness) and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and half-dip of bitter dark chocolate.” The dough will look dry at first, but it will come together with a bit of kneading. Don’t worry about overworking it—with all that butter and the fat from the potato chips, there isn’t much opportunity for gluten to develop.

Pretzel and Potato Chip Moon Pies

Place racks in upper and lower thirds of oven; preheat to 350°. Pulse butter, pretzels, potato chips, sugar, salt, and 1¾ cups (219 g) flour in a food processor until clumps form. Turn dough out onto a surface and knead gently to bring together.

Roll out dough on a lightly floured sheet of parchment to just under ¼" thick. (If it feels very soft, cover and chill 20 minutes before proceeding.) Punch out rounds with lightly floured cutter. Transfer rounds to a parchment-lined baking sheet, spacing 1" apart. Gather dough scraps and repeat rolling and cutting process until no dough remains (you should get 36 rounds). Divide remaining cookies between 2 more parchment-lined baking sheets.

Working in batches, bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 10–12 minutes. Let cool 5 minutes on baking sheet, then transfer half of the cookies to a wire rack. Let cool completely.

Meanwhile, turn over cookies remaining on baking sheets and top each with a marshmallow, flat side down (make sure marshmallows stand up evenly or sandwiches will be crooked). If your oven has a convection fan, turn it off and bake cookies until marshmallows are softened and beginning to puff but not brown, about 4 minutes. Remove from oven and top with cooled cookies, letting weight of cookies gently push marshmallows to the edges. Let cool at least 1 hour.

Melt chocolate and oil in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, or melt in a small microwave-safe bowl in a microwave in 20-second bursts, stirring between bursts. Dip half of each sandwich cookie in chocolate, then sprinkle top of chocolate sides with pretzel salt. Chill cookies 15 minutes to harden chocolate before serving.
Do ahead: Cookies can be made 2 weeks ahead. Store airtight at room temperature.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes a rich, buttery crust, filled with jam. 

Tahini Linzer Torte Bars

(375 g) all-purpose flour

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

baking powder

cinnamon

cardamom

eggs

(200 grams) granulated sugar

tahini,

vanilla extract

Sesame seeds (for sprinkling)

Raw sugar (for sprinkling)

“The cookies of my childhood were always store-bought (Chips Ahoy, SnackWell’s, Oreos), always reduced-fat (the ’90s, baby!), and, when I could manage it, traded for something better in the school cafeteria,” says Sarah Jampel. “This recipe is equally inspired by the poor guy I could never foist off—Mr. Fig Newton—and a much more elegant jam-filled dessert, the linzer torte. Here I swapped out the ground nuts of a classic linzer for tahini, yielding a rich, buttery crust. It’s filled with jam, topped with more dough, and cut into big, unbreakable bars. One of these would’ve gotten me at least a couple packs of Dunkaroos back in the day—if I felt compelled to trade at all.” Unlike a truly woven lattice, this fake version uses strips of dough simply laid on top of each other. Don’t worry if they break—just press them back together and they will fuse as they bake.

Lightly butter a 13x9" baking dish, then line with a sheet of parchment paper, leaving overhang on long sides. Lightly butter parchment. Whisk flour, salt, baking powder, cinnamon, and cardamom in a medium bowl.

Separate yolk from 1 egg over a small bowl to catch egg white. Place yolk in another small bowl; set egg white aside for brushing dough. Using an electric mixer on medium-high speed, beat granulated sugar, tahini, and 1½ cups butter in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Add vanilla, egg yolk, and remaining egg and beat just to combine. Scrape down sides of bowl, add dry ingredients, and mix on low speed until just combined. Scrape half of dough into prepared pan. Using your fingers, press into pan in an even layer, going 1" up the sides; chill.

Place remaining dough on a sheet of parchment paper and pat into a square. Place another sheet of parchment paper on top and roll into a 13x9" rectangle. Remove top sheet of parchment and generously sprinkle dough with sesame seeds. Replace parchment and press dough gently with rolling pin to help seeds stick. Remove parchment and cut dough lengthwise into ¾"-wide strips (don’t pull them apart; dough will be very fragile). Slide onto a baking sheet and freeze until solid, about 2 hours.

Place a rack in middle of oven; preheat to 350°. Spread jam evenly over dough in pan. Lightly beat reserved egg white with a fork, then brush all over frozen strips of dough. Retrace cuts to make sure strips are separated, then lay lengthwise over filling (spacing them about ½" apart works well). Cut remaining strips in half and place crosswise on top of strips, pressing into edge of bottom crust (you may not use all of the strips).

Brush lattice once more with egg white and sprinkle generously with raw sugar. Bake until crust is deeply browned all over and jam is bubbling in places, 40–45 minutes. Let linzer torte cool in pan, then use parchment to lift out onto a cutting board and slice into 12 squares.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Roasted Beets With Dukkah And Sage

lb. small or medium red beets

Tbsp. olive oil

Tbsp. sherry vinegar or red wine vinegar

coriander seeds

fennel seeds

cumin seeds

cashews

pistachios

Tbsp. benne seeds or sesame seeds

red onion, thinly sliced

lime juice

sage basil

There’s no better party side than one that can be made ahead. You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance, then you’ll just need a few minutes to assemble before dinner. The dukkah holds well up to a week; make extra and use to brighten other roasted veg or meat.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food,’ by Marcus Samuelsson with Yewande Komolafe and Tamie Cook.

Roasted Beets With Dukkah and Sage

Preheat oven to 425°. Combine beets, oil, vinegar, several pinches of salt, and ¼ cup water in a baking dish. Cover tightly with foil and bake until beets are tender, 50–60 minutes. Uncover and let sit until cool enough to handle. Peel and cut each beet into 4 wedges, or 6 wedges if they are larger.
Do ahead: Beets can be roasted 2 days ahead. Let cool; cover and chill.

Toast coriander seeds, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 3 minutes. Transfer to a spice mill, mortar and pestle, or small food processor; let cool. Pulse until coarsely chopped. Add cashews, pistachios, benne seeds, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; pulse again until coarsely chopped.

Toss roasted beets, red onion, oil, lime juice, half of sage, and ¼ cup dukkah in a medium bowl to combine; taste and season with salt. Arrange on a platter and top with more dukkah and remaining sage.
Do Ahead: Dukkah can be made 1 week ahead. Store airtight at room temperature.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment. 

Roasted Carrots With Ayib And Awaze Vinaigrette

½ cup (1 stick) unsalted butter

red onion, finely chopped

1½" piece ginger, peeled, coarsely chopped

garlic clove, finely chopped

cumin

oregano

turmeric

carrots,

Kosher salt, freshly ground pepper

orange,

lemon juice

Tbsp. honey

Dijon mustard

parsley leaves

ayib (Ethiopian fresh cheese) or crumbled goat cheese

Chef and Bon Appétit global advisor Marcus Samuelsson compares awaze to Ethiopian Sriracha and uses it here to add heat to the buttery, lemony vinaigrette that bathes these roasted carrots. Make extra spiced brown butter for melting over seared fish or other proteins or tossing into roasted vegetables, greens, or potatoes.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’

Roasted Carrots With Ayib and Awaze Vinaigrette

Melt butter in a medium saucepan over medium-low heat, then simmer gently, reducing heat if needed and skimming foam from surface, until butter is no longer foaming and is beginning to brown, 10–15 minutes.

Mix onion, thyme, ginger, garlic, cumin, oregano, and turmeric into brown butter and cook, stirring occasionally, until onion is golden brown and mixture smells very fragrant, about 15 minutes. Stir in berbere and cook, stirring constantly, just until the spice mixture is very fragrant, about 1 minute. Strain brown butter through a fine-mesh sieve into a small bowl and let cool completely; discard solids.
Do ahead: Spiced brown butter can be made 1 week ahead. Cover and chill.

Preheat oven to 400°. Place carrots on a large rimmed baking sheet. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss to coat. Add orange slices and gently toss again just to combine. Roast, tossing halfway through, until carrots are browned in spots and tender (they should be easy to pierce with a fork), 30–40 minutes. Let cool slightly.

Meanwhile, whisk lemon juice, honey, mustard, remaining 2 Tbsp. oil, and 3 Tbsp. spiced brown butter (reheat if it has solidified) in a small bowl. This is your vinaigrette.

To serve, transfer carrots to a platter. Drizzle vinaigrette over and top with parsley and ayib.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really. 

Brown Butter And Pistachio Sablés

(2 sticks) unsalted butter, cut into 1" pieces

bay leaves

(303 g) powdered sugar, divided

(188 g) all-purpose flour

“Christmas Eve in the Baz household means one cookie and one cookie only: crumbly, sugar-dusted Greek kourabiedes,” says Molly Baz. “No one in the family can remember why (we’re not even Greek!), but every year, like clockwork, my mom pulls out the tattered recipe from an overstuffed manila folder and gets to work. Half the cookies go on a plate for Santa—along with carrot sticks for his reindeer (yes, I am still a whole-hearted believer)—and the rest disappear over the next few days. But this year I’ll switch things up, replacing the walnuts with pistachios, the cloves with subtler bay leaves, and the powdered sugar with a sleek sugar glaze. The result looks nothing like the original, but something tells me Santa won’t mind.”

Brown Butter and Pistachio Sablés

Place racks in upper and lower thirds of oven; preheat to 350°. Cook butter and bay leaves in a small nonstick skillet over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 6–8 minutes. (Be careful, it may sputter!) Fish out and discard bay leaves. Pour butter into a medium bowl, scraping in any browned bits. Set bowl with butter over a large bowl filled with ice water; let cool, stirring often, until slightly cooler than room temperature (not until hard), 15–20 minutes. (Or chill in fridge about 1 hour.)

Meanwhile, toast ⅓ cup pistachios on a large rimmed baking sheet, tossing halfway through, until golden brown, 10–13 minutes. Let cool, then finely chop.

Scrape butter into a large bowl. Using an electric mixer on medium-high speed, beat until light beige and fluffy, about 3 minutes. Reduce mixer speed to medium-low; beat in egg yolks and ½ tsp. vanilla, followed by ¾ cup (83 g) powdered sugar, scraping down sides of bowl as needed. Beat in chopped toasted pistachios and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, then add flour in 2 additions. Beat until dough comes together. (It may look crumbly, but it should hold together when squeezed in your palm.) Transfer dough to a large piece of parchment paper and pat into a loose square. Cover with a second piece of parchment and roll out to a 9" square about ¼" thick. Chill dough 20 minutes.

Uncover dough; cut into 1½"-wide strips. Cut strips at a 45° angle about 1½" apart, creating oblique diamonds. Arrange cookies on 2 parchment-lined baking sheets, spacing 1" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are golden, 14–18 minutes. Let cool.

Finely chop remaining 2 Tbsp. pistachios. Whisk a pinch of salt, remaining 2 cups (220 g) powdered sugar, remaining 1 tsp. vanilla, and 6–8 tsp. water in a small shallow bowl until thick and glossy (not runny, although it should drip off the whisk). Add more water or powdered sugar if needed.

Working one at a time, dip tops of cookies in glaze, letting excess drip back into bowl; smooth with a spoon if needed. Sprinkle with pistachios and let sit 10 minutes to set.
Do ahead: Cookies can be made 3 days ahead. Store air tight at room temperature.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes. 

Tofu With Rice And Miso-Maple Dressing

14-oz. package firm tofu, drained, patted dry

1" piece ginger, peeled, finely grated

¼ cup plus 2 Tbsp. nama shoyu, coconut aminos, or soy sauce

cornstarch

scallions, thinly sliced

garlic clove, finely grated

Tbsp. white miso

Tbsp. unseasoned rice vinegar

½ tsp. crushed red pepper flakes

white rice (for serving)

carrots, peeled,

edamame

sesame seeds

Cilantro leaves with tender stems (for serving)

Chef Sophia Roe, the host of Counter Space on Vice, knows exactly how to get tofu crispy and flavorful: Add cornstarch to the marinade so the tofu cubes develop a nice crust in the oven (without the mess of stovetop frying). The nama shoyu or coconut aminos called for in this recipe are both substitutes for soy sauce (which you can also use) that are naturally lower in sodium yet still deliver deep, rich umami flavor. Nama shoyu is unpasteurized soy sauce, which means it contains wheat; coconut aminos are made by fermenting coconut blossom nectar, making it a gluten-free alternative.

Tofu With Rice and Miso-Maple Dressing

Preheat oven to 400°. Wrap tofu in paper towels or a kitchen towel and place on a rimmed baking sheet. Weigh down with something heavy (a cast-iron skillet with a can or two inside works well). Let sit 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 1" cubes.

Whisk ginger, ¼ cup nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil in a large bowl to combine. Add tofu and gently toss to coat. Sprinkle cornstarch over and mix until incorporated. Let sit 10 minutes.

Remove tofu from marinade and spread out on a parchment-lined baking sheet. Bake, turning halfway through, until golden brown and a thin crust forms, 25–30 minutes.

Whisk scallions, garlic, miso, vinegar, red pepper flakes, and remaining 2 Tbsp. nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil to combine.

Divide rice among bowls, then top with carrots, edamame, and tofu. Drizzle with scallion sauce, then sprinkle with sesame seeds and top with some cilantro leaves.

A salty-umami chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee to add to the Great Chocolate Chip Cookie canon. 

Miso Chocolate Chip Cookies

(344 g) all-purpose flour

baking soda

Diamond Crystal or ½ tsp. Morton kosher salt

unsalted butter (2 sticks), room temperature

(packed; 200 g) light brown sugar

(150 g) granulated sugar

white miso

chocolate chips

A salty-sweet chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee, which was originally on the menu at Samuelsson’s Harlem spot Ginny’s Supper Club.

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar, and miso in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and adding vanilla with the final egg. Using a wooden spoon, stir in dry ingredients, then stir in chocolate chips. Chill dough until firm, about 1 hour.

Using a 1-oz. scoop (2 Tbsp.), portion dough into balls and divide between 2 large parchment-lined baking sheets, spacing at least 2" apart. (You will have dough leftover.)

Bake cookies, rotating top to bottom and front to back, until golden brown and crisp around edges, 12–15 minutes. Transfer cookies to wire racks and let cool. Let baking sheets cool completely, then repeat process with remaining dough.
Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Ginger-Citrus Cookies

sugar

ginger

cloves

all-purpose flour

Tbsp. baking soda

½ tsp. white pepper

Tbsp. unsalted butter, room temperature

½ cup (packed) light brown sugar

¾ cup mild-flavored (light) molasses

“My grandmother Helga and I used to make a version of this recipe together every holiday season,” writes Marcus Samuelsson, chef of Red Rooster in Harlem, New York, and author of the cookbook Aquavit and the New Scandinavian Cuisine, where these cookies were first published. The fragrant spices in the gingersnap dough against the bitterness of the chopped candied orange peels are exactly what I want this time of the year.” Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Place citrus zest in a medium saucepan and pour in cold water to cover. Bring to a boil; drain. Repeat process 2 more times.

Combine sugar and 2 cups water in same saucepan; bring to a boil, stirring to dissolve sugar. Add citrus zest and bring just to a simmer. Reduce heat to low and simmer very gently until peels are translucent, 30–45 minutes. Remove from heat and let citrus zest cool in syrup.

Drain citrus zest and finely chop. Spread out on a rimmed baking sheet; let sit until dry.

Preheat oven to 350°. Toast ginger, cardamom, cinnamon, and cloves in a small skillet over medium heat, stirring with a wooden spoon, until fragrant, about 2 minutes. Remove from heat.

Sift toasted spices, flour, baking soda, salt, and white pepper into a medium bowl or onto a sheet of wax paper.

Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in molasses. Gradually add dry ingredient in 2 batches, beating on low speed to incorporate after each addition. Stir in 1 cup candied citrus peel.

Drop dough by rounded tablespoons between 2 parchment-lined baking sheets, spacing 2" apart. Bake cookies until tops feel firm when lightly touched, 10–12 minutes. Let cool on baking sheets about 2 minutes, then transfer to a wire rack and let cool completely.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds. 

All-Dressed-Up Cauliflower Rice

cauliflower

red bell pepper, finely chopped

shallot, finely chopped

garlic cloves, finely grated

curry powder

coriander

coconut milk

lime zest

coconut sugar sugar

golden raisins

cilantro

¼ cup unsalted, roasted pumpkin seeds (pepitas)

mint,

Plain whole-milk Greek yogurt and lime wedges (for serving; optional)

A vegan weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe, the host of Counter Space on Vice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.

Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of rice (you don’t want to overprocess; err on the large side). Transfer cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.

Heat oil in a large skillet over medium-high. Add bell pepper, shallot, and garlic and cook, stirring occasionally, until shallot and garlic are softened slightly, about 3 minutes. Sprinkle in curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds. Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt. Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes. Add cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.

Top 13 holiday 2020 recipes from across the web

The most viewed holiday 2020 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Soup With Spiced Nuts

Pretzel And Potato Chip Moon Pies

Tahini Linzer Torte Bars

Roasted Beets With Dukkah And Sage

Roasted Carrots With Ayib And Awaze...

Brown Butter And Pistachio Sablés

Tofu With Rice And Miso-Maple Dress...

Miso Chocolate Chip Cookies

Ginger-Citrus Cookies

All-Dressed-Up Cauliflower Rice

Corn and Crab Beignets With Yaji Ai...

Sweet Potatoes With Maple Tahini

Vegan Leek Latkes

Top 13 holiday 2020 recipes from across the web

The most viewed holiday 2020 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Soup With Spiced Nuts

Pretzel And Potato Chip Moon Pies

Tahini Linzer Torte Bars

Roasted Beets With Dukkah And Sage

Roasted Carrots With Ayib And Awaze...

Brown Butter And Pistachio Sablés

Tofu With Rice And Miso-Maple Dress...

Miso Chocolate Chip Cookies

Ginger-Citrus Cookies

All-Dressed-Up Cauliflower Rice

Corn and Crab Beignets With Yaji Ai...

Sweet Potatoes With Maple Tahini

Vegan Leek Latkes

The most viewed holiday 2020 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine