Perfect Holiday Dinner: 15 Great Dishes
Last Updated November 10, 2016
For most folks around the holidays, tradition is everything. But everyone needs to weave in some new dishes occasionally to keep things fresh. And we have them for you. From sides, to salad, to dessert, follow our 2016 Thanksgiving Countdown.
Roasted Pumpkin Seeds
Pumpkin seeds. Pepitas. Whatever you call 'em, we have three interesting ways to make 'em. Include these festive snacks on a cheese platter at your next dinner party or gift to friends throughout the...
Etch's Roasted Cauliflower with Pea Pesto and Feta Crema
This is one of the most popular appetizers at Etch, but at home, we added fresh pita bread and devoured it as a vegetarian entrée.
Roasted Parmesan Creamer Potatoes
Small delicate creamer potatoes, the first of the spring, are perfect roasted. Crispy on the outside and creamy on the inside, they require no cutting and cook in a short amount of time. Here they’...
Orange and Cranberry Bundt Cake from The Sweet Stash Bakery
Whitney May is the owner and baker at The Sweet Stash, which has been enticing shoppers at the Nashville Farmers' Market for 2 years now. This is a best seller at The Sweet Stash around the holidays....
Curried Butternut Squash Soup
Spice up the traditional butternut squash soup.
3 Great Cheese Plates
PEACHES & CREAM
Double/triple cream cheese (Brie) paired with amped up peach preserves (Nashville Jam Co. Peach Habanero), sturdy...
Bourbon Sweet Potatoes
Sweet potatoes and bourbon make good partners. The inspiration for this pairing comes from the 1979 cookbook called Nashville: 200 Years of Hospitality, a collection by the Tennessee Federation of...
Sorghum Bourbon Pecan Pie
The slightly mineral taste of sorghum syrup, made from sorghum cane, pairs well with the salt and butter of biscuits—and pie dough. Using sorghum rather than cane syrup for pecan pie makes the sweet...
Winter Jewel Salad with Honey-roasted Shallot Vinaigrette
Maybe the holidays don't have to be a mad dash, stress-filled careen through the remaining days of the year. What if it’s simply fun? Fun, with an accent on simple. Here is a salad mixed with that...
Swiss Chard al Forno
Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers.
Bacon Parmesan Brussels Sprouts
Quickly sautéed for a toasty brown on the outside, crunchy on the inside sprout, this is one of Union Common's most popular dishes.
Delta Caramel Cake
This cake is excerpted from American Cake, a beautiful new book by Nashvillian Anne Byrn, (aka The Cake Mix Doctor). From Colonial Gingerbread to Classic Layer, it gives us a snapshot of the stories...
Kayne Prime's Kale Salad
This is hands down the best selling side at Kayne Prime Steakhouse. They make it in huge quantities. As the kale isn't cooked, the key is to finely chop the kale in a food processor.
Parisian Coffee Cake
This recipe is one in a series using the local J.M.Thomason spice blends. We love the beautiful tins in this series of nine. They save time in the kitchen and are beautiful on your counter or spice...
White Turkey Chili with Barley
This comfy chili is a great use of leftover turkey. You can even toss in leftover vegetables too. We love it topped with flavorful cheddar cheese.
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