Christmas dinner really is one of the most cherished parts of the holiday season. Families gather around a table packed with delicious food and plenty of warm memories.
Maybe you’re hosting for the first time or just want to shake up your holiday menu. The right mix of main dishes and sides can turn your celebration into a feast nobody forgets.
Planning Christmas dinner doesn’t have to feel overwhelming. If you’ve got a handful of tried-and-true recipes, you’re already halfway there.
From classic roasted meats and savory sides to vegetarian ideas and old-school favorites, the best holiday meal balances flavor, texture, and prep time. You can always tweak things to fit your family’s tastes and your own cooking skills.
Classic Roast Turkey with Herb Butter
A perfectly roasted turkey is the ultimate Christmas dinner centerpiece. Crispy golden skin and juicy meat never fail to impress.
Herb butter packs the turkey with flavor and keeps it moist while it cooks. Even if you’re not a pro chef, you’ll get restaurant-worthy results with this simple method.
Complete Ingredients
For the turkey:
- 12-14 pound whole turkey, thawed
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
For the herb butter:
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For aromatics:
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lemon, halved
Step by Step Cooking Instructions
Take the turkey out of the fridge about an hour before cooking. Let it come to room temperature.
Preheat your oven to 325°F. Pat the turkey dry inside and out with paper towels. Remove the giblets and neck from the cavity.
Mix up all the herb butter ingredients in a bowl. It should be smooth and smell amazing.
Gently loosen the skin over the breast with your fingers. Spread half the herb butter under the skin, right over the breast meat.
Rub the rest of the herb butter all over the outside of the turkey. Sprinkle some salt and pepper inside the cavity.
Stuff the cavity with onion, carrots, celery, and lemon halves. These will add flavor from the inside out.
Tie the legs together with kitchen twine and tuck the wing tips under the body. Set the turkey breast-side up on a rack in a big roasting pan.
Roast for about 15 minutes per pound, or until a thermometer hits 165°F in the thickest part of the thigh. Baste the turkey every 45 minutes with pan juices.
If the skin gets too brown, cover it loosely with foil. Pull off the foil for the last 30 minutes to crisp up the skin.
Let the turkey rest for 20-30 minutes before carving. This keeps the meat juicy and tender.
Substitutions Table
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Fresh rosemary | 2 tsp dried rosemary | Use less dried herbs—they’re stronger |
| Fresh thyme | 2 tsp dried thyme | Crush dried herbs before using |
| Fresh sage | 2 tsp dried sage | Start with less and add more if needed |
| Unsalted butter | Salted butter | Cut added salt by half |
| Whole turkey | Turkey breast | Cook 20 minutes per pound instead |
| Olive oil | Vegetable oil | Any neutral oil works fine |
| Fresh garlic | 1 tsp garlic powder | Mix right into the butter |
Honey-Glazed Ham with Pineapple
Honey-glazed ham with pineapple is a holiday classic for a reason. The smoky ham and sweet pineapple just work together.
A glossy honey glaze caramelizes in the oven, giving you that perfect sweet-and-savory bite. The pineapple rings look festive and keep the ham juicy.
You can serve this at Christmas, Easter, or honestly, any time you want to wow your guests.
Complete Ingredients
- 1 spiral-cut ham (8-10 pounds)
- 1 cup pineapple juice
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 7-9 pineapple rings
- Maraschino cherries for garnish
- Whole cloves (optional)
Step by Step Cooking Instructions
Preheat your oven to 325°F. Take the ham out of its packaging and put it cut-side down in a roasting pan.
Score the surface in a diamond pattern about 1/4 inch deep. If you want, poke whole cloves into the intersections.
Cover the ham tightly with foil. Bake for 15 minutes per pound—so about 2 hours for an 8-pound ham.
While the ham bakes, make the glaze. Combine pineapple juice, honey, brown sugar, Dijon mustard, and soy sauce in a saucepan.
Bring the glaze to a boil over medium heat, then lower the heat and simmer for 10-15 minutes until it thickens up a bit.
Take the ham out of the oven 30 minutes before it’s done. Turn the oven up to 425°F.
Remove the foil and brush half the glaze over the ham. Attach pineapple rings with toothpicks and put a cherry in each center.
Put the ham back in the oven, uncovered. Bake for 20-30 minutes, basting with the rest of the glaze every 10 minutes.
The ham is done when a thermometer reads 140°F and the outside looks golden brown. Let it rest for 10 minutes before slicing.
| Original Ingredient | Substitution Options |
|---|---|
| Pineapple juice | Orange juice or apple juice |
| Honey | Maple syrup or agave nectar |
| Brown sugar | White sugar or coconut sugar |
| Dijon mustard | Yellow mustard or whole grain mustard |
| Soy sauce | Worcestershire sauce |
| Fresh pineapple rings | Canned pineapple rings (drained) |
| Maraschino cherries | Fresh cranberries or dried apricots |
| Spiral-cut ham | Bone-in ham or boneless ham |
Prime Rib Roast with Garlic and Rosemary
Prime rib with garlic and rosemary makes a show-stopping Christmas dinner. The herbs and garlic bring out the rich beef flavor.
This roast looks fancy but it’s honestly pretty easy. Your guests will probably think you spent all day on it.
Roasted garlic and rosemary get right into the meat, making every bite juicy and savory.
Ingredients:
- 5-6 lb bone-in prime rib roast
- 6 garlic cloves, minced
- 3 tablespoons fresh rosemary, chopped
- 4 tablespoons softened butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, quartered
- 2 carrots, chopped
Step by Step Cooking Instructions:
Take the roast out of the fridge two hours before you start. Let it sit so it cooks evenly.
Preheat your oven to 450°F. Pat the roast dry with paper towels.
Mix minced garlic, rosemary, butter, salt, and pepper in a bowl. You’ll get a fragrant herb paste.
Rub the garlic-rosemary paste all over the roast. Cover every inch.
Drizzle the roast with olive oil. This helps the crust turn golden.
Scatter onion and carrots in your roasting pan and set the roast on top.
Roast at 450°F for 15 minutes to sear. Then lower the oven to 325°F.
Keep roasting for 15-20 minutes per pound for medium-rare. Use a thermometer to check.
When the center reaches 125°F for medium-rare, pull it out. Tent with foil and rest for 15-20 minutes.
Slice between the bones to serve. The meat should be pink and super tender.
Substitutions Table:
| Original Ingredient | Substitution Options |
|---|---|
| Fresh rosemary | 1 tablespoon dried rosemary |
| Butter | Olive oil or ghee |
| Fresh garlic | 2 teaspoons garlic powder |
| Bone-in roast | Boneless rib roast |
| Salt | Seasoned salt or herb salt |
| Black pepper | White pepper or mixed peppercorns |
Stuffed Butternut Squash
Stuffed butternut squash makes a gorgeous centerpiece for your holiday table. The roasted squash turns sweet and pairs well with the savory filling.
You can serve this as a main dish for vegetarians or as a colorful side. The bright orange squash really pops on a Christmas spread.
Ingredients:
- 2 medium butternut squash, halved lengthwise and seeded
- 1 cup cooked quinoa
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 medium apple, diced
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage
- Salt and pepper to taste
Step by Step Cooking Instructions:
Preheat your oven to 400°F. Brush the squash halves with olive oil and sprinkle with salt and pepper.
Place them cut-side down on a baking sheet. Roast for 35-40 minutes until they’re fork-tender.
While the squash cooks, heat the rest of the olive oil in a skillet over medium heat. Add onion and cook for about 3-4 minutes.
Add the garlic and cook for another minute. Toss in the spinach and cook until it wilts.
Take the skillet off the heat and stir in quinoa, cranberries, pecans, apple, and sage. Season with salt and pepper.
Once the squash cools a bit, scoop out some flesh to make a bigger cavity. Chop up the scooped squash and mix it into your filling.
Stuff each squash half with the quinoa mixture. Sprinkle feta cheese over the top.
Bake for another 15-20 minutes until everything’s hot and the cheese is golden.
| Ingredient | Substitution |
|---|---|
| Quinoa | Wild rice or brown rice |
| Spinach | Kale or Swiss chard |
| Feta cheese | Goat cheese or ricotta |
| Pecans | Walnuts or almonds |
| Cranberries | Chopped dates or raisins |
| Apple | Pear or dried apricots |
Garlic Mashed Potatoes
These creamy garlic mashed potatoes might just steal the show at your holiday table. The rich, velvety texture and all that aromatic garlic? It’s the perfect match for your Christmas feast.
You can whip up this cozy dish alongside roast turkey, ham, or prime rib. That buttery smoothness and savory garlic flavor? Every bite sticks with your family and guests.
Complete Ingredients
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 6 cloves garlic, peeled
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Step by Step Cooking Instructions
Put the potatoes and garlic cloves in a large pot. Cover them with cold water by about 2 inches and toss in 1 teaspoon of salt.
Crank up the heat and bring the water to a boil. Turn it down to medium-high and cook for 15-20 minutes until the potatoes feel fork-tender.
Drain the potatoes and garlic well. Return them to the pot and let them sit for a couple of minutes so the steam can escape.
Mash the potatoes and garlic with a potato masher or ricer. Aim for a smooth, lump-free texture.
Mix in the butter until it melts. Pour in the warm milk gradually, stirring as you go.
Fold in the sour cream, salt, and pepper. Taste it—does it need more salt or pepper? Adjust if you want.
Scoop into a serving bowl and scatter the chives on top. Serve right away while it’s piping hot for the best flavor.
| Original Ingredient | Substitution Options |
|---|---|
| Yukon Gold potatoes | Russet potatoes, red potatoes |
| Whole milk | Heavy cream, half-and-half, plant-based milk |
| Sour cream | Greek yogurt, cream cheese |
| Fresh garlic | Roasted garlic, garlic powder (1 teaspoon) |
| Butter | Olive oil, vegan butter |
| Fresh chives | Green onions, parsley |
Green Bean Almondine
Green Bean Almondine brings a bit of French flair to your Christmas dinner. This classic side dish takes simple green beans and makes them special with butter, garlic, and toasted almonds.
The dish goes nicely with roasted turkey, prime rib, or ham. It feels lighter than heavy casseroles but still looks festive.
Fresh green beans really shine in this recipe. They keep that ideal tender-crisp bite and hold up to the rich butter sauce.
Complete Ingredients
- 2 pounds fresh green beans, trimmed
- 1/2 cup sliced almonds
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Step by Step Cooking Instructions
Bring a big pot of salted water to a boil. Toss in the green beans and cook for 4-5 minutes until they’re just tender-crisp.
Drain the beans right away and dunk them in ice water. That keeps them bright green and crisp.
Heat a large skillet over medium. Add the sliced almonds and toast for 2-3 minutes, stirring often, until they turn golden.
Scoop the almonds out and set aside. Drop the butter in the same skillet and let it melt.
Add the minced garlic and cook for about 30 seconds—just until fragrant. Don’t let it brown.
Throw in the drained green beans. Toss them in the garlic butter for a couple of minutes until they’re warmed through.
Take the skillet off the heat and add lemon juice, salt, and pepper. Toss everything together.
Sprinkle the toasted almonds and fresh parsley over the beans. Serve right away while hot for the best crunch.
| Original Ingredient | Substitution Options |
|---|---|
| Fresh green beans | Frozen green beans (thawed), haricots verts |
| Sliced almonds | Slivered almonds, chopped pecans, pine nuts |
| Butter | Olive oil, ghee, vegan butter |
| Fresh garlic | Garlic powder (1/2 teaspoon), shallots |
| Lemon juice | White wine vinegar, lime juice |
| Fresh parsley | Fresh chives, fresh thyme, dried herbs |
Cranberry Sauce with Orange Zest
This homemade cranberry sauce mixes fresh cranberries with bright orange zest. The citrus lifts the tart cranberries and makes the whole thing pop.
You’ll need just 15-20 minutes to make it, and you can do it ahead of time. Serve it chilled or at room temperature with your Christmas meal.
Ingredients:
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup water
- 1/4 teaspoon cinnamon (optional)
Step by Step Cooking Instructions:
Rinse the cranberries under cold water and pick out any stems or sad-looking berries. Set them aside.
Zest your orange with a microplane or fine grater, but watch out for the bitter white pith. Squeeze out the juice too.
Pour sugar, orange juice, and water into a medium saucepan over medium heat. Stir until the sugar melts.
Add the cranberries and crank up the heat until the mixture boils. You’ll hear the berries pop as they cook.
Turn the heat down and let it simmer for 10-12 minutes, stirring now and then. The sauce thickens up as it goes.
Stir in the orange zest and cinnamon if you like. Take the pan off the heat and let it cool for 5 minutes.
Move the sauce to a serving bowl and chill until you’re ready to serve. It’ll thicken more as it cools.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Fresh cranberries | Frozen cranberries | Don’t thaw first; add 2-3 extra minutes cooking time |
| Granulated sugar | Brown sugar | Creates deeper flavor and darker color |
| Fresh orange juice | Bottled orange juice | Fresh tastes better but bottled works |
| Orange zest | Lemon zest | Use half the amount for different citrus flavor |
| Water | Apple juice | Adds subtle sweetness and complexity |
Sweet Potato Casserole with Marshmallows
This classic holiday side brings together creamy mashed sweet potatoes and a golden, gooey layer of marshmallows. It’s pure comfort and festive fun for your Christmas table.
Start with tender sweet potatoes, mashed until smooth and creamy. Butter, eggs, and a little sweetness make the perfect base.
Complete Ingredients
For the sweet potato base:
- 3 pounds sweet potatoes
- 4 tablespoons butter, melted
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
For the topping:
- 4 cups mini marshmallows
- 1/2 cup chopped pecans (optional)
Step by Step Cooking Instructions
Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and bake for 45-60 minutes until soft.
Let the potatoes cool a bit, then peel and mash them in a big bowl. Mix in melted butter, eggs, brown sugar, milk, vanilla, salt, and cinnamon until it’s all smooth.
Lower the oven to 350°F. Spread the sweet potato mixture into a greased 9×13 inch baking dish.
Bake for 20 minutes. Pull it out and top with marshmallows and pecans if you want.
Pop it back in the oven for 8-10 minutes until the marshmallows turn golden. Let it cool for 5 minutes before digging in.
| Original Ingredient | Substitution Options |
|---|---|
| Brown sugar | Maple syrup, honey, or white sugar |
| Milk | Heavy cream, buttermilk, or plant-based milk |
| Mini marshmallows | Large marshmallows cut in half |
| Pecans | Walnuts, almonds, or omit entirely |
| Butter | Coconut oil or vegan butter |
| Eggs | Flax eggs or applesauce for binding |
Yorkshire Pudding
Yorkshire pudding brings a proper British touch to Christmas dinner. These golden, puffy beauties rise up in the oven and just beg to soak up rich gravy.
You can serve them with roast beef or get a little wild—fill them with Brussels sprouts, turkey, or even sweet fruit and syrup.
The trick is a smooth batter and a blazing hot pan. When you get it right, you’ll bite into crispy outsides and soft, airy middles.
Ingredients:
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 4 tablespoons beef drippings or vegetable oil
Step by Step Cooking Instructions:
Heat your oven to 425°F. Put a 12-cup muffin tin in the oven to get hot.
Whisk the eggs in a large bowl until smooth. Gradually add flour, whisking all the time to avoid lumps.
Pour in the milk slowly, still whisking. Add salt and keep whisking until the batter is silky smooth.
Let the batter rest for 30 minutes at room temperature. This helps with the texture.
Carefully pull the hot muffin tin from the oven. Add about 1 teaspoon of beef drippings or oil to each cup.
Put the tin back in the oven for 2-3 minutes until the fat is really hot and just starting to smoke.
Quickly pour the batter into the cups, filling them halfway. Move fast so the fat stays hot.
Bake for 20-25 minutes and don’t open the oven door. They’ll come out golden and puffed up.
Serve right away while they’re still hot and puffy. They’ll start to deflate as soon as they cool.
| Ingredient | Substitution | Notes |
|---|---|---|
| Beef drippings | Vegetable oil or lard | Beef drippings give best flavor |
| Whole milk | 2% milk or buttermilk | Whole milk creates richest texture |
| All-purpose flour | Plain flour | Must be plain, not self-rising |
| Large eggs | 3 extra-large eggs | Room temperature eggs work better |
Brussels Sprouts with Bacon
Brussels sprouts with bacon can change minds about this veggie. The salty, crispy bacon balances out the earthy flavor and makes it pretty irresistible.
This combo works especially well for holiday dinners—it’s festive, familiar, and only takes about 20 minutes to make. Perfect for busy Christmas prep.
The key is to get the Brussels sprouts tender and the bacon nice and crispy. Cut the sprouts in half so they cook evenly and soak up all that flavor.
Ingredients
- 2 lbs Brussels sprouts, halved and outer leaves removed
- 8 oz thick-cut bacon, chopped into small pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons balsamic vinegar (optional)
Step by Step Cooking Instructions
First, preheat your oven to 400°F. Grab a large baking sheet and line it with parchment paper—makes cleanup so much easier.
Chop up the bacon and toss it in a big skillet over medium heat. Let it cook until crispy, usually 6-8 minutes. Scoop out the bacon with a slotted spoon and set it aside on some paper towels.
Keep about 2 tablespoons of bacon fat in the pan, then get rid of the rest. Throw the halved Brussels sprouts into that same skillet and let them soak up the flavor.
Sprinkle salt and pepper over the sprouts. Let them cook for 3-4 minutes, stirring now and then, until they start browning a bit.
Add minced garlic and give it another minute—just until you can smell that garlicky goodness. If the pan looks dry, a drizzle of olive oil does the trick.
Move the Brussels sprouts mixture onto your prepared baking sheet. Spread everything out so they roast evenly.
Slide the sheet into your hot oven. Roast for 15-20 minutes until the sprouts turn tender and the edges caramelize. You want them golden brown, not mushy.
Pull them out and, while they’re still hot, sprinkle the crispy bacon pieces on top. Add grated Parmesan cheese so it melts just a little.
If you’re into it, finish with a drizzle of balsamic vinegar. Serve right away—hot is definitely best for texture and flavor.
Substitutions Table
| Original Ingredient | Substitution Options |
|---|---|
| Thick-cut bacon | Turkey bacon, pancetta, or prosciutto |
| Parmesan cheese | Pecorino Romano, Gruyere, or nutritional yeast |
| Balsamic vinegar | Apple cider vinegar or lemon juice |
| Brussels sprouts | Cabbage wedges or broccoli florets |
| Olive oil | Avocado oil or melted butter |
| Garlic | Garlic powder (1 tsp) or shallots |
Tips For Planning A Memorable Christmas Dinner
Pulling off a Christmas dinner that people actually remember takes a bit of planning. It’s all about balancing your menu, setting the mood at the table, and prepping in ways that won’t leave you frazzled.
Coordinating Your Menu
Pick a main dish that makes sense for your skills and the number of people coming. If you’ve got a crowd, go for classics like roast turkey or glazed ham. Smaller group? Prime rib or roast chicken feels a bit more special.
Plan your sides around how much oven space you have and your main dish’s cooking time. If your turkey hogs the oven for hours, choose sides you can cook on the stovetop or at different temps.
A few things to keep in mind:
- Go for a mix of textures—think creamy, crispy, and tender.
- Make the plate colorful. It just looks better.
- Try to balance rich dishes with lighter ones.
- Don’t forget about any dietary restrictions or picky eaters.
Think about drinks early. Offer options for everyone—wine is classic, but sparkling cider or a fun mocktail keeps it festive for kids and non-drinkers.
Make your shopping list by store section. It’s honestly a lifesaver. Buy pantry stuff a week ahead; grab fresh things two or three days before.
Setting The Perfect Table
Pick a color scheme that feels festive but doesn’t take over the room. Red and gold, green and silver, or just simple white and cream always work.
When you set up your centerpiece, keep it low or choose tall, skinny decorations so people can actually see each other. No one wants to talk over a giant bouquet.
Don’t forget these table basics:
- Clean tablecloth or placemats
- Matching dishes and glasses
- Silverware in the right spots
- Cloth napkins if you want to be fancy
- Candles or dimmed lights for a cozy vibe
Set your table the night before if you can. It cuts down on last-minute chaos, and you’ll spot anything missing.
For bigger groups, place cards help everyone find their seat and double as cute little decorations.
Time-Saving Prep Strategies
Try to make as much food ahead of time as possible. A lot of sides actually taste better the next day, and you can reheat them while the main dish rests.
Here’s a simple prep timeline:
- 3 days before: Shop and prep veggies.
- 2 days before: Make desserts, get cranberry sauce done.
- 1 day before: Cook sides, set the table, prep stuffing.
- Day of: Just focus on the main dish and reheating sides.
Use your slow cooker, Instant Pot, or whatever gadgets you’ve got to save oven space. They’re great for keeping dishes warm, too.
If you have willing helpers, let them pitch in. People usually don’t mind rolling dinner rolls or arranging appetizers.
Write out a cooking schedule so you know exactly when each dish needs attention. Stick it somewhere you’ll see it all day.
Pairing Drinks And Desserts With Your Christmas Meal
The right drinks and desserts can really make your Christmas dinner shine. Pairing wine with each course feels fancy, but honestly, it just tastes good. And you can’t forget about those classic holiday desserts.
Classic Beverage Suggestions
Red wines just work with Christmas meats. Cabernet Sauvignon stands up to prime rib, while Pinot Noir is perfect with turkey or ham.
If you’re into white wine, Chardonnay is a solid choice for roast chicken or seafood. Riesling, with its hint of sweetness, balances out a salty ham.
Sparkling wines—Champagne, Prosecco, you name it—make great starters and pair nicely with appetizers. If you don’t want to switch wines, they’re light enough to drink all meal.
Not everyone wants alcohol, so stock up on spiced apple cider, cranberry juice blends, or sparkling grape juice. On a cold night, hot chocolate with peppermint or cinnamon just feels right.
Put out both red and white wines so everyone finds something they like with their meal.
Sweet Treats For A Festive Finish
Traditional Christmas pudding stays a classic, especially when you serve it with brandy butter or custard.
The rich, spiced flavors really play well with a heavy dinner.
Chocolate-based desserts—think yule logs or chocolate trifles—bring a truly indulgent finish to the meal.
Pair them with coffee or maybe a glass of Port if you’re feeling fancy.
Fruit-forward options like cranberry tarts, apple pies, or pear crumbles keep things lighter.
They’re a great choice if the main course already felt rich.
Individual desserts—Christmas cookies, mince pies, or mini cheesecakes—let everyone pick their own portion.
That’s honestly perfect for big gatherings when appetites vary.
Round things off with hot beverages like coffee, tea, or hot chocolate.
It’s a cozy way to end your Christmas dinner, don’t you think?
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.