PEOPLE Holiday Recipes: More Than 100 Delicious Dishes & Genius Tips

By The Editors of PEOPLE

From the pages of PeopleFood and from the best celebrity chefs, hottest bloggers and famous home cooks comes an essential collection of recipes to make your holidays warm, bright and easy. With great ideas for entertaining a crowd of overnight guests, or a hosting a casual family dinner, this beautifully photographed special edition of People takes you from Halloween through Thanksgiving, Christmas and New Year's. More than 100 recipes and genius tips. Includes recipes from: Mario Batali, Martha Stewart, Carla Hall, Emeril Lagasse, Ina Garten, Trisha Yearwood, Tom Colicchio, Mark Bittman, Art Smith, Georgetown Cupcakes, The Pioneer Woman, Marcus Samuelson, Bobby Flay, Chrissy Tiegen, The Great British Baking Show and many more.Plus: In an exclusive interview Carrie Underwood shares her busy mom entertaining strategies.

• Language: English
• Publisher: People
• Release date: Oct 6, 2016
• ISBN: 9781683304852

Book preview

INDEX

AUTUMN

HOLIDAYS

Get Drew’s recipe for apple, Brie and arugula grilled cheese.

A BOTTLE OF WINE AND GOOD FOOD REALLY DO BRING PEOPLE TOGETHER

—DREW BARRYMORE

HALLOWEEN

IT’S NOT JUST ABOUT THE CANDY! (OKAY, MAYBE IT’S MOSTLY ABOUT THE CANDY.) SATISFY LITTLE GREMLINS (AND GROWN-UPS) WITH THEMED TREATS FROM SOPHISTICATED TO SILLY

WITCHY FUN I have always loved being creative with my food, says YouTube star Rosanna Pansino.

ROSANNA PANSINO

MUMMY HOT DOGS

Trick-or-treaters will love this spooky snack from the author of The Nerdy Nummies Cookbook

2 eggs

Flour for dusting

2 cans refrigerated dough

2 packages all-beef franks or veggie dogs (24 hot dogs)

¼ cup whole black olives

½ cup mayonnaise

Ketchup and mustard for serving

1. Preheat the oven to 400º.

2. In a small bowl, whisk together eggs and 1 tbsp. water. Set the egg wash aside for later use.

3. On a lightly floured work surface, roll out the dough to about ¼-in. thick. Cut the dough into ¼- to ½-in.-wide strips, using a knife or pizza wheel.

4. Wrap the hot dogs with the strips of dough, starting at one end and wrapping to the other end, leaving a small space for the eyes, overlapping the strips if desired.

5. Place the wrapped hot dogs on a parchment-lined baking sheet about 2 in. apart, and brush with the reserved egg wash. Bake until golden brown, 12 to 17 minutes.

6. Cut the olives into quarters. Using the small end of a small piping tip, punch out the eyes from the olives. Place the mayonnaise in a small piping bag. When the dogs cool slightly, pipe the mayonnaise into 2 small circles connected in the center. Place the olive pieces in the mayonnaise to create the finished eyes. Repeat for the remaining hot dogs. Serve warm, with ketchup and mustard.

Makes 24 mummies

Courtesy of Rosanna Pansino.

CHLOE COSCARELLI

PUMPKIN RISOTTO

The chef of N.Y.C.’s popular restaurant By Chloe welcomes pumpkin season with this comforting vegan dish. Using short-grain arborio rice is essential for a creamy risotto

Expert Tip! Want to try an herb other than sage? ‘Replace it with fresh thyme, basil or tarragon,’ says Coscarelli.

5 cups vegetable broth

3 tbsp. olive oil

1 small yellow onion, finely chopped

1 clove garlic, minced

1 cup arborio rice

1 cup canned pure pumpkin puree

1 tsp. sea salt

⅛ tsp. nutmeg

Freshly ground black pepper

½ tbsp. chopped fresh sage

1. In a medium saucepan over medium-low heat, bring the broth to a gentle boil, and let simmer while preparing the recipe.

2. Heat a large nonstick skillet over medium-high heat, and add oil. Reduce the heat to medium, and sauté onions until soft, about 3 to 4 minutes. Add garlic, and let cook for 1 minute, until fragrant. Stir in rice and 1 cup of hot broth, and reduce heat so the mixture simmers. Stir often, cooking until most of the liquid has been absorbed. Repeat with another cup of broth, and continue stirring, adding broth 1 cup at a time, until the rice is tender, about 20 minutes.

3. Stir in pumpkin, salt and nutmeg. Season with pepper; stir until mixture is hot. Top with sage, and serve.

Serves 4

KAT DENNINGS

SKULL & BONES SALAD

Not really a recipe—just a supercute idea from the star of 2 Broke Girls

Ingredients for your favorite green salad, including white button mushrooms

Make the salad, and turn mushroom tops into skulls by poking holes for eyes and carving mouths in the caps. Then trim the stems into bones.

ELLIE KRIEGER

PIZZA DOUGH ‘FINGERS’

The nutritionist and host of Ellie’s Real Good Food says, ‘Healthy foods can be fun too’

1 lb. whole-wheat pizza dough, thawed if frozen

2 tbsp. sliced almonds

Olive oil spray

Store-bought marinara sauce

Stuffed olives and yogurt for garnish (optional)

1. Preheat oven to 450º. Line two baking trays with parchment paper.

2. Working with about 2 tsp. of dough at a time, roll dough with your hands to form 2-to-3-in.-long fingers. Place on baking sheet; press a sliced almond at the tip of each to resemble a fingernail. You’ll have about 40 pieces in all. Spray with oil spray, and bake for 10 minutes, until golden brown. Serve with store-bought marinara sauce and garnish, if desired.

Serves 8

MARY GIULIANI

SPOOKY PUNCHES

Each of these refreshers from the author of The Cocktail Party can be made for kids or adults

BLOODSUCKER

Fill punch bowl with 1 gallon beet juice, 1 cup fresh lime juice and a handful of fresh mint.

For adults: Add vodka.

Makes 5 quarts

HOCUS-POCUS POTION

Fill punch bowl with 1 gallon pomegranate juice, 4 sliced apples, seeds of 1 pomegranate, 1 cup fresh lime juice and 1 liter sparkling water or club soda.

For adults: Add Aperol and brandy.

Makes 5 quarts

SPELLBINDER

Fill punch bowl with 1 gallon fresh apple cider, slices from 4 apples (red and green) and 2 pears, and 1 tsp. ground cinnamon.

For adults: Spike with bourbon.

Makes 5 quarts

CHRISTINE HA

CARAMEL APPLES

Easy! (No bobbing necessary.) The MasterChef winner shows how to make this classic yourself

1½ cups chopped salted nuts (pistachios, peanuts or almonds)

10 apples

1 14-oz. package individually wrapped soft caramels (about 50)

2 tbsp. cream cheese

1. Line a baking sheet with wax paper, and place nuts in shallow bowl; reserve.

2. Remove stems from apples, and insert 6-in. wooden craft sticks into apples.

3. Unwrap caramels, and melt in a medium saucepan over medium heat, stirring often, until smooth.

4. Add cream cheese, and whisk until smooth.

5. Dip apples into caramel, coating all sides. Place on prepared baking sheet to harden for 2 minutes, then roll in nuts.

6. Return apples to baking sheet to set, 10 to 15 minutes.

Serves 10

KATHERINE KALLINIS BERMAN & SOPHIE KALLINIS LAMONTAGNE

CHOCOLATE ‘COBWEB’ CUPCAKES

The owners of Georgetown Cupcake bake up ‘a creepy-crawly dessert’’

Expert Tip! To make the web, pipe four intersecting lines of fudge: horizontal, vertical and two diagonals. Then connect all the lines with short, slightly curved strokes.

8 tbsp. unsalted butter, softened

1¾ cups sugar

2 eggs

2¼ tsp. vanilla extract

1¼ cups milk

2½ cups all-purpose flour

2½ tsp. baking powder

¼ tsp. salt

2 tsp. orange food coloring

½ cup chocolate chips

1 cup fudge topping

1. Preheat oven to 350°. Line two cupcake pans with 24 baking cups.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, and beat 3 to 5 minutes more. Add eggs, and mix in slowly.

3. In a small bowl, combine vanilla extract and milk.

4. Sift together flour, baking powder and salt. Alternate adding dry ingredients and milk to butter mixture, a third at a time, mixing slowly after each addition. Add orange food coloring and chocolate chips,