All the Recipes From Bon Appétit’s Holiday Issue

In the holiday issue of Bon Appétit, you’ll find ways to celebrate the season: gifts for merrymaking, eye-catching bûches de noël made by bakers and artists, and luxurious winter white wines to add to your shopping list. We’re also sharing a festive lineup of recipes to add to your repertoire.

Start with weeknight dinners, specifically cold-weather comforts like this Butternut Squash Orzo With Fried Sage. The recipe relies on canned butternut squash purée to add body, sweetness, and warmth. Then make this bitter winter greens steakhouse salad with a creamy black pepper dressing.

In need of a showstopping holiday morning breakfast? Try this ham-and-cheese croissant casserole or Babka French Toast Bake. Both can be assembled the night before and baked off in the morning for stress-free hosting.

And, of course, it wouldn’t be December without cookies. This year we’re sharing six festive treats to transport you home for the holidays. Try Masala Tea Creme Pies, evoking an afternoon tea in Chennai, India, or Peppermint Black-and-White Cookies, a spin on the cakey offering found in many NYC bakeries and Jewish delis. All are great inspiration for your annual cookie swap. Keep reading for all the recipes from our holiday issue.

Not a subscriber yet? Subscribe here for Bon Appétit’s gorgeous print issues and access to our Epicurious app with its thousands of easy and reliable recipes.