For as long as I can remember, my grandma would make a huge pot of crab cioppino, a bouillabaisse-like fish stew hailing from San Francisco, for our Christmas Eve dinner. Though Italian-American in origin, the stew has secured its place on my Anglo family's holiday table for decades. Our Christmas dinner, however, always changes - from prime rib to ham to a roast of some sort - but Grandma Ida's cioppino, even years after her passing, will always be the Christmas Eve meal. Don your bib and serve up this classic Bay Area dish with lots of garlic bread! Click through for more holiday favorite recipes, and discover more menu inspiration on our Hanukkah and Christmas Pinterest boards (see all of our boards here).
This crab cioppino recipe is just like Grandma used to make. Serve it with a good bread to soak up all the broth!
Don't let the amount of salt in the crust scare you, just be sure to use coarse kosher salt. The salt will create a sealed crust, resulting in a spectacular moist and delicious roast!
You can't go wrong with this amazing glazed ham recipe, which was developed by Bruce Aidells and Nancy Oakes for Bon Appétit magazine back in 2005.
Just say no to boring potatoes! These accordion-style Hasselback Potatoes are creamy on the inside and beautifully crisp on the outside, making for a lovely presentation.
This Potato and Leek Gratin is the perfect side to any centerpiece dish: roast, goose, ham, you name it!
This Creamy Porcini Mushroom Polenta recipe is comfort food at it's best. Any type of mushroom can be used, but we like the flavor and tenderness of porcini. Look for fresh porcini or simply rehydrate dried ones.