Christmas Eve Dinner Recipes – If you’re still in “research mode” for great festive foods, here’s an epic list of all the main course recipes you should consider makin…

A vital part of the Christmas Eve dinner in Norway, these pork ribs have the tenderest meat and the crunchiest crackling imaginable. You have to take a leap of faith when making them, as the idea of letting the rind get so wet in the course of cooking goes against every bit of advice you may have heard thus far about the importance of keeping it dry. This method is an absolute revelation. You need a big old slab of pork belly on the bone for this, which requires a visit to the butcher. And — this is essential — you will need to ask them to saw through the bones for you, as if about to divide the pork into three equal long strips, cutting through the bones and only a little way into the meat. What this gives you are a couple of narrow troughs, into which you press a paste of dill, garlic and juniper, which flavours the meat as it cooks, and which enable you, on serving, to cut the pork easily into chunky, crisp-topped, succulent slabs. Peeking out between the ribs in this photograph are roast quinces. And to make these — should you be able to lay hands on quince in the first place — you simply cut the quinces into quarters (or eighths if they’re big) and roast these in olive oil (or, indeed, any fat you like) for about 30 minutes a side in a 200°C/180°C Fan/400°F oven. To make my cooking life easier, I like to roast these a day or so ahead of time, and then I just reheat them by popping them (on a baking sheet) on a shelf below the pork for the last 15 minutes of its final blast in the oven, leaving them in there, too, with the oven turned off, while I cut up the ribs. For US cup measures, use the toggle at the top of the ingredients list.

Poland's festive recipes are all right here at your fingertips. Wesołych Świąt!

Many recipes call for a few tablespoons of heavy cream but leave you stuck with a leftover carton. These recipes with heavy cream will help you use up the leftovers!

Regardless of your heritage, a traditional Italian Christmas Eve dinner, aka The Feast of the Seven Fishes, is a delicious way to celebrate the holiday.

Learn to host the perfect event whether it's setting a magazine-worthy tablescape for your next dinner party to throwing an epic backyard bash.

Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.

Adapted from Polish Holiday Cookery, by Robert Strybel.

Homemade fresh pasta, lots of parmesan cheese, bright lemon, and zesty garlic make this Christmas Eve dish extra special.

Only those who have never tried this raise an eyebrow at the idea. Don't hesitate, don't be anxious: this really works. No one who cooks it, cooks it just once: it always earns a place in every repertoire. For US cup measures, use the toggle at the top of the ingredients list.

As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island

Try some of these delicious and traditional Filipino Christmas foods, to make this year's Noche Buena better than ever.

A Very Czech Republic Christmas | Multicultural Kid Blogs

These stuffed flank steak pinwheels are the impressive entree your guests will be dreaming about long after they’ve left the table.

Here are our recommended Filipino Christmas Recipes for Noche Buena. Feel free to suggest more recipes for more options.

I hadn’t intended a two week hiatus from writing – and indeed, had I not gotten terribly sick over the Christmas period, a hiatus would never have happened. But sometimes, you need to go with the flow and listen to your body, and when my tonsils swelled up Christmas eve morning and morphed into a […]

From nectarine chicken salad to creme de menthe squares, everyone will be pleased with these blasts from the past.

Classic carbonara flavors (read: bacon) are paired with chicken, peas and a creamy white sauce for a crazy-good twist on lasagna you didn’t see coming!

Find traditional Eastern European main course recipes for smoked fish, savory pies, cabbage rolls, sausages and more.

This Pierogi Dough with Sour Cream makes pierogi-making a bliss. And two ingredients is all you need! Once you try this recipe, you’ll never buy any ready-made dumplings from a store.

Fresh apple juice and Calvados, a dry apple brandy, make the sauce something special.

These spinach empanadas make a delicious alternative to the typical meat-laden ones and are traditionally eaten on Christmas Eve, a day of abstinence from meat in Catholic countries. Traditionally, these are deep-fried, but I decided to bake them—it’s easier, and they turn out much less rich.

Skipping the massive ham this year? Try these small-scale Christmas dinner ideas instead. We have main dishes and sides that serve just a few people.

Poland is one of the most devoutly religious countries in Europe, and as of 2019, approximately 88% of Poles identified as Catholic. No wonder, Christmas

You can make Ikea Swedish meatballs with a sauce just like they do!

Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Pinoy Style Glazed Ham is a fully cooked bone in ham brined, baked and glazed with sweet sauce made with pineapple juice and spices.

Nigella's Christmas special was called Simply Nigella: Christmas Special but, as usual with Nigella that was the only straightforward thing about it.

Get holiday recipe argentinian empanadas from Ada Collection. Browse cooking method of classic argentinian meat empanadas delicious recipe.

A vital part of the Christmas Eve dinner in Norway, these pork ribs have the tenderest meat and the crunchiest crackling imaginable. You have to take a leap of faith when making them, as the idea of letting the rind get so wet in the course of cooking goes against every bit of advice you may have heard thus far about the importance of keeping it dry. This method is an absolute revelation. You need a big old slab of pork belly on the bone for this, which requires a visit to the butcher. And — this is essential — you will need to ask them to saw through the bones for you, as if about to divide the pork into three equal long strips, cutting through the bones and only a little way into the meat. What this gives you are a couple of narrow troughs, into which you press a paste of dill, garlic and juniper, which flavours the meat as it cooks, and which enable you, on serving, to cut the pork easily into chunky, crisp-topped, succulent slabs. Peeking out between the ribs in this photograph are roast quinces. And to make these — should you be able to lay hands on quince in the first place — you simply cut the quinces into quarters (or eighths if they’re big) and roast these in olive oil (or, indeed, any fat you like) for about 30 minutes a side in a 200°C/180°C Fan/400°F oven. To make my cooking life easier, I like to roast these a day or so ahead of time, and then I just reheat them by popping them (on a baking sheet) on a shelf below the pork for the last 15 minutes of its final blast in the oven, leaving them in there, too, with the oven turned off, while I cut up the ribs. For US cup measures, use the toggle at the top of the ingredients list.

Rouladen are a traditional German dish - savory meat rolls with mustard, bacon, pickles, and onions, browned and braised to tenderness in a flavorful gravy.