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Holiday Cooking: A GoNOLA Recipe Roundup

With Thanksgiving just a few weeks away, chances are you’re starting to plot your menu for that holiday and all the other eating occasions of the season. Every week we tell you how to make dishes from New Orleans chefs and restaurants in our GoNOLA Recipes at Home series, and for this post we’re bringing you all of the most holiday-friendly recipes from our archives. These recipes for appetizers, main dishes, sides, cocktails and desserts have all the ingredients for gatherings: they’re warm, comforting, spicy, sweet and shareable. You won’t find recipes for turkey or cranberry sauce, but you will find the sort of things you’ll see on the holiday tables of New Orleans homes that feature Cajun and Creole influences and local ingredients. If you want more inspiration, read about New Orleans chefs’ Thanksgiving must-haves here.


Cardamom cheddar straws from Le Petit Grocery — a classic Louisiana party snack gets an Indian twist

Whole roasted cauliflower with whipped goat cheese from Domenica — a crowd-pleasing appetizer from Alon Shaya’s restaurant is great as a pre-meal snack

Bacon wrapped figs stuffed with goat cheese — this would be perfect for a New Year’s Eve party snack

Emeril’s boudin balls with Creole mustard dipping sauce —  have this on the table before Thanksgiving or Christmas dinner

Shrimp and green onion dip and Creole crab dip — a New Orleans gathering would not be complete without a creamy dip

Stuffed artichokes — a staple of Italian-American celebrations in New Orleans, this is great for sharing

Main Courses

Creole breakfast bread pudding — though technically a “breakfast” dish, this is also an easy, comforting main that can feed a crowd

Andouille bread pudding — here’s another recipe for savory bread pudding

Oysters figure largely into New Orleans holiday celebrations. Incorporate them with Oysters Bienville, oyster spaghetti, holiday oyster pie, oyster stew or chargrilled oysters.

Sweet potato latkes — try this variation on the latke for Hanukkah celebrations

Daube glace — if you’re planning to have a Reveillon meal, try this classic dish

Oyster and duck gumbo — John Besh’s recipe is perfect for when the temperature drops

Spinach artichoke casserole — this is a recipe for a Jazz Fest favorite, but casseroles always work great for the holidays


Creamed spinach — this classic steakhouse side is a perfect accompaniment to holiday meals

Mirliton and shrimp dressing — New Orleans beloved mirlitons are ubiquitous during the holidays

Root vegetable ragout — with in-season vegetables, pear and chesnut, this has all the flavors of the season

Oyster dressing — another recipe for dressing (we don’t make ours from a box in New Orleans); this one highlights the oyster

Mashed sweet potatoes — a sweeter version of a common side item; you can find local sweet potatoes at plenty of farmers markets around this time of the year


Bread pudding — you could have this for a Christmas breakfast, too

Christmas fruitcake — a common Christmas gift, Emeril’s recipe is anything but boring

Pecan pie — take advantage of Louisiana pecans for this one


Cranberry cheer cocktail — while this is labeled as a “New Year’s cocktail,” this would be great at any holiday party

Winter waltz — the cocktail from Arnaud’s French 75 will warm you up

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