Tarts, Taters, and Toffee: The Comforting Recipes Our Editors Are Excited to Make in December

The most wonderful time of year.

By
Genevieve Yam
Genevieve Yam headshot
Genevieve Yam
Senior Editor
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.
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Published December 01, 2025
Overhead view of Chocolate French Silk Pie with a slice removed

Serious Eats / Antonis Achilleos

December, December, December…It's the darkest month, which means plenty of opportunities for comforting meals. As our editors gear up for the winter holidays—one of our busiest times of the year, when we aim to make holiday cooking easier for our readers—we're leaning toward cozy recipes that feel like a hug. Below, you'll find an assortment of easy sides and mains that will warm you from head to toe, along with luxurious desserts—think French silk pie and pumpkin crème brûlée—that will brighten even the darkest evening.

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  • Sticky Toffee Pudding

    Side view of pouring sauce on sticky toffee pudding

    Serious Eats / Amanda Suarez

    "My partner and I have been smitten with Genevieve's sticky toffee pudding since I made it for our holiday dinner last year. In fact, I've already made it once this season for his birthday, and we're both counting down the days until we can have it again this month. I like to double the sauce so I have enough to pour into little jars for holiday host gifts (OK, and eating by the spoonful)." - Ashlee Redger, writer

  • Vegetarian Mushroom Pot Pie

    Serving of Mushroom Pot Pie on a muted pink plate,with full pot pie in a skillet on the side. 2 glasses of sparkling water, and a rust colored napkin

    Serious Eats / Victor Protasio

    "I made this mushroom pot pie last year for a potluck, and it was one of the stars of the night. It's deeply earthy in the best way, so much so that I took to calling it "forest floor" pot pie. To some ears, that may sound off-putting, but I meant it as the biggest compliment—the mushroom flavor is so deep and rich, it's like being transported to a little mossy hut in the woods, where a wood fire flickers and a little gnome goes out foraging every day for his nightly repast." - Daniel Gritzer, editorial director

  • Hashweh and Cooked Cucumbers

    A dish with stuffed zucchini rice and yogurt sauce being poured on top garnished with pine nuts

    Serious Eats / Amanda Suarez

    "It's been two months since Laila made this in the test kitchen, and her cooked cucumbers STILL cross my mind at least twice a week. I will be making this for some friends visiting, and I will be doubling the amount of cucumbers." - Amanda Suarez, associate visuals director

  • Pumpkin Crème Brûlée

    Pumpkin crme brle served in small ramekins with a spoon and napkin

    Serious Eats / Melati Citraireja

    "This dessert marries my love for crème brûlée and pumpkin—it's basically a more elegant version of pumpkin pie, with no crust required. It's perfect for holiday parties, though I do plan on just quietly enjoying it by myself on the couch." - Genevieve Yam, senior editor

    Continue to 5 of 11 below

  • Smoky, Crispy Shiitake "Bacon"

    Cooked mushrooms served on a blue plate fried and seasoned

    Serious Eats / Amanda Suarez

    "There’s a cafe where I live that makes a divine pulled mushroom breakfast sandwich. It’s cheesy, umami-rich, and served on a plush, homemade English muffin. So when I saw this recipe for smoky roasted shiitakes, a lightbulb went off: I could make the sandwich at home! Plus, I love paprika, so I’ll be applying it with a heavy hand." - Grace Kelly, senior editor

  • Fesenjān (Persian Pomegranate and Walnut Meat Braise)

    Fessenjan-NaderMehravari-hero

    Serious Eats / Nader Mehravari

    "Fesenjan is high on my December cooking plans—the sweet tartness of the pomegranate molasses, the richness of the ground walnuts, and the deep savoriness from the lamb all come together in a uniquely layered dish. A handful of pomegranate arils on top gives it its signature luxurious look. I pair it with yellow saffron rice for a romantic, cozy, stay-in kind of dinner." - Laila Ibrahim, associate culinary editor

  • Old-Fashioned Latkes

    20141203-latke-vicky-wasik-34b-1.jpg
    Photographs: Vicky Wasik. Video: Serious Eats

    "We celebrate Chrismukkah in our household, which means lighting our menorah and enjoying latkes next to the Christmas tree. Former Serious Eats editor Max's latkes have been a family tradition for as long as I can remember, and I can't wait to whip up a batch." - Genevieve

  • Tartiflette

    A cast iron skillet full to the brim with melted and browned soft-rind cheese.
    [Image: Vicky Wasik].

    "Judging by how popular this recipe is on our site, I might be the only person who hasn’t made tartiflette yet. I’m planning to fix that this December, when I serve it as a Christmas side—if I can wait that long. The coldest, darkest days of the year call for a gooey, creamy, cheese-laden potato casserole like this one. Plus, how can you not love a recipe that just slabs an entire round of soft cheese over the top to melt?" - Leah Colins, senior culinary editor

    Continue to 9 of 11 below

  • French Silk Chocolate Pie

    Overhead view of Chocolate French Silk Pie with a slice removed

    Serious Eats / Antonis Achilleos

    "There's a multigenerational tradition in my family of having French silk pie for birthdays instead of cake, but it's been a few years since I've honored this tradition. My birthday is in December, and I am determined to make this pie for myself to celebrate!" - Megan O. Steintrager, associate editorial director

  • Easy Hot Chocolate

    Overhead shot of a red mug containing hot chocolate.

    Serious Eats / Amanda Suarez

    "Here in Vermont, the snow is falling and my cross-country skis are calling! I've had my eye on this malted hot chocolate recipe for a while, but it hasn't felt wintery enough to make it. In the instructions, Genevieve notes that you can add an extra ounce or two of chocolate to make it thicker and richer—I'm definitely going to do that. It'll be the perfect thing to pack in my thermos." - Rochelle Bilow, editor

  • Air-Fryer Brussels Sprouts With Pomegranate Glaze

    A bowl of airfried Brussels sprouts garnished with pomegranate seeds with a fork picking up a piece placed on a checkered tablecloth

    Serious Eats / Deli Studios

    "Crispy Brussels sprouts with crunchy pomegranates and a sweet, tangy glaze? Say no more. This sounds so delicious, I'm convinced it would convert even the most ardent sprout hater out there." - Genevieve

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