From Jennifer Masley‘s vegan creamed corn to Deb Paquette‘s coffee espresso pound cake, these recipes are handpicked by local chefs and restaurateurs. We reached out to eateries around town and begged them to share their favorite holiday recipes with us (and you). We are thrilled to see holiday regulars, such as sweet potato casserole and eggnog, as well as unexpected ideas, such as white chocolate and parsnip soup and rack of lamb with beet green and mint pistou, on the list. Follow the step-by-step instructions, and wow your friends and family with the final product. Get in the spirit of the holiday season with the help of these delicious holiday recipes!

Starters and Side Dishes

White Chocolate and Parsnip Soup with Dill, Lemon, Coco Dusted Crouton

Executive Chef Garrett Pittler, City Winery Nashville

One of Chef Pittler’s favorites and a featured dish on City Winery’s winter menu, this soup is sure to impress. Consider serving it as a holiday dinner appetizer, or make it the main course on a chilly night with friends. Click here for the full recipe.

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Try this soup for something different this season! Image: Chef Hunter Duncan, City Winery

Cornbread Muffins

Executive Chef Matt Farley, TomKats (Acme Feed & Seed, The Southern Steak & Oyster, Fin & Pearl, Southernaire Market)

Chef Farley’s “killer” recipe will land you with delicious cornbread in muffin form. You can bake the batter in a baking dish, but why make cornbread when you can make cornbread muffins? Chef Farley spices up this traditional holiday dish with jalapeños and cheddar cheese. Click here for the full recipe.

French Ratatouille

Owner Guenievre Milliner, Little Gourmand

Ratatouille is a holiday go-to for Guenievre. “Holiday meals are usually ‘heavy,’ and this is a great way for everyone to eat their vegetables,” she tells us. “Plus, it’s very easily done and can be made in advance — the more it cooks, the better it is. Leftovers can also be used in a quiche or frittata for brunch.” Click here for the full recipe.

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Little Gourmand’s Guinevere Milliner recommends ratatouille as a holiday recipe to try this year!

Fall Crunch Salad

Chef Tom Cook, Trattoria Il Mulino

When planning for the holidays, many forget about a salad. Vegetables sautéed, mashed and cooked in casseroles typically take center stage. This year, showcase fall flavors in the form of a salad with apple cider vinaigrette. Click here for the full recipe.

Sweet Potato, Apple & Smoked Gouda Gratin

Chef Drew Fugere, Wild Iris

This gratin is the perfect side dish to accompany any holiday entrée. The savory flavors of shallots and smoked gouda complement the sweetness of the sweet potatoes and apples. The end result is nothing short of delicious. Click here for the full recipe.

Creamed Corn with Rosemary and Turmeric

Owner Margaret Furniss, Caviar & Bananas

Margaret took her pick of fall favorites on Caviar & Bananas‘ holiday menu, and creamed corn was the lucky winner. This take on creamed corn impresses with the unexpected addition of turmeric. Click here for the full recipe.

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This creamed corn will make for the perfect side to turkey, lamb or steak. Make your own or order some from Caviar & Bananas.

Shaved Brussels Sprouts Salad

Chef Martha Stamps, The Café at Thistle Farms

Say goodbye to your Grandma’s Brussels sprouts, and replace them with this shaved Brussels sprouts salad. “I like to serve everything family-style, in big bowls at the table,” Martha tell us. “If you like, you can shave Parmesan or any hard cheese on top of the salad, but it’s a grand vegan option if you don’t. Sometimes I like to add two teaspoons of dried currants, and toss them in the salad. Not a big hit with my kids, so I acquiesce and leave them out on Thanksgiving day.” Click here for the full recipe.

Oyster Stuffing

Chef Andrew Coin, Miel Restaurant

Consider swapping your classic stuffing for this oyster-centric version. For many, oysters might not be an unusual addition to stuffing, but if this is the first you’ve heard of it, trust us: it is delicious. Give it a go! Click here for the full recipe.

Sweet Potato Casserole

Chef William Beels, Local Taco

Sweet potato casserole is a holiday favorite because it tastes like dessert, but counts as a side. With vanilla, cinnamon and nutmeg, Chef Beels’ holiday recipe features all the flavors of fall. Plus, it is topped with marshmallows. Click here for the full recipe.

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We will take seconds (and thirds!) of this sweet potato casserole.

Wild Rice

Chef Kristin Beringson, Silo

“My family is from the Midwest, and we love our wild rice,” Chef Beringson tells us. This family holiday recipe features meat and mushrooms, to elevate the rice. Click here for the full recipe.

Apple Cranberry Orange Relish

Owner Lee Ann Merrick, Tinwings

“This holiday recipe, from Chuck Williams’ Thanksgiving & Christmas cookbook, is one that my family (and now the Tinwings ToGo family) expects every season,” Lee Ann tells us. “Be sure to make lots — our kids get mad if we run out!” Click here for the full recipe.

Corn Pudding

Chef Benny Kaminski, Union Common

What’s Thanksgiving without corn pudding? It’s not something we ever want to be forced to figure out. This year, we are taking a note out of Steve’s playbook and spicing up our corn pudding with the addition of Andouille sausage. Click here for the full recipe.

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Adding sausage makes this hearty enough for a main course!

Vegan Creamed Corn

Owner Jennifer Masley, EiO & THE HIVE

Vegans rejoice! This holiday recipe is just for you. Not only is this dish vegan, it is full of flavor and spice. Almond milk cream cheese gives it the creaminess needed in cream corn, while the jalapeños and chili powder introduce spice. Click here for the full recipe.


Rack of Lamb with Beet Green and Mint Pistou

Owner Kris Furniss, Caviar & Bananas

While we typically roast our lamb with rosemary, we are intrigued by the addition of beet green and mint pistou. From Caviar & Bananas’ holiday menu, this lamb is one of Kris’ favorite holiday dishes — and we can see why! Click here for the full recipe.

Braised Short Rib with Local Polenta, Peanut Gremolata and Root Vegetables

Chef Joe Townsend, 360 Bistro

Rich and hearty, this is our idea of comfort food. Chef Townsend walks us through the steps of braising short ribs with root vegetables, cooking local polenta and making a peanut gremolata — then putting them all together. We wouldn’t mind a big bowl of this dish on a cold night! Click here for the full recipe.

Find comfort in this hearty dish! Image: Tara Thompson

Find comfort in this hearty dish! Image: Tara Thompson


3-Layer Lemon Mousse Cake

Pastry Chef Shawntae Johnson Rosser, Table 3 Restaurant and Market

Chef Rosser was kind enough to share her family’s recipe for three-layer lemon mousse cake, and we couldn’t be more grateful! In her version of the dessert, a cake is layered with a lemon curd and lemon mousse. Yum! Click here for the full recipe.

Coffee Espresso Pound Cake

Deb Paquette, Etch and etc.

Deb Paquette has done it again! She has taken something average (in this case, pound cake), and elevated it with interesting and unexpected flavors. She also shares five ways to top this dessert, and all are equally delicious. Click here for the full recipe.

Alice McGinty’s Chocolate Roll

Chef de Cuisine Nate Leonard, Husk Nashville

“This recipe dates back to 1940, from my Great-Grandmother McGinty on my mother’s side. I remember my Grandma Marilyn making this every Christmas,” Chef Leonard tells us. “One funny story: the chocolate roll was cooling in the garage on the steps, and my Grandpa Bert stepped on the cake. Being that it was just hours before dinner, they served it anyways. The story is still remembered to this day, and still brings a laugh every time it is served. This is one of the dishes that reminds me of my late Grandma Marilyn. This is the first time I’ve made this recipe.” Click here for the full recipe.

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A generous dusting of sugar makes this dessert extra sweet.

Salted Caramel Chocolate Pie

Owners Lyndi Stein and Molly Martin, Juniper Green

This salted-caramel chocolate pie balances not only the sweet and the salty, but also provides a perfect counterpart to the lighter meal. It’s deliciously interesting, yet classic. This recipe will create both a mouthwatering dessert and a visually beautiful creation. Click here for the full recipe.

Ready to dig in? Cut into six to eight slices and serve! Image: Juniper Green


Chef Joe Shaw, Table 3 Restaurant and Market

“This is a traditional holiday recipe that is high in spirit and in calories, but it will add to your holiday cheer, and you know you will be dieting in January anyway,” Chef Shaw says. He leaves the choice of bourbon up to you, but we always suggest splurging for the good stuff. Click here for the full recipe.

Christie Cookie Co. Ice Cream Sandwiches

Marketing Manager Caroline Sloan, Christie Cookie Co.

Yes, ice cream sandwiches are delicious year-round. “With a soon-to-be 3-year-old and another one on the way, I love making fun holiday recipes that can get your kids involved,” Caroline tells us. “Cookie decorating has always been a family holiday tradition, and I love taking this one step forward by creating holiday ice cream sandwiches. They are an easy and fun way to involve your kids, and the different combinations are limitless! Our household’s personal favorite is using Christie Cookie Co. sugar cookies, and vanilla ice cream with crushed peppermint. You can switch up the many Christie Cookie flavors, ice cream and holiday sprinkles.” Click here for the full recipe.

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Roll your ice cream sandwiches in crushed peppermint candies or sprinkles to make them holiday-ready!

We think this should be enough to get you through the holiday season, but if you need more dish ideas, click here! Bon appetit and happy holidays!