Our Most Popular Christmas Recipes Are Ones You'll Want to Make Every Year

Feed a crowd during the holidays with this big-batch, make-ahead quiche, which is baked in a 9-by-13-inch rimmed baking sheet or shallow baking dish. It teams a rich sesame seed-studded crust with a cheesy spinach filling.

To make this holiday-worthy roast, remember to leave the beef at room temperature for about two hours before roasting, as this will help it cook more evenly. Another tip? For optimum flavor, do not use a nonstick pan, since it'll yield fewer bits that enhance the juices.

Easy, classic, and so delicious, scalloped potatoes are a delight for diners and for the chef—especially because the dish can be largely assembled ahead. Just leave off the last portion of cheese, cover the dish with plastic wrap, and refrigerate. When you're ready, sprinkle with the remaining cheese, and bake as instructed.

Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd-pleasing recipe that's great with a range of entrées, from roasted turkey to glazed ham.

You can't go wrong with earthy roasted potatoes accented with woodsy fresh rosemary. Serve them alongside a rib roast, leg of lamb, beef Wellington, or any other meaty main.

This eggnog is not for the faint of heart: It includes plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs. The good news is that it easily serves a crowd.

Hot-chocolate mix is a wintertime staple, and this version is refreshingly simple. It contains only cocoa, sugar, and salt (plus milk) and tastes rich and creamy.

Here's a quintessential holiday recipe, perfect for making cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."

Rich, buttery, and made with lots of vanilla, these cookies look impressive but aren't difficult to make. You just need a cookie press—a hollow tube fitted with a decorative nozzle at one end and a plunger at the other—to press the dough directly onto the baking sheet, making pretty shapes.

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate gives these treats the perfect mix of sophisticated and familiar.

This "wreath cake" is the signature cake of Norway and a real show-stopper. It's also surprisingly straightforward to make. You make an almond dough, roll it into ropes and bake it in special molds. Then, you stack the rings and hold them in place (and decorate them) with royal icing.

The possibilities are truly endless with this go-to cookie dough. It turns out wonderfully crisp cookies that aren't overly sweet (which means they're ready to be swooshed with royal icing and sprinkles).