Cooking a meal for family and friends is one of the most meaningful gifts you can give during the holidays. Our celebratory menu features a juicy beef tenderloin wrapped in bacon and roasted with cremini mushrooms accompanied by a rich potato-leek gratin. End the feast with pears poached in pomegranate juice—the fruit takes on a beautiful crimson hue that’s perfect for the season.
Recipes
Recipes by Course
- Breakfast
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This Season
- Cooking & Baking
- Seasonal Produce
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- Winter Comfort Foods
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Menus
- Deb Perelman's Parisian Menu
- Yumna Jawad's Ramadan Menu
- Brian Hart Hoffman's St. Patrick's Day Menu
- St. Paddy's Day with the Test Kitchen
- Easter with Ina Garten
- Test Kitchen's Easter Menu
- Eitan Bernath's Passover Menu
- Recipe Collections
Featured Chefs & Celebrities
- Aarón Sánchez
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
- Williams Sonoma Test Kitchen
Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101
Golden Beets with Smoked Trout and Dill
Bitter Greens Salad with Spiced Pecans and Persimmons
Bacon-Wrapped Beef Tenderloin Roast
Potato-Leek Gratin
Gingered Baby Carrots