These aren’t your grandmother’s recipes—they’re your cool, hip aunt’s recipes.

You know the one: unapologetically bold, effortlessly chic, and never afraid to break the (culinary) rules. From salty twists to creamy spreads and coconut-laced cocktails, here’s how you can shake up your holiday table.

Salt and Vinegar Mashed Potatoes

Courtesy of Jenny's Table

Love salt and vinegar chips? So do we. These mashed potatoes take the tangy, salty crunch of your favorite snack and turn it into a creamy, decadent side dish that’ll leave everyone asking for seconds (and thirds).

Ingredients:

• 1 kg (about 2 lbs) russet or Yukon Gold potatoes, peeled and quartered
• 60 g salted butter, melted
• 90 g whole milk, warmed
• 1 tbsp malt vinegar
• A biiig pinch of salt (plus more to taste)

For Garnish:

• Extra butter (because, duh)
• A dash of malt vinegar
• Flaky salt
• Optional: Crushed salt and vinegar chips (trust us on this one)

Instructions:

1. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.

2. Mash the potatoes while still hot, then mix in melted butter, warm milk, malt vinegar, and salt until smooth and creamy.

3. Taste and adjust seasoning. Add another splash of vinegar for extra tang.

4. Serve with a dollop of butter, a sprinkle of flaky salt, and crushed chips for an unexpected crunch.

Pickle Latkes

Courtesy of Carolina Gellen

Pickle lovers, rejoice! Latkes get a briny upgrade with the addition of grated kosher dill pickles. Crispy, golden, garlicky perfection—these latkes are the modern Hanukkah hero you didn’t know you needed.

Ingredients:

• 3 medium Russet potatoes (1 kg or 2 lbs), peeled and grated
• 1 medium yellow onion (255 g), grated
• 12 small kosher dill pickles (470 g), preferably fermented (Bubbies brand recommended)
• ¾ to 1 cup (90–120 g) bread crumbs or matzo meal
• 2 large eggs
• ½ tsp cayenne pepper
• 2 tsp freshly cracked black pepper
• Neutral oil for frying (e.g., vegetable, grapeseed, sunflower)
• Kosher salt, to taste

For Serving:
Sour cream, fresh dill, and applesauce or melted butter

Instructions:

1. Grate potatoes, onion, and pickles. Squeeze out as much liquid as possible using a clean towel.

2. In a large bowl, combine the grated mixture, bread crumbs, eggs, cayenne, black pepper, and a pinch of salt. Mix well.

3. Heat oil in a skillet over medium-high heat. Form small patties and fry until golden and crispy, about 3–4 minutes per side.

4. Serve hot with a dollop of sour cream, a sprinkle of fresh dill, and applesauce on the side.

Peppermint Brownies

Courtesy of Erin McDowell and NYT Cooking

Peppermint and chocolate are the ultimate holiday duo—like Mariah Carey and December. These fudgy brownies, flecked with cool peppermint, are rich, decadent, and scream festive flair.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup cocoa powder
• 1 tsp vanilla extract
• 4 large eggs
• ¾ cup all-purpose flour
• ½ tsp salt
• 1 cup crushed peppermint candies (or candy canes)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.

2. Mix melted butter, sugar, cocoa powder, and vanilla. Stir in eggs one at a time. Add flour and salt, mixing until just combined.

3. Fold in crushed peppermint candies. Pour batter into the pan and bake for 25–30 minutes.

4. Let cool, cut into squares, and top with extra crushed candy for holiday pizzazz.

Burrata Goat Cheese Spread

Courtesy of @babytamagooo

Cheese boards are a non-negotiable at holiday gatherings. This whipped burrata and goat cheese spread, topped with a sesame crumble, adds creamy richness and an elegant touch to your charcuterie lineup.

Ingredients:

• 1 ball of burrata (about 120 g)
• 120 g goat cheese, softened
• 2 tbsp olive oil
• 1 tsp lemon zest
• Salt and pepper, to taste

For the Sesame Crumble:

• 2 tbsp sesame seeds, toasted
• 1 tbsp panko bread crumbs
• 1 tsp olive oil

For Serving:
Crunchy crackers, pear slices, and a drizzle of honey

Instructions:

1. In a bowl, whip together burrata, goat cheese, olive oil, lemon zest, salt, and pepper until smooth and creamy.

2. Toast sesame seeds and panko in olive oil over medium heat until golden. Let cool.

3. Spread the cheese mixture on a serving plate and sprinkle with sesame crumble.

4. Serve with crackers, pears, and a light drizzle of honey.

Coquito (Puerto Rican Coconut Eggnog)

Courtesy of Chili Pepper Madness

If eggnog isn’t your thing, let Coquito change your mind. This Puerto Rican holiday staple is rich, creamy, and infused with coconut flavor—like a tropical getaway in a glass.

Ingredients:

• 2 (12-oz) cans evaporated milk
• 1 (15-oz) can cream of coconut
• 1 (14-oz) can sweetened condensed milk
• 1 (13.5-oz) can unsweetened coconut milk
• 3 cups water
• 4 oz cinnamon sticks (about 24 sticks)
• 1 oz whole cloves (about ⅓ cup)
• 2 whole star anise
• 2 tsp finely chopped fresh ginger
• 2 tbsp vanilla extract
• 1 (750-ml) bottle Puerto Rican white rum

Instructions:

1. Simmer water, cinnamon sticks, cloves, star anise, and ginger in a pot for 10 minutes. Cool and strain the spices.

2. Blend evaporated milk, cream of coconut, condensed milk, coconut milk, vanilla, and the spiced water until smooth. Add rum.

3. Chill for at least 4 hours (overnight is even better).

4. Serve cold with a cinnamon stick garnish. Cheers!

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