How to Host a Holiday Dinner That Actually Feels Like the Holidays
About the Author
Chef Eric James is an Austin-based personal chef with over a decade of experience crafting memorable meals for private clients, dinner parties, and special events. Known for his soulful cooking and easygoing approach, Eric brings people together through food, often drawing inspiration from his own family traditions and his Southern and global culinary roots. Follow him on YouTube or Instagram.
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The holidays always bring me back to the sound of my mom’s old record player humming in the corner, the smell of cinnamon and butter drifting through the house, and the quiet chaos of everyone trying to help in the kitchen at the same time. In my family, holiday cooking wasn’t about perfection; it was a group effort, full of mismatched aprons, last-minute adjustments, and the kind of laughter that only happens when the house is full.
As a private chef today, that’s the feeling I try to recreate every December. Not just the food, but the energy. Holiday entertaining isn’t about creating a magazine-worthy tablescape or pulling off a flawless dinner. It’s about slowing down, reconnecting, and creating a moment that feels warm, uncomplicated, and deeply familiar.
If you’re hosting a holiday dinner this year, here are a few ways to make it meaningful, while keeping the stress low enough for you to actually enjoy it.
1. Start With the Feeling, Not the Menu
Before you plan a single dish, ask yourself one question:
“What do I want this night to feel like?”
Cozy and relaxed? Festive and energetic? Slow and nostalgic?
Once you know the feeling, the menu naturally falls into place. A cozy dinner might mean braised short ribs, mashed potatoes, and roasted carrots. A festive gathering might call for small bites, sparkling cocktails, and a couple of bold entrées. A nostalgic night could be your family’s classics, maybe updated a little, but still recognizable.
The goal isn’t to impress. The goal is to create the atmosphere that makes the night memorable. Let the menu support that, not dictate it.
2. Keep the Menu Short and Strategic
You don’t need to cook the entire internet. Choose one star, one supporting entrée, two sides, and one dessert. That’s enough. It’s more than enough.
A strategic menu means:
- You reduce stress.
- You keep your kitchen clean.
- You actually get to enjoy the night instead of babysitting six pans at once.
And if someone offers to bring something?
Say yes. Always say yes. Let people contribute. It makes the night feel communal, and it gives you space to breathe.
3. Prep Smart: The 48-Hour Rule
If you want a stress-free holiday dinner, this is the golden rule:
Anything that can be done 48 hours in advance should be done 48 hours in advance.
This includes:
- Salad dressings
- Sauces
- Compound butters
- Desserts
- Roasted veggies you’ll reheat
- Mashed potatoes (yes, they hold beautifully)
- Marinades, brines, spice mixes
- Setting the table
The more you do early, the more present you are later. Your future self will thank you when you’re sipping a cocktail instead of peeling potatoes.
4. Make One Thing Special
You don’t need five showstoppers. You only need one.
Choose the thing you genuinely enjoy making. Maybe it’s:
- A perfectly roasted beef tenderloin
- A glazed ham
- A stacked lasagna
- A pan of golden, buttery Parker House rolls
- A chocolate budino you’ve made a hundred times
Make that the centerpiece and let everything else be simple and familiar. People remember the feeling of the evening far more than the number of dishes you cooked.
5. Say the Words
The holidays move fast. People rarely stop to say what they mean.
Before dessert, take 20 seconds—literally 20—and acknowledge the room. Thank the people you love for showing up. Say something small, something honest. It doesn’t have to be poetic.
A simple:
“Thanks for being here. It means more than you know.”
That alone creates the moment people carry with them into the next year.
Final Thoughts
Holiday entertaining doesn’t have to be stressful. It doesn’t have to be elaborate. It doesn’t have to be expensive or wildly impressive.
It just has to feel real.
Food made with intention, a table set with care (even if it’s mismatched), and a moment of connection are more powerful than anything you’ll find in a cookbook or on Pinterest.
So dim the lights, turn on the music, take a deep breath, and enjoy the night. This holiday season, focus less on perfection and more on presence. That is, and always will be, the heart of holiday entertaining.
RECIPES
GARLIC HERB MASHED POTATOES
Creamy, smooth potatoes blended with roasted garlic and fresh herbs. Serves 4.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
- 1 head garlic, top sliced off to expose cloves
- 1 tablespoon olive oil ½ cup whole milk, warmed
- 4 tablespoons unsalted butter, softened
- ¼ cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- ½ teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
Preheat the oven to 400°F. Place the head of garlic on a piece of foil, drizzle the exposed cloves with olive oil, and wrap the foil tightly. Roast the garlic for 40 to 45 minutes, or until the cloves are soft, golden, and fragrant. Once cool enough to handle, squeeze the roasted garlic from the skins and mash it into a smooth paste.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a knife.
Drain the potatoes and return them to the warm pot. Add the softened butter and the roasted garlic paste, then mash until mostly smooth. Stir in the warm milk and sour cream until the potatoes are creamy and fluffy. If needed, add a small splash of milk to adjust consistency.
Fold in the parsley, chives, and thyme. Taste and season with salt and black pepper. Serve warm.
BACON & BALSAMIC ROASTED CARROTS
Oven-roasted carrots with crispy bacon, balsamic reduction, and fresh parsley. Serves 4.
Ingredients
- 1½ pounds carrots, peeled and cut into long diagonal slices
- 3 strips thick-cut bacon, chopped
- 1½ tablespoons olive oil 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- ¼ cup balsamic glaze (store-bought or reduced balsamic)
Instructions
Preheat the oven to 425°F. Spread the sliced carrots on a large sheet pan. Add the chopped bacon, drizzle the carrots with olive oil and honey, then season evenly with smoked paprika, salt, and black pepper. Toss everything together directly on the sheet pan until well coated.
Arrange the carrots and bacon in a single layer and roast for 20 to 25 minutes, or until the carrots are caramelized and the bacon is crispy.
Remove the pan from the oven and drizzle the carrots with the balsamic vinegar. Toss lightly and return to the oven for 5 more minutes to let the vinegar reduce slightly.
Transfer the roasted carrots and bacon to a serving dish. Drizzle lightly with balsamic glaze and sprinkle with chopped parsley. Serve immediately.
THREE-CHEESE MAC & CHEESE WITH PANKO CRUST
Elbow macaroni in a creamy blend of sharp cheddar, Gruyère, and fontina, baked with a golden Panko topping. Serves 4.
Ingredients
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- ¾ cup Gruyère cheese, shredded
- ½ cup fontina cheese, shredded
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- ¾ cup Panko breadcrumbs
- 1½ tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
Instructions
Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente, usually 1 to 2 minutes less than the package directions. Drain and set aside.
Melt the butter in a medium pot over medium heat. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the mixture becomes foamy and pale, forming a roux. Slowly pour in the warm milk while whisking vigorously to remove any lumps. Continue cooking and whisking for 5 to 7 minutes, or until the sauce thickens to a smooth, velvety consistency.
Reduce the heat to low and add the cheddar, Gruyère, and fontina. Stir gently until the cheeses are fully melted and the sauce is smooth. Add the Dijon mustard, garlic powder, onion powder, and smoked paprika. Taste and season with salt and black pepper.
Add the cooked macaroni to the cheese sauce and fold gently until the pasta is evenly coated. Transfer the mixture to a buttered small baking dish (about 8×8 inches works well).
In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan. Mix until the crumbs are evenly coated. Sprinkle the mixture evenly over the macaroni.
Bake for 20 to 25 minutes, or until the topping is golden brown and the edges are bubbling. Let the mac and cheese cool for 5 to 10 minutes before serving.
FROM-SCRATCH GREEN BEAN CASSEROLE
Fresh green beans, sautéed mushrooms, real cream sauce, and crispy homemade shallots baked until bubbling and savory. Serves 4.
Ingredients
For the crispy shallots:
- 2 large shallots, thinly sliced
- ½ cup whole milk
- ½ cup all-purpose flour
- Oil for frying Salt
For the casserole:
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- ½ medium onion, diced
- 4 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ¾ cup chicken or vegetable broth
- ¾ cup heavy cream
- ½ teaspoon soy sauce or Worcestershire sauce
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- Salt to taste
Instructions
To make the crispy shallots, place the thinly sliced shallots in a bowl and pour the milk over them. Let them soak for 10 minutes. Heat about 1 inch of oil in a small pot to 350°F. Remove the shallots from the milk and dredge them in the flour, shaking off any excess. Fry the shallots in small batches for 2 to 3 minutes, or until golden and crisp. Drain on paper towels and season with salt.
Preheat the oven to 375°F. Bring a pot of salted water to a boil. Add the green beans and blanch them for 3 to 4 minutes, or until they are bright green and just slightly tender. Drain and immediately shock them in ice water to stop the cooking. Drain again and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, or until softened. Add the mushrooms and cook for 7 to 8 minutes, or until the mushrooms are browned and their liquid has evaporated. Stir in the garlic and cook for 1 minute.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Pour in the broth, whisking to remove lumps, then add the heavy cream, soy sauce, black pepper, smoked paprika, and salt. Simmer the sauce for 4 to 5 minutes, or until thickened.
Fold the blanched green beans into the cream sauce and transfer the mixture to a small baking dish. Bake for 20 minutes, or until bubbling around the edges.
Remove the casserole from the oven and top generously with the crispy shallots. Serve hot.