Christmas Entertaining with small plates

Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik

Chesnut and celery root soup

This soup has a hint of earthiness from the celery root.

Recipe: Chesnut and celery root soup

Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik

Frisée with blood oranges and fennel

The nice thing about frisée is that it can sit for a long time without wilting. If you can’t find blood oranges, use regular oranges.

Recipe: Frisée with blood oranges and fennel

Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik

Poached brisket of beef with salsa verde

Most butchers divide a whole brisket into the flat half or first cut, which is lean and squarish, and the point cut, which is fattier and triangular—and more flavorful and tender. (Save the leftover broth for soup or risotto.)

Recipe: Poached brisket of beef with salsa verde

Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik

Polenta torta

Fontina is fine here, but if you can splurge on truffled cheese, you won’t regret it.

Recipe: Polenta torta

Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik

Ahi tuna confit

You’ll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.

Recipe: Ahi tuna confit

Small-plate holiday party menu

Chesnut and celery root soup

Frisée with blood oranges and fennel

Poached brisket of beef with salsa verde

Polenta torta

Ahi tuna confit