In our family, the holidays have always meant one thing first: gathering.
Before gifts, before décor, before even sitting down to eat — there’s the kitchen. The sounds, the smells, the stories passed around as easily as serving spoons.
These recipes weren’t written down to be perfect. They were made by feel, adjusted over time, and cooked with love — the same way we still make them today. This is the food that raised us, nourished us, and continues to bring us back to the table together.
We’re sharing them with you in the same spirit they were shared with us.
Collard Greens
Slow, savory, and deeply comforting — these greens are meant to simmer and soften, filling the house with warmth.
Stock Ingredients
Onions, sugar, canola oil, celery, green pepper, hot peppers (optional), Old Bay, Adobo, Creole seasoning, Season Accent, smoked turkey wings
Greens
Set aside at least 2 hours to thoroughly clean and cut the collard greens.
Method
Combine all ingredients and boil together until tender. This takes about 3–4 hours. The longer they simmer, the deeper the flavor.
Candied Yams
Sweet, buttery, and baked until caramelized — no holiday table is complete without them.
Boil sweet potatoes until tender. Let cool, peel, and cut into pieces. Layer them into a baking dish.
Add vanilla, brown sugar, white sugar, maple syrup, butter, and cinnamon generously throughout.
Bake at 400°F for 45 minutes. Add marshmallows on top and return to the oven until melted and golden.
Fried Turkey
Crispy on the outside, juicy on the inside — this is the centerpiece.
Injection Recipe
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2 tbsp Worcestershire sauce
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¼ cup apple cider
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¾ cup honey
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1 bottle beer
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1 tbsp salt
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1 tbsp ground allspice
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½ cup Creole or Cajun seasoning
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Cayenne to taste (we use about 1 tsp)
Inject thoroughly into all parts of the turkey.
Turkey Rub
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⅔ cup salt
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Garlic powder, onion powder, Cajun seasoning
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1 tbsp herbs (Herbs de Provence work beautifully)
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1 tbsp cayenne
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1 tbsp ground black pepper
Mix with olive oil and rub generously over the turkey.
Fry at 350–360°F for 1–1¼ hours, until internal temperature reaches 170–180°F.
Baked Macaroni and Cheese
Comfort in its purest form.
Boil elbow pasta and set aside.
Melt 2 sticks of butter, sauté 2 large chopped onions with adobo and black pepper. Mix into pasta. Add shredded cheddar, evaporated milk (be generous), mustard, and breadcrumbs.
Transfer to a baking dish. Top with more cheddar, breadcrumbs, and paprika.
Bake at 350°F for about 40 minutes, until bubbling and golden.
Pear Ginger Crumble
Warm, spiced, and quietly elegant — the perfect ending.
Ingredients
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5 large pears, peeled and sliced
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2 tbsp raw brown sugar
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1 tbsp lemon juice
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2 tbsp chopped candied ginger
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½ tsp vanilla extract
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2 tsp cornstarch
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Oat crumble topping
Preheat oven to 375°F. Butter a baking dish. Mix all ingredients and bake for 20–25 minutes until bubbly.
Add crumble topping and bake another 20 minutes until browned. Let cool slightly before serving.
