We’ve already told you where to eat out this Christmas, but if you’ve got all your in-laws coming into town, a 20-person dinner at Monarch might get a little too complicated. But who wants to whip up their holiday meal from scratch? Order these D Magazine staff-favorite dishes from local restaurants for the ultimate Dallas holiday spread.
Mains:
Tamales from The Tamale Company
“Being from South Texas, these are the closest I can get to the true taste of home. I’ve been to so many places looking for that homemade tamale feeling just like I get in the Valley, and theirs are the best in Dallas.” — Lisa McLaren, D Magazine advertising director
Whole bird a la carte from Street’s Fine Chicken
“For an alternate take on a holiday bird, I love this fried chicken and the ‘Sin Killer’ hot sauce they serve it with. Perfect when warm but even better cold the next day as a late-night snack.” — Jamie Laubhan-Oliver, D Home editorial and creative director
Salads:
Kale and Apple Rainbow Salad from Mendocino Farms
“I have tried to clone this the last several Thanksgivings. It’s a bright contrast to our heavier and more traditional vegetable sides.” — John Gay, D Magazine Partners production director
Breads:
Baguettes from Oak Cliff Bread
“I get bread from OCB when I find myself at the [Dallas] Farmer’s Market, so I’m super excited for their space that just opened in Tyler Station!” — Mia Carrera, People Newspapers digital and production assistant
Bolillos from Del Norte Bakery
“Our favorite alternative to rolls—just slice and lightly coat with butter.” — Aileen Jimenez, D Magazine managing editor
Sides:
Brussels sprouts from Cooper’s Meat Market & Steakhouse
“They stay on the right side of tender, and the house-cured bacon, crumbled into bits, is the right amount of smoky.” — Kathy Wise, D Magazine editorial director
Whipped sweet potatoes from Pecan Lodge
“Their ‘Hot Mess’ sweet potato—topped with brisket, bacon, cheese, and chipotle crema—has my heart, but for large gatherings, their catering portion of sweet potatoes does the trick.” — Jessica Otte, D Home executive editor
Broccoli and rice au gratin from Evan’s Meat Market
“It perfectly melts into a gooey casserole once heated.” — Aileen Jimenez, D Magazine managing editor
Macaroni and cheese from Eatzi’s
“Always a crowd pleaser! And Eatzi’s is the best for quick, on-the-go grabs.” — Lydia Brooks, D Home associate editor
Deviled eggs from Billy Can Can
“Matt Ford is easily my favorite chef in town. His deviled eggs are worth skipping your grandma’s 150-year-old family recipe for.” — Elizabeth Lavin, D Magazine Partnersstaff photographer
Phone a Friend
When faced with the million-dollar question of what to serve this holiday season, consider phoning a friend—in this case, a private chef with experience prepping dishes of all cuisines and quantities. “The beauty of hiring a personal chef is the versatility and customization,” says Dallas-based personal chef Adam Ross. Prior to an event, Ross meets with a client to assess their kitchen setup and consult on the menu. Whether you want haute cuisine or Grandma’s recipes, he says, “We’ll make it happen.” While Ross doesn’t require a minimum, he notes that many private chefs do—and that booking early is always in your best interest, as holidays tend to be their busiest times.
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