Christmas is a week away, and while we have our seasonal staple favorites, it’s worth exploring what other countries and cultures enjoy around this time. Each place has its own traditions and flavors that make the holiday special.
From sweet treats to savory meals, food plays a big part in celebrating. This year, why not try something different? You never know; you might find a new dish to love and add to your own holiday spread.
Christmas Ham (usa)
Christmas ham has been a holiday tradition for many families in the US (and by now, the globe) for generations. The preparation varies—some opt for a simple honey glaze, while others go all out with cloves, brown sugar, and pineapple rings.
A christmas ham’s aroma fills the house regardless of how it’s prepared (boiled, roasted, pressure cooked, smoked, etc.), adding to the festive mood. Also, historically, serving ham at Christmas symbolized prosperity, and for some families, it’s a tradition connecting them to their roots.
Duck With Orange Sauce (france)
Canard à l’Orange is as much a part of Christmas in France as a glowing Yule log. The dish’s preparation can vary—some cooks glaze the duck in advance for a deeply caramelized finish, while others pour the orange sauce over the crispy skin just before serving.
The sweet-and-savory combination has roots in French culinary history, where citrus has always been a prized ingredient for festive occasions.
Pavlova (australia & new zealand)
Christmas in Australia and New Zealand often includes a pavlova as the centerpiece dessert. It’s a meringue-based dish that’s crunchy on the outside and soft inside, finished with cream and fruit.
Each household has its own way of making it—some prefer mini-individual pavlovas, while others create large ones piled high with layers of fruit. Traditionally, kiwis and passionfruit are the go-to toppings, but many families adapt their recipes to what’s in season.
Stollen (germany)
Stollen is a staple at German Christmas markets and dinner tables. Stollen is a dense bread filled with dried fruits, nuts, and a marzipan core. Traditionally, it’s dusted with powdered sugar to resemble snow, making it as festive to look at as it is to eat.
Stollen originated from Saxony, and today, Dresden hosts an annual festival celebrating this festive bread. It’s not uncommon for home bakers to start weeks in advance to let the flavors mature before serving.
Panettone (italy)
Panettone can only be described as a delicate, airy, fruit-filled bread with a subtle sweetness that makes it a versatile holiday favorite. Bakers often start early in the season because making panettone includes several rising stages to achieve its unique texture.
Panettone is sliced into wedges and shared with family after the Christmas meal, sometimes accompanied by a warm sauce or liqueur. Over the years, regional variations have emerged, such as adding chestnuts or even saffron.
Christmas Pudding (uk)
Christmas pudding originates in the UK. This dessert involves a lot of tradition and recipes are passed down through generations, with each family adding their own twist—some soak the dried fruits in brandy, others in stout or sherry.
A few traditions are involved with making this pudding, and Stir-Up Sunday marks the day families gather to prepare it weeks before Christmas. Each person stirs the mixture for good luck, often slipping a silver coin into the batter. The pudding is steamed again on Christmas Day, doused in brandy, and lit aflame for a dramatic and delicious finish.
Roast Lamb (iceland)
Roast lamb is a staple around Christmas time in Iceland. The roast is celebrated for its tenderness and the distinct flavor of Icelandic sheep, which graze freely on mountain pastures.
Many families marinate the lamb for hours or overnight with herbs, garlic, and local ingredients to enhance the taste. Others prefer the traditional smoked preparation, lending a deeper, rustic flavor. The roast lamb is often paired with caramelized potatoes and red cabbage.
Tamales (mexico)
Tamales are a Christmas tradition that brings families closer. Masa is made from scratch and flavored using lard or broth. This is filled with meat, beans, and even pineapple and cinnamon.
Every region has its own spin—banana-leaf-wrapped tamales are common in the south, while corn husks are preferred in the north. On Christmas Eve, steaming hot tamales are served with sides like champurrado, a thick chocolate drink.
Janssons Frestelse (sweden)
Janssons Frestelse, or Jansson’s Temptation, is a Swedish classic at Christmas. This creamy potato casserole layered with anchovies and onions is a must-have on the Christmas table.
Families have their own tweaks—some add breadcrumbs for a crunchy topping, while others stick to the traditional version with just potatoes, cream, and anchovies. The dish is tied to “lagom,” or just the right balance—rich and satisfying but not over the top.
KFC Fried Chicken (japan)
Who would have thought fried chicken would be a Christmas tradition? In Japan, KFC is as much a part of the holiday as lights and decorations. The custom started in the 1970s because of a clever campaign, and now, families line up for their fried chicken buckets on December 25th.
Of course, KFC locations are decorated for the season, and the meals are served in limited-edition holiday packaging. It’s a uniquely Japanese twist on Christmas that blends global influences with the ease of a shared, crowd-pleasing meal.
Sarmale (romania)
No Christmas table is complete without sarmale in Romania. These are cabbage rolls stuffed with ground pork, rice, and herbs before being slow-cooked in a pot lined with sauerkraut.
The process is a family tradition; everyone gathers in the kitchen to roll these intricate bundles. Variations exist across regions, with some substituting vine leaves or adding smoked meats for depth.
Hallacas (venezuela)
For many Venezuelans, the holiday season begins with hallaca-making day. This dish—made with corn dough, savory fillings, and banana leaf wrappings—requires a team effort, and families spend hours together assembling each one.
The fillings vary depending on family traditions, but common ingredients include seasoned meats, capers, and olives. Once wrapped and boiled, hallacas are stored and ready to be enjoyed throughout the season. They’re typically paired with pan de jamón or served on their own.
Melomakarona (greece)
Melomakarona is a Greek Christmas classic—a sweet, spiced cookie soaked in honey syrup and topped with crushed walnuts. Not only are they delicious, but they are steeped in tradition, with families spending afternoons baking them together.
These recipes are passed down through generations with a few variations; some families like them extra syrupy, and others enjoy the crunch of the walnut topping.
Bacalhau Com Natas (portugal)
Bacalhau com Natas, or cod with cream, is a Portuguese Christmas favorite. This dish layers salted cod with thinly sliced potatoes and onions, smothered in a rich cream sauce before baking to golden perfection.
The salted cod’s origins trace back to Portugal’s seafaring days. Every household has its own way of preparing it—some add cheese, while others just keep to the basic preparations.
Pierogi (poland)
Pierogi are Polish Christmas staples prepared weeks in advance of the holiday. These dumplings are made from scratch, and the fillings combine sauerkraut and mushrooms or creamy potatoes with cheese. During Wigilia, they’re part of a twelve-dish meal that symbolizes the twelve apostles.
The dumplings are pan-fried until golden brown and then topped with sautéed onions or butter.
