Holiday Hosting with Grace, Ease & Joy

It feels good to be back at the table.

For years, I shared recipes and reflections on gathering — always through the lens of a chef and hostess, standing behind a counter, apron tied, candles lit before guests arrived. But life has changed. The tables have shifted from café to home, and these days, I write from a kitchen filled with everyday noise: the hum of the dishwasher, my son asking where the tape went for his school project, and the gentle chaos that comes with a full, beautiful life.

The truth is, I’m still learning what it means to host — but it looks different now. It’s less about perfect plating and more about making space. Space for the people who show up, for the laughter that spills out of the kitchen, for the imperfections that make a night memorable.

Every November, I host a Friendsgiving that’s equal parts family reunion and open-door potluck for the people I love most — the ones with hometown ties and the ones who’ve built their families here through friendship. There’s always someone new at the table: a neighbor whose parents live far away, a teacher friend who can’t make it home this year, or a cousin who swore they’d “just stop by” and ends up staying until midnight.

The house smells like roasted citrus and rosemary, and there’s always music playing — usually something jazzy, but not too serious. I start cooking early in the day, but I try to make dishes that hold well. A glazed salmon that’s just as delicious at room temperature, a wild rice salad that can sit on the buffet, and a pumpkin bread pudding that bakes quietly while we pour that second round of wine.

One of my secrets: I never let guests bring wine. It’s not about control (well, maybe a little); it’s about creating a flow. I love curating the bottles that pair with each dish — the way a chilled rosé sparkles against the citrus salmon or how a velvety red makes dessert feel decadent. Everyone has their hosting non-negotiables, and that’s mine.

As guests arrive, the kids gather around the breakfast table, which I’ve covered with a holiday color-on tablecloth. It’s the perfect distraction — they doodle turkeys and stars and write their names in the margins while the adults mingle. By dessert, the table is covered in marker swirls and little hearts — a colorful time capsule of the night.

The grown-ups eventually wander to the dining table, where branches of greenery, gold flatware, and flickering votives create the easiest kind of magic. I love mixing textures — rattan chargers with linen napkins, a touch of shimmer with something handmade. Nothing fussy, just layered and lived-in.

And of course, someone always spills something. The rolls (or your father-in-law) get a little too toasty. The cousin bringing the ice forgets it. Someone’s late, someone’s early, and someone’s lost their phone charger. But these are the stories we retell every year, laughing harder each time.

By the end of the night, the house is humming. The playlist has shifted to something nostalgic. A few guests are packing leftovers — I always have take-home containers ready, because there’s always someone who couldn’t make it. Grandma who didn’t feel like getting out. A friend home with a sick child. We make plates for them with care, because hospitality doesn’t end when the door closes.

Eventually, the family trickles out — some to bed, some to load the car, all insisting they’ll “help with dishes tomorrow.” And that’s perfectly fine with me. The dishes can wait. The glow of the night lingers longer than a clean sink ever will.

When I look back on the years I’ve spent cooking, gathering, and writing about it all, I realize that what I’ve been chasing wasn’t the perfect party — it was connection. A reason to pause, to look around the table, to remember that we’re lucky to have these people, this meal, this moment.

So, this holiday season, give yourself permission to host with grace, ease, and joy. Light the candles, set the tone, let go of perfection. Serve good food, pour generously, and remember —the true magic of gathering isn’t in the menu, the décor, or even the playlist. It’s in the laughter, the chaos, and the love that lingers long after everyone’s gone home.

Jessica’s Holiday Essentials

Make-Ahead Favorites: Smoked Maple Glazed Salmon
Always on Hand: Fresh greenery, votive candles, and to-go containers
For the Kids: A color-on tablecloth and washable markers
Mood Starter: A cozy bossa nova or vintage jazz playlist
Hosting Non-Negotiable: The wine list — always chosen by the hostess

Goat Cheese Stuffed Bacon Wrapped Dates

Serves 12 as an appetizer

Profile: Sweet, salty, creamy, and festive

24 Medjool dates, pitted

4 oz soft goat cheese

1 tbsp honey

½ tsp fresh thyme leaves

12 slices bacon, halved crosswise

Toothpicks

Preheat oven to 400°F. Line a sheet pan with parchment.

Stir goat cheese, honey, and thyme until creamy.

Stuff each date with 1 tsp mixture, then wrap in a half slice of bacon and secure with a toothpick.

Roast 20–25 minutes, turning halfway, until bacon is crisp.

Serve warm and glossy with a drizzle of extra honey if desired.

Optional Flair: Sprinkle with crushed pistachios or drizzle with balsamic glaze.

Parmesan Herb Roasted Delicata Squash Rings

Serves 6–8

Profile: Crisp, savory, and stunning on a platter

3 delicata squash, halved, seeded, and sliced into ½-inch rings

2 tbsp olive oil

½ cup grated Parmesan

1 tbsp chopped fresh sage or rosemary

Salt and pepper to taste

Preheat oven to 425°F. Line 2 baking sheets with parchment.

Toss squash rings with olive oil, salt, and pepper.

Arrange in a single layer, sprinkle with Parmesan and herbs.

Roast 20–25 minutes, flipping halfway, until golden and crisp.

Serve: On a platter garnished with rosemary sprigs and orange zest for holiday color.

Smoked Maple Glazed Salmon with Rosemary & Persimmons

Serves 6–8

Profile: Crisp, savory, and stunning on a platter

3 delicata squash, halved, seeded, and sliced into ½-inch rings

2 tbsp olive oil

½ cup grated Parmesan

1 tbsp chopped fresh sage or rosemary

Salt and pepper to taste

Preheat oven to 425°F. Line 2 baking sheets with parchment.

Toss squash rings with olive oil, salt, and pepper.

Arrange in a single layer, sprinkle with Parmesan and herbs.

Roast 20–25 minutes, flipping halfway, until golden and crisp.

Serve: On a platter garnished with rosemary sprigs and orange zest for holiday color.

Citrus Wild Rice Salad with Toasted Pecans & Cranberries

Make-ahead friendly – serves 8

2 cups cooked wild rice blend

1 orange, zest + juice

1 lemon, juice

½ cup dried cranberries

½ cup toasted pecans, roughly chopped

¼ cup olive oil

1 tbsp maple syrup

½ tsp salt, ¼ tsp pepper

¼ cup finely diced red onion

½ bunch parsley or dill, chopped

Toss everything together, chill, and serve at room temp.

Bonus Points: Sprinkle feta or goat cheese right before serving.

Pumpkin Bread Pudding with Salted Caramel & Pralines & Cream Ice Cream

Serves 8–10

Profile: Cozy, spiced, and nostalgic with a creamy Southern twist

1 baguette or brioche loaf, cubed (about 6 cups)

3 eggs

1½ cups pumpkin purée

2 cups milk (almond or whole)

½ cup heavy cream

½ cup maple syrup or brown sugar

2 tsp vanilla extract

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

2 tbsp butter (for greasing)

Optional: ½ cup chopped pecans

Preheat oven to 350°F. Butter a 9×13-inch dish.

Whisk eggs, pumpkin, milk, cream, maple syrup, vanilla, and spices.

Add bread cubes, stir to coat, and let soak 15 minutes.

Pour into dish, sprinkle with pecans, and bake 45–50 minutes until golden and set.

Serve warm with a drizzle of salted caramel sauce and a scoop of Blue Bell Pralines & Cream.

Chef’s Tip: Assemble the night before, refrigerate, and bake fresh before guests arrive or while dinner is being served, just remember to set a timer.

Chef-Style Shopping List

Produce

2 lb salmon fillet

2 ripe persimmons

1 pomegranate (optional)

3 delicata squash

1 bunch rosemary

1 bunch sage or thyme

24 Medjool pitted dates

1 orange (for zest and salad)

1 lemon (for salad)

1 red onion (for salad)

1 bunch parsley or dill (for salad)

1 can pumpkin purée

Dairy

4 oz goat cheese

½ cup heavy cream

2 cups milk (almond or whole)

1 stick butter

Blue Bell Pralines & Cream Ice Cream

Optional: feta or goat cheese crumbles (for salad garnish)

Pantry

Smoked maple syrup

Dijon mustard

Smoked paprika

Olive oil

Apple cider vinegar

Brown sugar

Vanilla extract

Cinnamon, nutmeg, salt, pepper

Brioche or baguette

Honey

Pecans (for salad and bread pudding)

Caramel sauce

Wild rice blend – 2 cups cooked

Dried cranberries – ½ cup

Smoked Maple syrup (for salad dressing drizzle)

Meat

12 slices bacon

Garnish / Extras

Fresh greenery & candles for tablescape

To-go containers for leftovers

Color-on kids’ tablecloth

Washable markers

Cozy jazz or bossa nova playlist

The Balanced Host with Jessica Comegys