Ever wonder what chefs eat for the holidays?

What are their tricks for the moistest holiday roast beef, the crispest latkes, the most decadent French toast? In our brand-new Chefs’ Recipes Edition Holiday Collection, a special 24-recipe holiday compilation, we present beloved dishes straight from the home kitchens of some of our favorite chefs.

Bryan Voltaggio, of Volt and Range in Maryland, contributes his family’s favorite cranberry compote. Latin-cooking authority Maricel Presilla offers her party-ready pisco-spiked bread pudding.

From John Currence’s Southern oyster-cornbread dressing to the Tasting Table Test Kitchen’s classic buttery Parker House Rolls, our free digital book offers plenty of tasty ways to spread good cheer.