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This site is all about cooking smaller meals for less people. You won’t always have a large number of people at your holiday table. We often have just 2-6 people over for a holiday meal. We wanted to share this smaller, more intimate menu with you, so you can make an impressive holiday meal to share with friends and family.
Planning a holiday dinner for a small gathering is a chance to focus on meaningful details and unforgettable flavors. With the right menu, you can create a cozy and festive atmosphere that feels intimate but still indulgent.
We shared our favorite smaller Thanksgiving meal in another post. Check that one out as well. This time we’re focusing on Christmas and the winter holidays.

This lineup of holiday-inspired recipes is perfectly portioned for smaller groups, balancing traditional favorites with a few creative twists to make your celebration truly special.
What: Any holiday dinner party
Who: 2-8 people (adjust amounts accordingly)
Time commitment: 2 hours
Cranberry Orange Chicken Thighs

Cranberry orange chicken thighs are ideal for a small holiday gathering because they offer bold, festive flavors without the fuss of a large, elaborate meal. The tangy cranberries and bright orange zest evoke the holiday spirit, while the juicy chicken thighs provide a hearty, comforting centerpiece.
This recipe is easy to scale for a smaller group. We plan for 1 large chicken thigh per person. If you’re using smaller thighs, you might go with 1.5-2 thighs per person, depending on how much your guests usually eat.
We use a large oven-safe skillet for 5-6 chicken thighs. More than that might require a roasting pan or a large baking sheet with a high side. You can also do 2 skillet side by side in the oven.
»» For the full recipe click here.
Crispy Potato Stacks with Magic Butter Sauce

These potatoes are an unforgettable treat that’s simple to prepare yet impressive to serve. The individually portioned stacks feel elegant and special, giving each guest their own beautifully crisp creation. Plus, the rich, buttery flavor and golden edges are the thing of dreams.
Be sure you stack the potatoes high up in the muffin tin. They shrink down quite a bit while cooking and you want to still have an impressive stack when they’re done.
One other thing to note, these potatoes need a lot of time to cook in the oven. It takes a while for the insides to get tender, so don’t take them out too soon!
»» For the full recipe click here.
Festive Christmas Salad

A festive Christmas salad is an excellent choice for a small holiday gathering because it offers a light, refreshing contrast to the heavier dishes you’re serving while still feeling celebratory.
The vibrant colors and seasonal ingredients make it a visually stunning centerpiece for the table, even in an intimate setting. You can mix and match the toppings you prefer. We go with apple, pomegranate, and avocado. Pick your cheese and your nuts. It’s great every time.
We serve this salad with a light, orange-flavored vinaigrette that’s simple to whip up. You can use a typical apple cider vinaigrette or another dressing you have on hand, if you want.
»» For the full recipe click here.
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Before You Go
Since you made it to the end of this article, you might be interested in more holiday recipes. Here are a few more articles we think you might enjoy.

Christmas Dinner for 2-4
Ingredients
For the chicken
- 4 bone-in skin-on chicken thighs
- 3/4 cup fresh or frozen cranberries
- 1 sprig fresh rosemary
- 1 orange halved (juiced and zested)
- 1 cup cranberry juice
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper
For the potatoes
- 4 medium Russet potatoes
- 1/2 cup butter melted
- 1 cloves garlic minced
- 1/2 cup Parmesan cheese finely grated
- 1/2 cup Cheddar or Gruyere cheese finely grated
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the salad
- 1/4 cup walnuts roughly chopped
- 1/4 cup shelled pumpkin seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon smoked paprika
- 4 cups mixed greens with frisee
- 1 apple chopped
- 1 avocado sliced
- 1 cup pomegranate seeds
- 1/2 cup blue cheese or feta crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- Salt and black pepper to season
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken with salt and pepper on both sides. Heat a cast-iron or oven-safe skillet over medium heat. When hot, add the chicken, skin-side-down, and sear until golden, about 3 minutes per side. Remove the chicken from the skillet.
- Reduce heat to medium. Add the cranberries and rosemary sprig and saute for 2 minutes.
- Zest half the orange then cut it in half and juice that half, reserving the unzested half for later.
- Pour in the cranberry and orange juices and deglaze the pan to pull up any browned bits from the bottom of the pan.
- Add the orange zest, brown sugar, garlic powder, onion powder, paprika, salt and pepper. Stir it all up. Simmer for 10 minutes, then remove the pan from the heat
- Remove about 1/4 of the cranberry sauce from the pan. Add the chicken back in, skin side up.
- Spoon some of the cranberry sauce from the skillet over the top of the chicken.
- Bake for 10 minutes, then baste the chicken with the reserved sauce and continue baking for another 5-8 minutes, until the chicken reaches an internal temperature of 175 degrees F. Remove from the heat.
- Grab the remaining orange half and cut it into slices. Place those around the pan to garnish the finished dish. Then serve.
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- Using a mandoline or a very sharp knife, cut the potatoes into ⅛” slices.
- In a large bowl, stir together the butter, garlic, cheeses, rosemary, thyme, salt and pepper. Add in the potatoes and toss well to coat.
- Layer the potato slices in each well of the muffin tin all the way to the top.
- Place the muffin tin on a baking sheet and cover with tinfoil.
- Bake for 30 minutes. Remove the foil and continue cooking for another 20-25 minutes. The potatoes should be tender and golden.
- Slide a paring knife around the outside of each stack to release it then use the knife to lift the stack out.
- Garnish with flake salt and some fresh thyme. Serve immediately.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the walnuts and pumpkin seeds with maple syrup, and smoked paprika. Spread them on the baking sheet and bake for 10 minutes, shaking the sheet halfway.
- In a small jar or bowl, combine the olive oil, vinegar, mustard, orange juice and zest. Shake well.
- In a large salad bowl, combine the lettuce, apple, avocado, pomegranate seeds, blue cheese and toasted nuts. Toss carefully to combine.
- Drizzle the dressing over the salad and season lightly with salt and pepper.
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.