Holiday Meals, Sides & Desserts Delivery

Want to take the stress out of Christmas dinner? Pre-order a meal or show-stopping main today! Reserve your meals, hams, roasts and more now for delivery 12/21 - 12/24.

Find something for every style and taste within the wide-ranging assortment from FreshDirect Wine & Spirits. You'll stand out from the crowd with these one-of-a-kind and exclusive selections picked by our experts.

Ziploc® Loves Food as Much as You Do. For over 50 years, we've helped families store, protect, and serve foods with our trusted products. Explore Ziploc® Solutions built for practically any scenario. Because when you love food, you don't let it go to waste.

This holiday season, we're spreading cheer with Archer Roose Wines! For every 4-pack of Archer Roose Wines you purchase, they'll donate a meal to World Central Kitchen, an organization dedicated to being first to the frontlines, providing fresh meals in response to humanitarian, climate, and community crisis. Now you can pop, sip, and give back at the same time, as you celebrate the season with purpose!

These veggies turn extra delish when roasted up! Simply toss them with a good olive oil, salt, and pepper, and pop in the oven at 375 F until tender while the aromas fill your kitchen.

Need some gift inspo for the holiday season? Check out our expert-selected list, including seasonal treats, stocking stuffers, hostess gifts, and fun DIY kits.

This French stew is perhaps the classiest way to do comfort food. It's perfect for making on a day spent indoors avoiding the chilly weather: Preheat oven to 350. Pat dry 3 lb beef chuck cubes. Season all over with 2 tsp salt and 1/2 tsp pepper. Let rest 30 minutes. Meanwhile, in a heavy pot over medium low, heat 1 tbsp oil. Add 8 oz bacon, cut into pieces. Cook until crispy. Remove from pot with a slotted spoon. Increase heat to medium and cook beef in a single layer in rendered fat until well-browned all over, turning occasionally. Remove from pot once done. Cut 4 peeled carrots into 1 1/2 inch pieces. Dice 1 onion. Mince 2 cloves garlic. Add onion, carrots, and a pinch of salt to pot and cook, stirring, until softened, 7-10 minutes. Reduce heat to medium low and stir in garlic and 1 tsp tomato paste. Cook 1 minute. Stir in 2 tbsp flour and cook 1 minute more. Return beef and juices to pot, along with half of bacon, 1 thyme sprig, 1 bay leaf, and 1 bottle red wine. Cover pot and transfer to oven. Cook 1 1/2 to 2 hours, stirring occasionally. Meanwhile, in a large pan over medium heat, heat 1 tbsp oil. Add 8 oz mushrooms, 8 oz trimmed pearl onions, 1/2 tsp sugar, salt and pepper. Pour in 1/2 c water. Cover pan and cook 10 minutes. Remove lid and continue cooking until liquid is mostly evaporated. Stir mushrooms, onions, and remaining bacon into stew once it's done cooking. Sprinkle with chopped parsley and serve. Brought to you by Beef Checkoff.

Preheat oven to 375 F. Pat dry lamb chops with a paper towel. If you have time, season your chops with salt and pepper at least 20 mins before cooking. Otherwise, season right before. Get your pan very, very hot (use cast iron if you can). Add a very thin layer of oil and add chops. Sear until nicely browned on bottom and meat releases from pan, about 90 secs, then flip and repeat on other side. Transfer to a sheet and roast in oven to desired doneness, about 5 mins for med (if your pan is ovenproof, you can leave the chops in there and roast them in the pan).

Why not go all out with the ultimate celebratory pairing + balance caviar's salty, briny taste with a dry glass of bubbly? If you're feeling extra fancy, bust out some crackers + crème fraîche too + make like you're in The Great Gatsby.