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.

Add a little Italian zing to any holiday gathering with this pasta recipe that brings together Colavita's saucy tomatoes, tangy balsamic, and Calabrian chilis: Bring a large pot of well-salted water to a boil and cook 16 oz Colavita Rigatoni or Bucatini until just shy of al dente. Reserve 1/2 c pasta water. Heat 6 tbsp Colavita Premium Italian EVOO in a large pan over medium heat. Add 4 oz thinly sliced Colavita Hot Chili Peppers and 6 sliced garlic cloves (optional). Cook gently until fragrant, 1-2 minutes. Stir in 1 box Colavita Crushed Tomatoes and 1 box Colavita Diced Tomatoes. Season with salt and pepper. Simmer, uncovered, until slightly thickened, 10-15 minutes. Stir in 1 tbsp Colavita Aged Balsamic Vinegar. Add the cooked pasta and a splash of pasta water and toss until evenly coated and saucy. Turn off heat, drizzle with extra EVOO, and top with fresh basil or parsley and grated Parmesan or Pecorino cheese.

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.

From cozy nights to holiday delights, with treats that bring joy to every bite. Share the magic. Savor the season.

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).

This take on the Italian stew uses veal cubes instead of shanks to cut the cook time in half. Recipe by Lisa of Jersey Girl Cooks: Preheat oven to 350 F. In a medium bowl, season 2 lb veal stew meat with 1 tsp salt and 1/2 tsp pepper. Sprinkle over 1/4 c flour and toss to coat. Warm 2 tbsp olive oil in a Dutch oven over medium-high heat, then add veal pieces and sear, turning occasionally, until golden brown, about 5 minutes. Remove with a slotted spoon to a plate. Lower heat to medium and pour 1 c rose wine and 2 c beef broth into pot, scraping up bits on bottom. Fold in 3 chopped carrots, 1 minced shallot, 2 cloves minced garlic, a 14 oz can of diced tomatoes, 2 bay leaves, 1 tsp Italian seasoning, and 2 tbsp chopped parsley. Return veal the pot, bring to a simmer, cover, and place in oven. Cook until veal is very tender, about 90 minutes. Meanwhile, in a small bowl, mix 2 tbsp chopped parsley, 1 clove minced garlic, and zest of 1 lemon. Divide finished stew between bowls and top with the herb mixture.

When you get together with your friends and family during the holidays, time starts to move a little differently. So, slow down and savor the season with Sanpellegrino, and holiday on Italian time.

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.

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.