The best part of the holiday season is undeniably the piles and piles of great food. But it’s not always the easiest task picking out the menu for the big night. Food writer Sheryl Julian — and former Globe food editor — has compiled a list of her favorite recipes from over the years that you can prepare for your next holiday party. Recipes: Cocktail-size Swedish sandwiches on dense bread are topped with shrimp and egg. (pictured above) Baba ghanoush with lavash crackers (SHERYL JULIAN FOR THE BOSTON GLOBE) Where there’s smoke, there’s baba ghanoush. Pan-roasted strip steaks (KAROLINE BOEHM GOODNICK FOR THE BOSTON GLOBE) Restaurant steaks are so juicy and crusty and flavorful. Here’s how chefs pan-roast them. Provençal beef stew with red wine, olives, and orange (Gardiane de Taureau) (SHERYL JULIAN FOR THE BOSTON GLOBE) A rich beef stew from Provence is simmered with red wine, olives, and orange. Whole roasted cauliflower with gremolata breadcrumbs (SALLY PASLEY VARGAS FOR THE BOSTON GLOBE) Here’s something for the holiday with a wow factor: a golden, whole roasted cauliflower.
(KAROLINE BOEHM GOODNICK FOR THE BOSTON GLOBE) A platter of roasted marble potatoes is an appealing course all on its own. Cornbread muffins (SHERYL JULIAN FOR THE BOSTON GLOBE) Cornbread muffins are mixed with stoneground cornmeal for the best color and flavor. Roasted almond biscotti. (SHERYL JULIAN FOR THE BOSTON GLOBE) Roasted nuts amp up the almond flavor in crunchy biscotti.
(SHERYL JULIAN/GLOBE STAFF) Recipe for chocolate-chip shortbread bars. These are for chocolate lovers