Holiday Party Food: 16 Elegant Easy Dishes to Host Like Lisa Vanderpump

Holiday party food does not have to be hard to look amazing, and nobody knows that better than Lisa Vanderpump. The TV star and restaurant owner, who has hosted some of the most famous dinner parties on television, released her first cookbook, Home at Villa Rosa: Cooking and Living the Vanderpump Way, on October 13, 2026. It shares 70 of her favorite recipes, shaped by her British roots and her grandmothers. Inspired by that style, here are elegant but simple dishes for every party from Thanksgiving to New Year’s Eve..

Holiday Party Food the Vanderpump Way

Lisa Vanderpump has hosted some of the most famous dinner parties on TV, and her new cookbook says the secret is simple food served with style. Here is how to throw a holiday party that looks like Villa Rosa without the stress. Start with the most British party food of all: dainty tea sandwiches on a tiered stand..

You will need: 1 loaf soft white sandwich bread, 1 loaf whole wheat bread, 1/2 cup soft butter, 1 English cucumber (sliced paper thin), 4 oz cream cheese, 1 tbsp chopped dill, 4 hard-boiled eggs, 3 tbsp mayonnaise, 1 tsp Dijon, 4 oz smoked salmon, salt and pepper.

How to make it: 1. Mix the cream cheese with dill; chop the eggs and mix with mayonnaise, mustard, salt and pepper. 2. Butter all the bread thinly to keep it from getting soggy. 3. Make cucumber sandwiches with the dill cream cheese and lightly salted cucumber. 4. Make egg salad sandwiches and smoked salmon sandwiches. 5. Press gently, cut off the crusts and cut into fingers or triangles. 6. Cover with a damp towel and chill up to 4 hours before serving on a tiered stand.

Holiday Party Food: Garlic Shrimp Pasta for a Crowd

Lisa Vanderpump recently cooked her shrimp pasta in the Delish test kitchen, and it is a great reminder that a big bowl of pasta can be party food. Our own version tosses linguine with garlic butter shrimp, lemon and a splash of cream. It is ready in 25 minutes and looks generous on a buffet. Of all the holiday party food here, this one feeds the most people. Would you serve pasta at a party?

You will need: 1 lb linguine, 1 1/2 lb large shrimp (peeled), 4 tbsp butter, 2 tbsp olive oil, 5 cloves garlic (sliced), 1/2 tsp red pepper flakes, 1/2 cup heavy cream, zest and juice of 1 lemon, 1/2 cup grated Parmesan, salt, pepper, chopped parsley.

How to make it: 1. Cook the linguine in salted water and save 1 cup of pasta water. 2. Season the shrimp and sear in the oil 1 to 2 minutes per side; set aside. 3. Melt the butter and cook the garlic and pepper flakes 1 minute. 4. Add the cream, lemon zest and juice and simmer 2 minutes. 5. Toss in the pasta, Parmesan and shrimp, adding pasta water until glossy. 6. Season and top with parsley.

Little Tea Cakes, Royal Style

Her new book includes tea cakes she learned from her sister-in-law, a chef in the royal household, and nothing says British hostess like a plate of tiny iced cakes. These vanilla sponge squares are baked in one pan, cut small and covered with a thin pink and white icing. They look like they came from a fancy tea room. Pink icing or white?

You will need: Cake: 1 cup soft butter, 1 cup sugar, 4 eggs, 2 cups self-rising flour (or 2 cups flour plus 1 tbsp baking powder), 1 tsp vanilla, 3 tbsp milk. Icing: 3 cups powdered sugar, 4 to 5 tbsp water, a drop of pink food coloring, sugar flowers or fresh raspberries to decorate.

How to make it: 1. Heat the oven to 350 F and line a 9×13 inch pan. 2. Beat the butter and sugar until fluffy, then beat in the eggs one at a time. 3. Fold in the flour, vanilla and milk. 4. Bake 22 to 25 minutes and cool completely. 5. Trim the edges and cut into 1 1/2 inch squares. 6. Stir the icing until thick but pourable, tint half pink, spoon over the cakes and decorate.

The Riding Sandwich Idea: A Make-Ahead Party Loaf

The book also mentions the hearty riding sandwich she makes for her husband, and it inspired this make-ahead party loaf. A whole crusty loaf is hollowed out, layered with ham, roast turkey, cheese and greens, then pressed overnight in the fridge. Slice it into wedges and your sandwich tray is done before guests arrive. It is holiday party food that does the work for you. What goes in your perfect sandwich?

You will need: 1 large round crusty loaf, 3 tbsp mayonnaise, 2 tbsp Dijon mustard, 8 oz sliced ham, 8 oz sliced roast turkey, 6 slices Swiss cheese, 1 cup baby spinach, 1 jar (12 oz) roasted red peppers (drained), 1/4 cup pesto.

How to make it: 1. Slice the top off the loaf and pull out most of the soft inside. 2. Spread the inside with mayonnaise, mustard and pesto. 3. Layer the ham, cheese, spinach, peppers and turkey, pressing down as you go. 4. Put the lid back on and wrap tightly in plastic wrap. 5. Set a heavy pan on top and chill overnight. 6. Cut into wedges with a serrated knife and serve.

Mini Beef Wellington Bites

Beef Wellington is the ultimate British showpiece, but at a party nobody wants to carve. These two-bite versions have all the flavor: seared beef tenderloin, a spoon of mushroom filling and a blanket of puff pastry. Make them in the morning and bake them as guests walk in, which is the whole secret of stress-free holiday party food. They look like a caterer made them. Would you try making the full Wellington?

You will need: 1 lb beef tenderloin (cut in 1 inch cubes), 1 tbsp oil, salt, pepper, 8 oz mushrooms (finely chopped), 1 shallot (minced), 2 tbsp butter, 1 tsp thyme, 2 sheets puff pastry (thawed), 2 tbsp Dijon mustard, 1 egg (beaten), flaky salt.

How to make it: 1. Sear the seasoned beef cubes in hot oil 1 minute and cool. 2. Cook the mushrooms and shallot in butter with thyme until dry, about 10 minutes. 3. Cut the pastry into 2 1/2 inch squares. 4. Top each with a little mustard, a spoon of mushrooms and a beef cube. 5. Fold the corners over, pinch and brush with egg. 6. Bake at 400 F for 15 to 18 minutes and sprinkle with flaky salt.

Holiday Party Food: Baked Brie With Cranberries

Baked brie is the holiday party food that gets the biggest gasp for the least work. A wheel of brie is wrapped in puff pastry with cranberry sauce and pecans, baked golden, then cut open at the table so the cheese oozes out. Set it out with crackers and apple slices. It is ready in 30 minutes. Cranberry or fig jam on top?

You will need: 1 wheel brie (8 oz), 1 sheet puff pastry (thawed), 1/3 cup whole berry cranberry sauce, 1/4 cup chopped pecans, 1 tbsp honey, 1 tsp fresh rosemary (chopped), 1 egg (beaten), crackers and apple slices to serve.

How to make it: 1. Heat the oven to 400 F and line a baking sheet. 2. Roll the pastry slightly and set the brie in the center. 3. Top with cranberry sauce, pecans, honey and rosemary. 4. Fold the pastry up over the cheese and pinch to seal. 5. Brush with egg and bake 20 to 25 minutes until deep golden. 6. Rest 10 minutes, then cut open and serve warm.

Pink Grapefruit and Avocado Salad

Lisa Vanderpump is famous for her love of pink, and this salad matches any blush and gold party table. Juicy pink grapefruit, creamy avocado and peppery greens get a honey citrus dressing. It is fresh and bright next to rich holiday party food, and it takes 10 minutes. Add pomegranate seeds for extra sparkle. Do you like sweet or savory salads?

You will need: 2 pink grapefruits, 2 ripe avocados, 4 cups arugula or mixed greens, 1/4 cup pomegranate seeds, 2 tbsp toasted pistachios. Dressing: 3 tbsp olive oil, 2 tbsp grapefruit juice, 1 tsp honey, 1 tsp Dijon mustard, salt, pepper.

How to make it: 1. Cut the peel and white pith off the grapefruits and slice into rounds or segments, saving the juice. 2. Slice the avocados. 3. Whisk the dressing ingredients. 4. Arrange the greens on a platter. 5. Layer the grapefruit and avocado on top. 6. Drizzle with dressing and scatter pomegranate seeds and pistachios.

Smoked Salmon Bites

Smoked salmon with a little cream cheese and dill is a classic British party nibble, and it always looks expensive. Make tiny pancakes (blini) from scratch, or cheat with toasted baguette rounds. Pipe on the cream cheese, add a ribbon of salmon and a sprig of dill. They are one of the easiest elegant holiday party food ideas. Blini or crackers?

You will need: Blini: 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, 1 egg, 3/4 cup milk, 1 tbsp melted butter. Topping: 8 oz cream cheese, 2 tbsp sour cream, 1 tbsp chopped dill, 1 tsp lemon zest, 6 oz smoked salmon, capers, dill sprigs.

How to make it: 1. Whisk the blini ingredients into a thick batter. 2. Drop teaspoons onto a buttered skillet over medium heat. 3. Cook 1 minute per side until golden and cool. 4. Beat the cream cheese, sour cream, dill and zest. 5. Spread or pipe on the blini. 6. Top with folded salmon, a few capers and dill.

Herb and Cheese Stuffed Mushrooms

Stuffed mushrooms are the little hot appetizer that disappears first. Fill the caps with cream cheese, Parmesan, garlic and herbs, top with crunchy breadcrumbs and bake. You can stuff them a day ahead and bake them just before the doorbell rings. They are holiday party food that works for vegetarians too. How many can you eat in a row?

You will need: 24 large white or cremini mushrooms, 4 oz cream cheese (soft), 1/3 cup grated Parmesan, 2 cloves garlic (minced), 2 tbsp chopped parsley, 1 tsp thyme, 1/4 cup panko, 2 tbsp melted butter, salt, pepper.

How to make it: 1. Heat the oven to 375 F. 2. Pop out the mushroom stems, chop them and cook in a little butter until soft. 3. Mix the stems with the cream cheese, Parmesan, garlic, herbs, salt and pepper. 4. Fill the caps and set on a baking sheet. 5. Toss the panko with butter and sprinkle on top. 6. Bake 18 to 20 minutes until golden.

Herb-Crusted Rack of Lamb

For a small, elegant dinner party, a rack of lamb feels like a five-star restaurant but takes about 30 minutes. A mustard and herb crust keeps it juicy and gives every chop a golden edge. Cut it into chops at the table and serve with roasted potatoes and greens. It is the dinner party main that makes people think you trained as a chef. Lamb fan or not?

You will need: 2 racks of lamb (about 1 1/2 lb each, frenched), salt, pepper, 1 tbsp oil, 2 tbsp Dijon mustard. Crust: 1/2 cup panko, 2 tbsp chopped parsley, 1 tbsp chopped rosemary, 2 cloves garlic, 2 tbsp olive oil.

How to make it: 1. Heat the oven to 425 F and season the lamb well. 2. Sear the racks fat side down in a hot oiled skillet 3 minutes and sear the ends. 3. Brush the meaty side with mustard. 4. Mix the crust ingredients and press onto the mustard. 5. Roast 15 to 20 minutes until 130 F inside for medium-rare. 6. Rest 10 minutes and slice into chops.

Holiday Party Food and Drink: Pink Sparkling Punch

Every Vanderpump party has something pink in a glass, and this alcohol-free punch fits right in. Strawberry puree, fresh lemon juice and sparkling water make it bright, fizzy and safe for every age. Float lemon slices and strawberries on top. It pairs with all the holiday party food on this list. Would you rather have pink lemonade or sparkling cider?

You will need: 2 cups fresh strawberries (hulled), 1/2 cup sugar, 1 cup fresh lemon juice, 4 cups cold water, 4 cups sparkling water, ice, lemon slices, whole strawberries and mint to garnish.

How to make it: 1. Blend the strawberries with the sugar until smooth. 2. Strain through a sieve to remove the seeds. 3. Stir the puree with the lemon juice and cold water in a punch bowl or large jar. 4. Chill until party time. 5. Add the sparkling water and ice just before serving. 6. Float lemon slices, strawberries and mint on top.

Raspberry Eton Mess Cups

Eton mess is a famous English dessert of crushed meringue, whipped cream and berries, and it was made for party hosts because it is supposed to look a little messy. Layer it in clear cups for a pretty pink dessert table. Store-bought meringues make it a 10-minute job. It is the lightest dessert in this holiday party food lineup. Strawberry or raspberry?

You will need: 2 cups heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla, 2 cups raspberries, 1 cup sliced strawberries, 2 tbsp sugar, 6 store-bought meringue nests (or 2 cups meringue cookies), mint to garnish.

How to make it: 1. Mash half the raspberries with the sugar to make a quick sauce. 2. Whip the cream, powdered sugar and vanilla to soft peaks. 3. Crush the meringues into bite-size pieces. 4. Fold half the meringue and the sauce lightly through the cream. 5. Layer in cups with the fresh berries and remaining meringue. 6. Serve right away or chill up to 1 hour.

Pink Chocolate-Dipped Strawberries

Chocolate-dipped strawberries look like a luxury gift box, but they cost a few dollars to make. Dip them in dark chocolate, then drizzle with pink candy melts or white chocolate for a blush and gold look, the prettiest holiday party food on any dessert tray. Make them the same day so they stay fresh. They are the last bite at any party. Dark, milk or white chocolate?

You will need: 1 lb large strawberries (washed and very dry), 8 oz dark or semisweet chocolate (chopped), 1 tsp coconut oil, 4 oz pink candy melts or white chocolate, edible gold sprinkles or crushed freeze-dried raspberries.

How to make it: 1. Line a tray with parchment. 2. Melt the dark chocolate with the coconut oil in 20 second bursts, stirring. 3. Dip each strawberry, let the extra drip off and set on the tray. 4. Chill 15 minutes until set. 5. Melt the pink candy melts and drizzle over the berries. 6. Add sprinkles and chill until serving.

British Sausage Rolls

In Britain, no holiday party is complete without sausage rolls, and they are always the first thing gone. Seasoned sausage meat is rolled in puff pastry, sliced, topped with sesame seeds and baked until golden and flaky. They freeze beautifully, so make a double batch of this holiday party food in early December. Ever tried the British kind?

You will need: 1 lb pork sausage meat, 1 small onion (grated), 1 tsp dried sage, 1/2 tsp black pepper, 1/2 cup breadcrumbs, 2 sheets puff pastry (thawed), 1 egg (beaten), 1 tbsp sesame seeds, mustard for dipping.

How to make it: 1. Heat the oven to 400 F and line a baking sheet. 2. Mix the sausage, onion, sage, pepper and breadcrumbs. 3. Cut each pastry sheet in half lengthwise and lay a log of sausage down the center of each strip. 4. Fold the pastry over, seal with egg and cut into 2 inch pieces. 5. Brush with egg and sprinkle with sesame seeds. 6. Bake 22 to 25 minutes until puffed and golden.

Roast Beef Crostini With Horseradish Cream

Crostini are the easiest way to make leftovers look like a fancy appetizer. Toasted baguette slices get a swipe of horseradish cream, a fold of thin roast beef and a little tomato and parsley on top. Set out a big platter and they will vanish. Want more ideas for the snack table? See our holiday appetizers your guests will talk about. Horseradish: love it or skip it?

You will need: 1 baguette (sliced 1/4 inch thick), 2 tbsp olive oil, 1/2 lb thinly sliced rare roast beef, 1/2 cup sour cream, 2 tbsp prepared horseradish, 1 tsp lemon juice, salt, cherry tomatoes (sliced), parsley or arugula.

How to make it: 1. Heat the oven to 400 F. 2. Brush the bread slices with oil and bake 8 to 10 minutes until crisp. 3. Stir the sour cream, horseradish, lemon juice and a pinch of salt. 4. Spread a little cream on each toast. 5. Top with a folded slice of roast beef. 6. Finish with a tomato slice and a parsley leaf.

Holiday Party Food Finale: Herb-Crusted Beef Tenderloin

Lisa Vanderpump’s book is about cooking and living her way, with style, and a whole beef tenderloin is the ultimate easy showpiece for a holiday dinner. Rub it with garlic and herbs, roast it hot and fast, and slice it thin on a pretty plate. Find the book here: Home at Villa Rosa. It is the grand finale of this holiday party food menu. What would you serve as the main?

You will need: 1 beef tenderloin (3 lb, trimmed and tied), 2 tbsp olive oil, 1 tbsp kosher salt, 2 tsp pepper, 4 cloves garlic (minced), 2 tbsp chopped rosemary and thyme, 2 tbsp butter, fresh herbs and greens to garnish.

How to make it: 1. Let the beef sit out 1 hour, then rub with oil, salt, pepper, garlic and herbs. 2. Heat the oven to 450 F. 3. Sear the beef on all sides in a hot oven-safe skillet, about 8 minutes. 4. Add the butter and roast 20 to 25 minutes until 125 F inside. 5. Rest 15 minutes under foil. 6. Slice thin and serve on a platter with herbs and greens.