There’s something about the end of the year that adds pressure to everything we do.

Despite all the talk of holiday cheer and “merry and bright,” heightened expectations can bring a sense of weariness. We’re fretting over feasts and gatherings while working fervently to tie up loose ends—gifts, work, everything—with a pretty bow. Each month, I recommend five dishes to try, and while this month is no different, I’m adding one extra recommendation on the side: Treat December like any other month and treat yourself. Merriment is possible in all seasons, at a table of one or a table of twelve. This month’s five brings simple indulgences, small packages, and community spirit, all components that turn any snack or meal into a full-blown celebration.

Photo courtesy of Stoneburner

Make it snow (Alba white truffle) at Stoneburner

Stoneburner insiders look forward to its annual holiday special, a simple plate of tagliatelle showered with shavings of Alba white truffle. The restaurant only offers this dish during the holiday season, but it’s more notably an homage to white truffle season, and makes for a great year-end tradition. To fully lean into the experience, pair it with a bottle of Barabaresco, says Holly Robinson, a marketing consultant for Stoneburner. The restaurant’s wine cellar has a robust variety, which the team has been curating since 2013. 

Photo courtesy of Street Cheese

Bark up the right cheese at Street Cheese

At Street Cheese, the Central District’s new cheese shop, you’ll be met with more options than you can fit on a French cheese cart. But owners Tailor Kowis and Courtney Johnson insist that picking the right cheese for any gathering doesn’t have to be an ordeal. For your upcoming parties, they recommend bark-wrapped soft-ripened cheeses like Uplands Cheese’s Rush Creek Reserve, Jasper Hill Farm’s Winnimere, and Firefly Farms’ Merry Goat Round Spruce Reserve, which are only available during November and December. The bark exterior adds a spicy, earthy flavor to complement the savory, meaty flavors of washed-rind cheeses. You can serve it as is, or warm it through like a baked brie to dip with whatever your heart desires. They’ve seen it all—potato chips, bread, pretzels, even french fries. 

Photo courtesy of Hamsa Cafe

Tomato-tamahto-bandora at Hamsa Cafe

Hamsa Cafe opened in October, but online buzz around specialty lattes like cardamom, honey rose, and pistachio has attracted a crowd to this quiet part of Wallingford. What began as a hidden gem has quickly grown into a neighborhood gathering place. Aside from its creative drinks, Hamsa also offers a small menu of popular Arab dishes. Its bandora beef kofta, a classic Palestinian dish, is a new addition. Halal beef meatballs are served with a comforting tomato sauce on a bed of turmeric basmati rice, topped with toasted pine nuts and herbs. 

Photo courtesy of Lands of Origin

Tart it up at Lands of Origin

Every week, I look forward to my regular stop at Geni’s Ethiopian Corner, a farmers market stand selling meat or vegetarian entrees with injera. Husband-and-wife team Meeraf and Jonathan Sinton started Geni’s as a farmers market stall and expanded soon after to serving food at the Microsoft campus. They opened Lands of Origin, an African bakery, at Pike Place Market in 2022, and it soon became known for serving the best pasteis de nata—creamy egg tarts with flaky pastry and a slightly burnt top—in the city. Luckily, you can avoid the tourist crowds. A limited batch is also available at Geni’s Ethiopian Corner stands at neighborhood farmers markets like Ballard and University District.

Photo by Kristopher Shinn

The sweet resurrection of Bar Tango

Long-time Seattleites will rejoice—Tango is back! And with it, its beloved dessert, “el diablo” returns to the newly reopened Bar Tango. The original Tango closed in 2019, and for the last few years, we’ve been without el diablo, a cube of spicy dark chocolate mousse served on burnt meringue with a tequila caramel sauce. It has all the warmth of nostalgia and campfire s’mores wrapped up in its iconic form. Its size, while perfect for two, somehow also ends up being just right for a party of one.