The name of the holiday season game is hustle. As soon as December rolls around, the obligations are in full effect, sometimes leaving little time to embrace the comfort that this time of year promises. If you’re looking for a way to take a step back and enjoy some of the season’s simple pleasures, how about admiring the enchanting holiday lights around town?

From new displays to twinkling traditions, there’s no shortage of opportunities to get in the spirit. Bundle up, grab your friends and family, and head out to one of these ongoing illuminated events, which can be viewed while on foot or from the comfort of your car.

Monument Lighting at Mount Vernon Place
This beloved first-Thursday-in-December tradition brings throngs of Baltimoreans to Mt. Vernon to witness the Washington Monument glow with thousands of LED lights, against the backdrop of shooting fireworks. After hitting your favorite neighborhood bar for drinks beforehand, head to Mount Vernon Place to shop local vendors, groove to live performances, and hear remarks from city dignitaries before the countdown begins.

Baltimore Parade of Lighted Boats
Bundle up tight and grab a warm beverage before parking yourself along the water to catch a glimpse of this annual holiday procession the first weekend in December. Setting sail from the Anchorage Marina on Boston Street, the festively illuminated vessels are typically visible from Canton, Fells Point, Harbor East, the Inner Harbor, Federal Hill, and Locust Point.

Winter Lights at the Observatory
The annual kickoff to the holiday season in Patterson Park (typically the first Sunday in December) features live music, food trucks, a toy drive, and even a visit from Old Saint Nick—all leading up to the special lighting of the Patterson Park Observatory, which you can view in all of its holiday glory all winter long.

12/5-12/30: Maryland Holiday Light Spectacular
This winter wonderland at Maryland State Fairgrounds is back in its second year. The main attraction is a walking trail boasting more than one million lights, massive Maryland-themed decorations, and installations like snow globes and holiday trees. But families can also look forward to visits from Santa, food trucks with holiday treats, a Swiss shopping village with wares by local makers, and a winter carnival ride for an extra fee. Maryland State Fairgrounds. 2200 York Rd. Timonium. $10-40

TO 12/31: Miracle on 34th Street
In Hampden, on the 700 block of W. 34th Street between Keswick Road and Chestnut Avenue, the annual Miracle on 34th Street runs through New Year’s Eve. The time-honored winter tradition features more than two dozen Baltimore rowhomes and front lawns decked out with over-the-top light displays. With so much creativity and possibility, you never know what you might discover along this Hampden sidewalk. 700 W. 34. St.

TO 1/3: Merriweather Symphony of Lights
More than 300,000 bulbs are used to light up Merriweather Post Pavilion for this Howard County tradition. With the exception of designated walk-through nights (which highlight fun for families and dogs, as well as fireworks fun on New Year’s Eve), the holiday spectacular is open to cars from 6-10 p.m. on weekdays and 5-10 p.m. on weekends. 10475 Little Patuxent Pkwy. Columbia. Drive-thru entrance on Broken Land Pkwy / Hickory Ridge Rd. $25 per car. 

To 12/28: Upperco Yuletide Village 
Bundle up and make a trip out to Baltimore/Carroll County, where this mesmerizing drive-thru installation, lighted walking trail, and holiday hayride awaits—courtesy of the Upperco Volunteer Fire Co. Complete with everything from twinkling lights and a train garden to a Santa-ready reindeer station helmed by Rudolph, the experience is open weekends through Dec. 28. 16020 Carnival Ave. Upperco. Prices vary.

TO 1/1: Lights on the Bay
This holiday drive-thru has been lighting up Sandy Point State Park in Annapolis for three decades. Open evenings from 5-10 p.m., the annual fundraiser for the SPCA of Anne Arundel County allows cars to travel through illuminated archways and experience shining sleighs, stars, castles, and, of course, installations dedicated to our furry friends. Plus, bring the youngsters for a kids-only scavenger hunt and prize raffle based on items in the light show. The price of admission varies by the size of your vehicle and visitors also have the option to purchase 3-D glasses. 1100 E. College Pkwy, Annapolis. $20-50.

TO 3/13/2026: Sailing Through the Winter Solstice
Delight your favorite sailor with a road trip to Downtown Frederick to enjoy this ever-growing fleet of holiday-themed vessels, which will be on display through March 2026. Feast your eyes on an array of glowing pirate ships, gaff-rigged ketches, sparkling schooners and yawls. Plus, be sure to cast a vote for your favorite one. Proceeds from each vote are set to benefit Color on the Creek and other Frederick county-based initiatives. 35 E. All Saints St. $5 per vote

To 12/29: Winter City Lights
With more than 1 million lights across 18 acres, this light festival’s season promises to deliver a breathtaking experience. Take a walk down the illuminated 1.5-mile trail that transforms the woods into an enchanted forest, or take in the majesty of a 52-foot Christmas tree. Visitors can also look forward to food, bonfires, snow tubing, and nightly “snowfall” to put you in the ultimate holiday mindset. 4501 Olney-Laytonsville Road, Olney. $39-$48.

For some, Thanksgiving hosting at home can spark a lot of joy. But for others, it can be more fretful than fun. So removing the pressure of cooking for a crowd can be a great way to truly soak up the time with those you’re most thankful for. And what better place to do that than at a local restaurant?

Luckily, there are lots of area dining destinations that will be opening their doors on Nov. 27—serving classic Thanksgiving dishes and creative seasonal twists. Here are a few places to consider making a reservation.

The Capital Grille: There’s something nostalgic about those classic holiday dishes. This downtown destination is keeping it simple and delicious on Thanksgiving Day with a family-style prix-fixe featuring turkey, stuffing, green beans, and mashed potatoes. If you’re in the mood to splurge, add-ons include pumpkin cheesecake and pecan-crusted mashed potatoes with hot honey. 500 E. Pratt St. Reservations required. 11a.m.-9 p.m. $50. 443-703-4064

Charleston: If your holiday crew is up for something swanky this year, chef Cindy Wolf’s three-course menu at her James Beard Award-winning Harbor East hotspot might just be what you’re looking for. Choose from starters like sherry-finished shrimp bisque or flavorful fried green tomatoes with lemon-cayenne mayo; main courses ranging from a leveled-up turkey and stuffing plate to a hearty dish of short ribs and Yukon gold potato puree; and desserts such as a buttermilk pumpkin chocolate cake.

The meal also comes with family-style sides (think: slow-cooked collards and autumn-spiced cranberry and wine relish) for passing around the table in true holiday fashion. 1000 Lancaster St. 1-7 p.m. $99 pp. 410-332-7373

Dear Charles: The restaurant inside The Study hotel on the Johns Hopkins University campus will be ready to serve Charles Village locals, as well as students and staff sticking around for break, for breakfast and lunch on Thanksgiving Day. In addition to the regular menu, guests can enjoy a classic holiday plate ($29) including roasted turkey with gravy, mashed sweet potatoes, Brussels sprouts, cranberry sauce, and stuffing. The dessert special of the day will be a delicate pumpkin tart with Chantilly cream. 3215 N. Charles St. 410-424-7788

Glyndon Grill: Get cozy at this neighborhood mainstay in the heart of Historic Glyndon, which traditionally serves holiday turkey with all the fixins’—including pan stuffing, green beans, mashed potatoes, corn, cranberry sauce, and pumpkin pie—as part of its limited Thanksgiving Day menu. Other offerings include fan favorites like classic chicken pot pie and jumbo lump crab cakes. 4844 Butler Rd. Glyndon. 11 a.m.-8 p.m. A la carte pricing. 443-881-4183

Johnny’s: Roland Park regulars will be happy to hear that Johnny’s is sharing its bounty of delicious dishes in buffet form. There, you can have it all, whether you want to start your meal with a flavorful soup or salad, or jump right in with entrees like crab-stuffed fluke, turkey leg confit, and honey mustard-glazed ham. Satisfying sides on offer will include sweet potatos with toasted pecans and maple Brussels sprouts with crispy bacon. 4800 Roland Ave. Reservations required. 11a.m.-6 p.m. $26-$49. 410-773-0777. 

Rec Pier Chop House: Gather your loved ones on the waterfront in Fells Point, where the team at the Pendry’s posh Italian steakhouse will be serving its a la carte menu with celebratory holiday additions. Fill up on options such as meatballs, steak tartare, crab cakes, orecchiette with broccoli rabe and sweet Italian sausage, and a fire-roasted half chicken, plus seasonal specials. 1715 Thames St. Prices vary. 443-552-1300

Mama’s on the Half Shell: At both locations (including its flagship on O’Donnell Square in Canton and second home at Foundry Row in Owings Mills), this homey seafood spot will prepare a filling meal that starts out with your choice of turkey, ham, or both. Family-style sides—think: oyster stuffing, sweet potato mash, sautéed green beans, gravy, and buttered cornbread—are also included. Multiple locations including 2901 O’Donnell St. Prices vary. 410-276-3160.

Rusty Scupper: If buffets are more your style, look no further. Head to this Key Highway stalwart overlooking the Inner Harbor to enjoy a plentiful Thanksgiving spread for people of all appetites. Guests can look forward to more traditional dishes like turkey and pumpkin pie, as well as seasonal twists on seafood like P.E.I. mussels, local oyster stuffing, and roasted spiced salmon with cranberry relish. 402 Key Hwy. Reservations required. Seatings at 11 a.m., 1 p.m., 3 p.m., and 5 p.m. $46-$99. 410-727-3678.

Rye Street Tavern: Take in glittering views of the Patapsco as you settle in at the Baltimore Peninsula’s sit-down spot. Get started with a seasonal sip—like the Autumn’s Kiss (vodka with spiced pear, cinnamon, and lemon) or NA Apple of My Eye (apple cider, cranberry, orange, clove, and cinnamon syrup)—and a bowl of butternut squash soup before moving on to comforting à la carte plates. Among them will be a turkey dinner with the works, including sausage-sage stuffing, mashed potatoes, glazed sweet potatoes, green beans, gravy, and cranberry sauce. Not a turkey fan? You can opt for glazed spiral sliced ham in a creamy mustard sauce with potato gratin and green beans. 13 Rye St. 11:30 a.m.-11 p.m. A la carte pricing. 443-662-8000

The Tillery: If you’re looking for a dining room with plenty of space for the whole fam, consider this chic restaurant inside the Marriott Owings Mills Metro Centre. The team is putting out a full buffet spread with the classics (turkey, mashed potatoes, stuffing, cranberry sauce), as well as seared rockfish, roasted garlic-sesame crunch carrots, and grilled honeynut squash with apple salad. If you have any room left, tuck into a sliver of apple or pumpkin pie with vanilla whipped cream. 10101 Grand Central Ave, Owings Mills. 11 a.m.-6 p.m. $77.

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*This list will continue to be updated leading up to the holiday.

Green garland illuminated by soft, white lights hangs from the ceiling. Red ribbons and silver bells brighten every corner. Groups wander around and share smiles over soft pretzels and schnitzel. At the center of it all, a musician plays familiar acoustic melodies.

At the German Christmas Village in Baltimore’s Inner Harbor, it’s hard to resist the holiday spirit. The seasonal marketplace has visited the city for many years, bringing a variety of specialty goods sold by both local and out-of-town artisans alike.

But for one international vendor, this holiday season feels quite a bit different.

Originally from Ukraine, Myroslava Semerey and her family—who lived in Baltimore for 12 years before moving to their current home in Silver Spring—showcase handmade ornaments, carved wooden sculptures, and other authentic keepsakes at the Christmas Village each year. But their lives have taken a devastating turn since they last set up their booth. 

Like so many Ukrainians, they have spent much of 2022 worrying for their family members and grieving for their country—which has lost more than 6,000 civilians and 10,000 soldiers since February’s invasion by Russian troops sparked a grueling war. According to a report released by the United Nations this month, “17.7 million people living in the country now need humanitarian assistance and 9.3 million require food and livelihood assistance.”

“My nephew was killed by a Russian sniper,” Semerey says. “We didn’t get the body yet, and we are very upset.”

Semerey’s family is not alone in their experience. Her son, Volodymyr, says that the past year has brought hardship for the entire Ukrainian community.

“Each one of our Ukrainian families were affected by the war negatively, either by losing a person or being involved in the war,” he says. “So, in this moment, the holiday spirit, we’ll try to make it as best as we can to elevate the Christmas mood, but definitely it’s harder than it used to be.”

Despite that challenge, Semerey sees selling at the Christmas Village, as well as a variety of Ukrainian festivals all over the East Coast, as a way to stay active in her community. She displays embroidered shirts, wooden souvenirs, traditional jewelry, and hand-painted Christmas ornaments from different parts of Ukraine. She also carries psanky—traditional decorative eggs that don bright colors and intricate patterns.

“They are a cultural symbol—the design, pattern, and even the choice of colors represent certain things,” explains Karina Mandell, chairwoman of the Baltimore-Odesa Sister City Committee (BOSCC), which facilitates a partnership between Baltimore and its Ukrainian counterpart. “Life and hope, or marriage, or a joyous occasion, or different colors and patterns can even be representative of different towns or neighborhoods.”

Mandell was born in Ukraine, and still has several family members living in different parts of the country.

Part of the Baltimore Sister Cities Program, which was established by former governor William Donald Schaefer in 1974, BOSCC’s original goal was to be a “mutually beneficial partnership,” according to Mandell, “that was part of the narrative at the time of improving international diplomacy and collegial partnerships.”

This year, BOSCC responded to the humanitarian crises in Ukraine as a result of the war. A conversation with Governor Hogan’s office led to $5 million in aid for Ukraine, which included resources like ventilators, military armor, bandages, and protective gear.

The organization also participated in fundraisers and festivals to help raise money, and sought out partnerships with other groups to send highly requested items to Ukraine. In the face of a tourniquet shortage, for example, BOSCC partnered with the Station North community makerspace Open Works, which used a 3-D printer to make more to send overseas.

“It’s definitely been a very long year,” Mandell says. “This was never the way that I expected Ukraine to be in the headlines, and I have such immense gratitude…for them fighting on behalf of the whole world, and what it represents in terms of democracy, strength, and resilience. It’s really quite symbolic.”

Mandell notes that seeing solidarity around Baltimore has been important, and she hopes that support will continue into 2023.

The Christmas Village itself hopes to offer support in its own way by maintaining its ties with Ukrainian vendors. Denis Farber, who helps to organize the market, has worked with Semerey and her booth, Myroslava’s Creations, since 2013.

He explained that for the Ukrainian businesses that sell at the Christmas Village, this year is difficult in more ways than one. Myroslava’s Creations typically sells gifts directly from Ukraine, and while the mission to support Ukrainian artists feels more important than ever this year, the war made it difficult for Semerey to get everything she wanted to sell.

Gifts From Afar is another Ukrainian vendor which, in previous years, has sold items at the Baltimore Christmas Village. This year, Farber says the vendor was unable to make it due to the war’s impacts, though it will still be participating at the event’s Philadelphia iteration. Farber hopes that the Christmas Village as an organization can continue to offer these vendors a place to celebrate their culture, as well as the holidays.

“Christmas is all about togetherness and joy,” he says. “They’re still raising awareness [about the war’s impact], and we [want to help any way we can.]  But on the other side, [we also hope to] let them, just for a minute, forget about this horrible situation.”

At the Christmas Village, as people browse trinkets, they stop to look through Semerey’s stand. They marvel at the delicate designs on bulbs that hang from the ceiling and examine the wooden figurines’ uniquely carved faces. Barbara Rowe, a former Baltimore resident who was recently visiting the village from her current home in Omaha, Nebraska, was among the admirers.

“I love the crafts that the Ukrainian people put out there,” said Rowe, who expressed that she had been thinking of the Ukrainian people and was wishing them peace. “Just beautiful.”

Volodymyr Semerey echoes that sentiment, saying that his wish for his community in the coming year is happiness, and maybe more smiles on people’s faces.

“It’s going to take a while to recover,” he says, “but we’ll take it day by day, knowing our culture and knowing that we are free people. It’s very hard to break us.”

Crisp weather calls for cozier cooking. And in one Baltimore kitchen, a jack-of-all-trades cookbook author is whipping up gorgeous broths, stews, noodle bowls, and hearty pasta dishes that prove the adage that your eyes eat first. 

One scroll through Kylie Perrotti’s Instagram feed, @triedandtruerecipes, is all it will take to induce hunger pangs. The author, photographer, and food blogger has compiled her “easy and elegant” recipes into two books already, and her third—which will feature a collection of five-ingredient vegan dishes—is due out next year. 

We recently caught up with Perrotti to learn more about her roots, cooking philosophies, and her new book, The Plant-Based Five Ingredient Cookbook: Fast and Flavorful Recipes Made Vegan. Plus, she shares two recipes that will be sure to warm your soul at the end of a chilly day. 

Are you from Baltimore originally?
I’m from Pennsylvania. I moved to Baltimore in 2013, and then in 2015, my boyfriend at the time, now my husband, and I moved to New York City and stayed there until 2018. And then we moved back. So we’ve kind of bounced around a little bit. 

How did you first start food blogging?
I don’t really know exactly how it happened, honestly. It kind of was organic. I wanted to get better at food photography, so I was just photographing things that I made. And the photos were terrible. So I started this blog with the premise of testing recipes from other websites and grading them. I just wanted to create them and practice my food photography. That lasted, like, two recipes and I got bored with it, so I just started writing my own. And I grew from there.

Do you take the photographs for your books, as well?
Everything on my site, everything on my Instagram, they’re all my photographs. They don’t source that part of it out. 

What is your cooking background?
I don’t have one. I’m self-taught. I grew up cooking. None of my family is, you know, trained or anything. It’s just something we like to do.

The concept for your third book is creating vegan recipes using only five ingredients. How did that idea come about?
In high school I was vegan for a year and a half or something like that. I wrote one cookbook, and then the publisher came back and said, “Hey, would you want to do a vegan cookbook?” And I did it. I wanted to try it and I thought it’d be kind of a fun challenge. And I found that I actually really liked cooking vegan recipes and cooking without meat.

It was a challenging book to write. I had to really think about what constitutes five ingredients, because I can’t count water, salt, and pepper—otherwise, that’s a recipe right there. I guess the process was really just thinking about things that I had made in the past and how I could reduce them down to five ingredients without losing the quality of the dish. For example, I made this broth in the past, and it  occurred to me that it didn’t have very many ingredients, so I could do something vegan. I kind of get a spark of an idea and then I get really obsessed with it.

After writing this book, would you encourage people to experiment with plant-based cooking?
I think so. Just based on what I’ve read, it’s better for the environment, it’s better for your health. So, I think if you can get to a point where you do just even one meal a week, I think it’s an important step to take.

Caraway-Cabbage Soup

Inspired by sarmale–cabbage rolls of Romania–the cabbage in this soup is boiled briefly in water that has been spiked with vinegar to approximate the flavor of the pickled cabbage leaves traditionally used for sarmale. This recipe uses a few techniques to deliver bold, savory flavors from just a few ingredients. First, cabbage boiled in vinegar adds a delicious punch to the soup. Next, a quick toast of the caraway seeds before pulverizing them in a mortar and pestle brings out their flavor. Finally, a splash of vinegar added to the soup before serving amplifies the flavor of the cabbage.

Tip: I recommend serving this with more toasted, lightly crushed caraway seeds. If you have sesame seeds in your pantry, toast them with the caraway seeds for garnish and crush them together with a sprinkle of salt. It adds a wonderful, crunchy, fragrant finish to the soup. Alternatively, a sprinkle of your favorite everything bagel seasoning on top is also an excellent way to finish this soup.

Prep time: 20 minutes
Cook time: 45 minutes
Servings: 4

Ingredients

• ⅓ cup plus 1 tablespoon distilled white vinegar, divided
•  1 head savoy cabbage, cored and quartered
• 1 tablespoon caraway seeds
• 1 tablespoon neutral oil
• 2 cups fresh or frozen mirepoix (carrot, celery, and/or onion)
• 1 pound Yukon gold potatoes, cubed
• 6 cups water or vegetable stock
• Salt and pepper to taste
• 2 teaspoons toasted sesame and caraway seeds or everything bagel seasoning, optional for garnish
• Fresh dill fronds, optional, for garnish 

Instructions

Prepare the cabbage: Bring a large pot of water to a boil. Add a generous sprinkle of salt and ⅓ cup distilled white vinegar. Add the cabbage and push it down into the water to ensure all the leaves are submerged. Boil for five to seven minutes until bright green and all of the cabbage quarters have softened. Transfer the cabbage to an ice bath and let stand for 10–15 minutes. Pour the water out of the soup pot and carefully wipe out the pot. Return it to the stovetop. Remove the cabbage from the ice bath and squeeze out the excess water. Transfer to a cutting board and roughly chop. Set aside.

Toast the caraway seeds: Place a small skillet on the stove and turn the heat to medium-high. Once hot, add the caraway seeds and toast for one minute, turning often. Transfer to a mortar and pestle and pulverize until lightly crushed. Alternatively, place in a gallon freezer bag and crush with a rolling pin or heavy-bottomed pot. Set aside.

Prepare the soup: Add one tablespoon of neutral oil to the soup pot and turn the heat to medium. Add the mirepoix and cook, stirring occasionally, for six to seven minutes until it just begins to soften. Season with salt and pepper. Add the toasted, lightly crushed caraway seeds and cook for one minute.

Simmer the soup: Add the potatoes and toss to coat. Season again with salt and pepper. Pour in six cups of water or vegetable stock and bring to a boil. Reduce heat and simmer for 15–20 minutes or until the potatoes are almost fork-tender.

Finish the soup: Taste the soup and adjust the seasoning. Add the chopped cabbage and the remaining one tablespoon of distilled white vinegar. Simmer for an additional 10–15 minutes or until the potatoes are completely cooked through. Turn off the heat.

To serve: Ladle the soup into bowls. Garnish with toasted sesame and caraway seeds and a few dill fronds, if you like. Enjoy!

Creamy Lemon-Dill Broth

This lemon-dill broth is an herby, zippy, show-stopping cream-based soup broth perfect for short pasta shapes, like farfalle, orecchiette, or conchigliette. I prefer the medium-sized shell–conchiglie–because it captures so much more of the broth in each bite. Whichever variety of small pasta you use, you’ll love the warmth this soup brings on a cold evening. 

Tip: To prevent swelling in the broth, cook only the pasta you intend to eat at dinner and boil it separately from the cream broth. At dinner, ladle the warm broth over the cooked pasta. Extra pasta can be refrigerated separately from the broth, and leftovers can be reheated gently on the stove together. If you’re not keen on serving this with pasta, add your favorite soup vegetables to the broth instead. Diced potatoes, white beans, turnips, mushrooms, and celery can bulk up the base of the soup–and should be added with the carrots–while peas, edamame, spinach, and green beans can be added at the end for a bit of bright green crispness.

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, peeled and diced
• 4 carrots, peeled, trimmed, and sliced into rounds on an angle
• 6 cups water or vegetable stock
• ¾ cup plant-based heavy cream
• 1 lemon, juiced and zested
• ⅔ cup fresh dill, roughly chopped; a pinch reserved for garnish
• Salt and pepper to taste
• 12 ounces pasta of choice, like shells, farfalle, or elbow macaroni, for serving
• Extra virgin olive oil, optional, for garnish

Instructions

Prepare the broth: Heat two tablespoons of olive oil in a soup pot over medium heat. Add the onion and carrots and cook for five to six minutes until they begin to soften. Season with salt and pepper. Pour in the water or vegetable stock and bring to a boil. Reduce heat to medium and rapidly simmer for 15 minutes. Season the water with salt and pepper.

Prepare the cream mixture: In a large measuring cup, combine the heavy cream, lemon juice and zest, and dill. Stir to combine and set aside.

Cook the pasta (optional): If serving with pasta, cook it now. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside. Divide the cooked pasta between shallow bowls.

Finish the broth: Once the carrots are fork-tender, stir the cream mixture into the broth. Taste and adjust the seasonings to your preference. Simmer for five minutes. Turn off the heat.

To serve: Ladle the broth over the cooked pasta. Garnish with a few dill fronds and a drizzle of extra virgin olive oil. Enjoy!