Weihnachtsgans (Germany) – Weihnachtsgans, or German Christmas goose, is the traditional fowl for family feasts, but roast duck is gaining popularity.
Gourmetten (Netherlands) – The Dutch version of the Korean table barbeque, Gourmetten is a typical Christmas dinner tradition in the Netherlands.
Feast of the Seven Fishes (Italy) – The Feast of the Seven Fishes is a gut-busting tradition kept in many parts of Italy and the Italian-American community.
Lechon (Philippines) – In many parts of Asia, pork is as much a food staple as rice and the Philippines is no exception. Lechon, or suckling pig, is a great Philippines Christmas tradition.
Lechon (Philippines) – "Preparing lechon is a bit of an event in itself -- from stuffing the hog with onions, lemongrass, and garlic to preparing the fire," says expat Filiipino and executive chef Carlo Lamagna.
Tamales (Costa Rica) – "One of the most authentic Christmas traditions in Costa Rica is to prepare tamales ... every family has a secret tamale recipe," says Allan Duarte, banquet manager at Costa Rica Marriott San Jose.
Selyodka pod Shuboy (Russia) – Russia's "herring in a fur coat" (or Selyodka pod Shuboy) is a vibrant, layered salad that's consumed in many Russian households for the holiday season.
Reveillon (New Orleans) – Reveillon dinners in New Orleans are part of a French family tradition that goes back to the early 19th century. (Photo: Rebecca Ratliff)
Reveillon (New Orleans) – Originally eaten after midnight mass before Christmas Eve, Reveillon includes seafood gumbo, soup and game pies. (Photo: Rebecca Ratliff)
Arroz con gandules (Puerto Rico) – "As a native of Puerto Rico, one of my favorite meals to prepare is arroz con gandules (rice with Pigeon peas). Holidays would certainly not be the same without this classic dish," says Fernando Desa, executive chef of Goya Foods.
Pierogi (Poland) – Dumplings, or pierogi - stuffed with either mashed potatoes, cottage cheese or sauerkraut - are the traditional holiday treat of choice in Poland.
Tripe soup (Dominica) – Christmas tripe soup reflects the Dominica's "whole animal" eating culture - the practice of eating even those parts of an animal that might normally be discarded.