Dried Fruit

Chop your favorite nuts and dried fruit to fill this tart. If desired, use toasted coconut or chopped crystallized ginger instead of toffee bits for the garnish.

This homey dessert gets its name from its lack of structure, which causes it to slump on the plate. Slumps are also known as grunts, a name that may describe the sound berries make as they cook. No matter which name you use, this old-fashioned treat is usually made of cooked fruit with a biscuit topping. Here, dried figs, apricots, tart cherries, and raisins make up the filling. The light, airy biscuits are similar to dumplings.

A tagine is a Moroccan stew. In this version, tender beef meatballs are braised with vegetables, then served over herbed couscous.

Guests won't leaf these alone! A yogurt dressing and plenty of produce keep the tangy mouthfuls light.

Here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast.

These thin, elegant cookies get their flavor from dried cranberries and homemade candied lemon peel. Because the lemon peel needs to dry overnight, be sure to begin this recipe one day ahead.

A rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie-like pastry dough known as pasta frolla in Italy.

Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.

Wheat berries are whole wheat kernels that become appealingly chewy when cooked, and bulgur, a Middle Eastern staple, is crushed dried wheat kernels (best known as the basis for tabbouleh). Together they make a nutritious and satisfying salad (the grains are hearty and filling) that can stand alone as a meal or work as a side dish with grilled lamb chops or crispy seared fish. I’ve called for celery hearts because I love their sweetness, but regular stalks of celery work just fine.

A pandowdy is a deep-dish fruit dessert with a pastry topping. while The name may come from the fact that the dessert is typically dowdy-looking, we think this one is anything but.

Old-fashioned mincemeat contained tiny bits of meat and/or beef suet, a type of fat. This modern, meatless version is a great mix of apples, dried fruits, and warming spices.

White wine vinegar and dried cranberries give this relish its tang.

The bright flavors are a nice counterpoint to rich foods.

For best results, be sure to use artisanal sourdough bread.

If sweet yams are a must for your thanksgiving spread, this dish is the one for you. There are no marshmallows in this modern version—just plump brandied raisins and a maple and brown sugar glaze.

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.

Any leftovers would be great for breakfast.