Vegan

The technique: Roasting is as basic as baking something uncovered, but this simple process does something magical to vegetables.
The payoff: Roasting caramelizes the sugars and creates veggies that are browned on the outside and tender on the inside.

The technique: To show off the tangy freshness of cranberries, don't cook them at all. The payoff: Chopping the berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings. Plus, the recipe comes together in 20 minutes.

Set aside 1 1/2 cups beans for the Kale and Bean Bruschetta ; you'll also use the beans to make the Kale and Cannellini Soup later in the week.

Shelf Life: 2 years Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer's long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Because the mushrooms aren't cooked, it's important to use very fresh cèpes in this salad. When shopping, look for firm mushrooms with no dark brown spots.

A mixture of maple syrup and brown sugar tames the tang of the cranberries.

This quick-and-easy garnish would also make a great cocktail snack.

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

The shredding disc on the food processor makes quick work of grating the beets and carrots. For a pretty presentation, spoon the salad onto a bed of beet greens, spinach, or arugula. Serve with burgers or fish.

Bulgur can be found at natural foods stores.

This is the easiest cookie you will ever bake. It is made as one large cookie that you cut after baking. Sablé means sandblasted, which describes the grainy texture of these cookies perfectly. I saw cookies like these during my travels around Brittany in the northwest region of France, where they use enormous amounts of butter in everything they bake. For a Sephardic twist, I like to add orange blossom water to this parve version of the famous French cookie.

This apple's crisp flesh doesn't brown as quickly as other kinds, so it's ideal chopped in salads.

Slices of Braeburn apples hold their shape well when baked until crunchy—perfect for a batch of munchable homemade chips.

Dry mustard and five spices transform regular old ketchup.

This vegetarian entrée would also be delicious served with lamb or shrimp.