Vegan

This recipe originally accompanied Curried Lamb Samosas with Apricot Chutney .

This recipe originally accompanied Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad . If you're not keeping kosher or serving this salad with meat, you could top it with crumbled blue cheese.

This recipe originally accompanied Jalapeño Popper Fritters with Tomato Salsa .

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

Food editor Gina Marie Miraglia Eriquez's grandmother used to serve tender green beans tossed with mashed potatoes—so this is straight from Nonna's kitchen.

So easy! We couldn’t believe something this sweet and luscious made our healthy holiday dessert list.

This homey soup—a piquant start to a satisfying Mexican-style dinner of tacos or enchiladas, or a main dish when paired with a grilled cheese sandwich and a salad—gets its fire from a chopped jalapeño.

Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, it’s also delicious with zucchini latkes .

Grapefruit and oranges, at their peak around the holidays, are like a beam of sunshine in the bleak midwinter. Here, a beautiful salad of juicy jewel-toned segments swims in a bright simple syrup infused with the licorice notes of star anise.

Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad especially refreshing.

Nuoc Cham Chay Luke Nguyen: This is the vegetarian equivalent of dipping fish sauce. This sauce is quick and easy to make, and if you want to liven it up, add some pickled vegetables and chile.

Dau Hu Rang Muoi Luke Nguyen: I enjoy the simplicity and texture of this dish—it's like a vegetarian's version of salt and pepper squid.

Cranberries add sparkle to the meal.

Rich and crunchy, these almonds are prepared like Spain’s Marcona variety: cooked in oil and generously salted.

Vin Santo is an Italian dessert wine. If you can't find it, use sweet Marsala.