Vegan

These yummy vegan cookies are free of butter, added sugar, and even eggs—the peanut butter and applesauce hold them together. But trust me when I say you won’t miss the sugar. The sweet banana and abundance of chocolate more than make up for it.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. My son has eaten it two or three times a week since he was three years old—that’s a lot of cauliflower! To avoid a rut, I’ve added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I’ve come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven—and don’t forget to put some plain florets aside for the little ones.

You can’t go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.

The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.

Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner, sure, but we also love it with pork, lamb, and chicken anytime of year.

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.