Vegan

In the discussion of preserving fruit By canning versus freezing, why doesn't this technique ever come up? Peacock credits the late Edna Lewis for teaching him to mix mashed fruit with sugar for a sort of jam that he says keeps for a year when refrigerated. (We only tested up to one month, but so far, so good.) "It's a very old-fashioned method," he says. "The flavor is fresh and intense and delicious spooned onto hot Buttered Buttermilk Biscuits or Yeast Rolls ." Try it with raspberries or strawberries, too.

Edna Lewis trained Peacock's palate to detect the metallic undertones that commercial baking powders can impart, and he's never looked back. Here's their formula.

Confiture is the sweet version of confit, in which sugar acts as the preservative.

Brown sugar and molasses are balanced by fresh ginger and jalapeños.

The intensity of the garlic is balanced by the freshness of the parsley.

Thick-cut oven fries are delicious—and so easy, especially if you don't have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.

If you read Edna Lewis's cookbooks, you will come to understand that southerners do not boil their vegetables to death. They cook them until they are perfectly, magnificently tender—and there's a big difference. Try this versatile side and see: It's absurdly easy and full of deep, sweet flavor.

While the bavarian and the caramel sauce flirt subtly with the flavor of the fruit, this candied peel is very direct, delivering a straight shot of sweet-tart tangerine flavor.

Tangerine juice plays two roles here: It stops the cooking of the sugar, and its bright perfume brings complexity to the sauce.

The carrots' natural sweetness plays off the tang of the mustard. This effortless dish pairs particularly well with the rosemary pork chop.

These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.

You could buy peppermint candy, but nothing comes close to the tingly, verdant flavor of real mint. These sweet lollipops make wonderful treats for both children and adults. The color is a very pale green, which can be enhanced with a drop or two of food coloring.

Editor's note: The recipe and introductory text below are from Mark Bittman's book How to Cook Everything Vegetarian. Pita makes a wonderful crust for this stuck-pot recipe, but you can use tortillas or lavash instead (see the Stuck-Pot Rice and Beans with Tortilla Crust variation). This dish is quite complex in both flavor and texture, and the earthy lentils with lightly caramelized onions and sweet bits of dates or raisins are delicious. Use oil, and this becomes vegan.

Make up to three weeks ahead and freeze. Defrost before the big day.

We love to make sorbet when local berries are in season. The Simple Sugar Syrup keeps in your fridge for weeks.