Vegan
Cranberry Sauce with Dried Cherries and Cloves
Dried cherries and fresh cranberries pair beautifully. Cloves are a festive touch.
Rajas
This classic accompaniment to grilled meats also makes a great taco filling.
Grilled chiles, peppers, and onion.
By Reed Hearon
Broiled Fennel and Red Bell Pepper Salad
This recipe can be prepared in 45 minutes or less.
Crumbled feta cheese makes a nice topping.
By Joan Brett
Asian-Style Corn, Avocado, and Sesame Salsa
Spoon this Asian-inspired salsa over grilled tuna, swordfish, or salmon.
Shredded Collard Greens with Walnuts and Pickled Apples
Active time: 30 min Start to finish: 1 1/2 hr
Cranberry Sauce with Pears and Cardamom
Chinese five-spice powder, cardamom and pears give an intriguing flavor.
Triple-Cranberry Sauce
"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.
Grand Marnier Cranberry Sauce
By Gretchen Davis
Haroseth
Dried Fruit and Nut Paste
The Passover meal typically includes haroseth, which symbolizes the mortar used by Israelite slaves in Egypt. Recipes can vary greatly, depending on the country of origin. Haroseth is used as a condiment — almost like a chutney — and would be good with many kinds of roasted meat or poultry. This spicy version is based on a recipe from Yemen.
Active time: 20 min Start to finish: 20 min
Creole Seafood Seasoning
If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.
By Jamie Shannon