Blender

Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

A vegan's delight, with a gentle bonus buzz from the matcha.

Look for celery root that is firm—not spongy—at the bottom end.

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

The warming spices of chai flavor this fruity smoothie.

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

This vibrant smoothie is full of vitamins and antioxidants.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

Don't have a spice mill? You can use a blender or food processor for this one.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnuts, which come already roasted in jars, make an earthy and seasonal soup that can be made well ahead of time. Serve in shallow bowls, or even teacups or shot glasses, while guests are still milling around.