Vegan

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.

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

The cranberry sauce for this holiday-ready side does double duty: It looks gorgeous (and tastes great) drizzled over roasted squash and sweet potatoes, but it’s also an excellent turkey condiment.

This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix during the American holiday season.

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

If using different-colored beets, remember to toss them separately so they don’t stain one another.

Since the base of this dip is so simple—it's mostly sweet potatoes and tahini—homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.