Vegan

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

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

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.

A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

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.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Cutting endive into long, layered spears gives it an elegant look.

Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta.

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.