This rich, moist cake can be made ahead and stored in an airtight container—it tastes even better a day after it’s baked.
Steamed spinach gets a little kick and crunch from spiced, toasted sunflower seeds.
Fresh and dried cranberries are simmered with apple, ginger, and port for a subtly sweet sauce. If you don’t want to use port, you can substitute cranberry or pomegranate juice.
Cooked radishes have a mild rutabaga or turnip flavor that complements the sweetness of green beans and orange juice.
These beets can be served warm in a bowl or at room temperature over a bed of greens.
A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze.
The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies.
Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt.
This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red.