Fruit

Fresh compote replaces cream-and-egg-laden pie filling.

Use any combination of red or black grapes to achieve a deep purple color.

An elegant twist on the pineapple classic. You can use any kind of pear you'd like.

Thick and creamy vanilla bean-infused Greek yogurt replaces the usual dollop of whipped cream for a delicious and low-fat dessert.

Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).

Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead.

Find sources for local ground turkey at LocalHarvest.org and conserve fossil fuels that get burned during shipping.

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.

While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.

If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote .

Serve this sweet and tangy condiment with the Cranberry Spice Cake , or spoon it over vanilla ice cream.

This easy-to-cook bird shows off the traditional flavors of the holiday; it's one of our favorites.

Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.

One slice of this classic dessert can pack 480 calories, 22 grams fat and 35 g sugar. (No, that's not á la mode.) Crust in time for the holidays.