Fruit

Bulgur is an earthy, nutty grain that becomes fluffy once cooked. It's an ideal canvas for aromatic and sweet flavors.

Rosemary and garlic give these succulent pork chops Mediterranean flair.

Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.

These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.

We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since they keep for a month, they can be made well in advance of the holiday rush.

These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.

Fresh orange and lemon juices lend this simple icing a lovely zing, and the addition of powdered egg whites helps it set, allowing you to create a host of intricate designs.

Want to shake up your cookie platter? Simply make a notch in two of these lightly spiced sugar cookies, then interlock them to create an edible sculpture that also makes a beautiful tree ornament.

Editor's note: The recipe and introductory text below are from Mark Bittman's book How to Cook Everything Vegetarian. Pita makes a wonderful crust for this stuck-pot recipe, but you can use tortillas or lavash instead (see the Stuck-Pot Rice and Beans with Tortilla Crust variation). This dish is quite complex in both flavor and texture, and the earthy lentils with lightly caramelized onions and sweet bits of dates or raisins are delicious. Use oil, and this becomes vegan.

Editor's note: The recipe and introductory text below are from James Peterson's book Cooking. Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter. While the oil doesn't contribute much flavor, especially if you use vegetable oil, it does allow you to serve the cakes cold without them hardening, as they would if they were made with butter. Grate the carrot on the finest holes of a box grater that won't turn it to mush, or use the finest grater attachment on your food processor.

Roasting the turkey under foil for the first 1 1/2 hours infuses lots of moisture and flavor into the bird.

A glaze lacquers and flavors the bird.

Make this side dish a day or two ahead. On Thanksgiving, reheat it in the oven or microwave.

Make up to three weeks ahead and freeze. Defrost before the big day.