Side

This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.

Put a spin on creamed onions this holiday by using an ingredient from the same family instead. Not only do these leeks bake into something extraordinary, they get you out of the time-consuming task of peeling all those tiny pearl onions.

We love the contrasts at play in this dish—from its earthy, sweet flavors to its velvety, crisp textures. The convenience of being able to roast these vegetables along with the turkey roulade is just another reason to make them.

In Russia and eastern Europe kasha is most often made into thick gruel. Instead, we turned the roasted buckwheat kernels into a fantastic side dish studded with butter-toasted walnuts and browned onion.

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Visually arresting and ready in a snap, these steamed cauliflower wedges are the side dish of your dreams.

Your suspicions are confirmed: We did have the classic green-bean casserole with fried-onion topping on the brain when working on this recipe. But sweet, nutty roasted Brussels sprouts and a woodsy blend of wild mushrooms will make this luxurious variation a hit on even the most traditional holiday table. The fried shallots provide an irresistible savory crunch.

Sweetened by pepper and rounded out with cilantro, vinegar, and tomato paste, this Latin American staple is perfect with anything on your table or as a meal itself.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Substituting fried ham for bacon is a great use of everyday deli meat. The sweet pears mellow chicory's pleasant bitterness.

This type of pan de muertos is made for the celebration of the Days of the Dead, November 1 and 2, when families honor their dead by setting up a colorful altar in the house and preparing special foods to put on it and take to the graveside. While this custom has its roots in pre-Columbian central Mexico, it has become popular even in the north (though a friend from Sonora says that her mother considered it very bizarre). This semisweet yeast bread enriched with egg yolks and other similar breads are circular in form, transversed with "bones," and topped with a "skull." The same dough is used for the rosca de reyes, made for the celebrations for Twelfth Night, January 6. Don't try to hurry the dough along; the flavor will develop better with slow rising. I certainly advise an electric mixer with dough hook for this type of dough, which is rather messy to handle.

A smooth chestnut purée and plenty of butter make these mashed potatoes a must-have at the holiday table.

Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing.

Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Don't be surprised if these spears prove even more popular than the classic mash—they brown up beautifully, and it's hard to resist the siren call of bacon.

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

Nutty wild rice pairs nicely with turkey, and the addition of roasted red peppers makes the dish visually stunning.

Parsnips may not be the flashiest of vegetables, but we love their earthy flavor, especially when they're gussied up with fragrant black-truffle butter.