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A mixture of mushrooms gives these Mexican tamales a rich, almost meaty flavor.

Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty — it's edible, too.

Spaetzle, tender little morsels that are like a cross between a noodle and a dumpling, are common to Austrian, German, and Swiss cuisine.

In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

Here, you only boil the rice briefly before combining it with the dried fruit and cooking it without water. We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan — later the crust is served with the rice. Usually you have to dip the pot in cold water at the end of cooking to release the crust, but a happy kitchen accident occurred when we tested this recipe. Food editor Ruth Cousineau let the rice stand for almost an hour (things can get hectic when you're preparing a holiday meal), and the crust came right out without the dipping. Using a heavy pot helps keep the rice hot, too.

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

The sautéed Broccolini and roasted squash and mushrooms are meant to be piled onto these creamy polenta sticks, then topped with the roasted vegetable gravy and frizzled onion .

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

Though the spices in these carrots hint at North Africa, this dish will fit in well with a traditional North American meal.

This recipe is an accompaniment for Broiled Polenta Sticks .

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

This recipe is an accompaniment for Bruschette with Chickpea Purée and Chopped Arugula Salad .

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.