Trim your holiday table with our collection of impressive salads, breads, and vegetable medleys. Each dish is a twist on tradition, promising full-flavored results.

Many of our recipes offer ingredient variations. Or you can let your inner chef get creative with flavor tweaks of your own. Opt for all carrots in the Carrots and Parsnips with Caraway-Cider Glaze. Use any citrus peel in place of lime in the Pineapple-Lime Cranberry Sauce. Try Swiss or Provolone in the Cheddar Mashed Potatoes and sprinkle with chives. Dress up Twice-Baked Sweet Potatoes with three variations: maple-pecan, pear and ginger, or Manchego and smoked paprika. For the Apple Fennel Salad, try dried cranberries instead of pomegranate. Vary the greens, fruit, nuts, cheese, and vinegar as desired in Tossed Greens with Figs and Walnuts. Pick up buttery Parker House-style rolls for Curried Seed Rolls. Cut Bacon and Black Pepper Scones with round biscuit cutters.


make-ahead help
Whether you’re head cook or bringing a dish or two to share, prepping will keep you organized and stress-free.

1 month or more
Freeze baked Pumpkin Banana Bread for up to 6 months.
Make and freeze Bacon and Black Pepper Scones and Twice-Baked Sweet Potatoes for up to 3 months.

1 week
Prep and chill the Pineapple-Lime Cranberry Sauce and the vinaigrette for Tossed Greens with Figs and Walnuts.

Day before
Make and chill Caramelized Balsamic Onions, Carrots and Parsnips with Caraway-Cider Glaze, and Apple Fennel Salad.
Precook the beans for Green Beans with Sage and Shiitake Mushrooms.
Wash the greens and slice figs and onions for Tossed Greens with Figs and Walnuts; chill all.

Morning of
Mash the Cheddar Mashed Potatoes; keep them warm in a slow cooker.
Dip Curried Seed Rolls in curry-garlic butter and assorted seeds.