Dietary Restriction Recipes

The pumpkin puree in these delicious vegan pumpkin cookies gives them a great orange color and fall flavor and also acts as the "egg" to help bind everything together. Coconut oil takes the place of butter in these cookies and should be solid when you use it--if it's not, stick it in the fridge for a few hours until it firms up. When we were developing this recipe, tasters said they wouldn't have known the cookies were vegan if they hadn't been told. We call that a win!

These super-crispy and browned air-fryer Brussels sprouts with sweet onions and salty bacon--all amped up with bright lemon juice--are sure to be a hit, whether you serve them for a weeknight side dish or as part of your holiday spread for Thanksgiving. This recipe makes enough to serve eight but is easily halved, though once you taste it you may well want a double serving. And if you prefer a vegetarian side, simply omit the bacon.

Need a super-easy holiday-party hors d'oeuvre? These tasty little cream cheese and cherry pepper tartlets come together in a snap, thanks to premade pie dough, which is pressed into a mini muffin tin to make the tart shells--then all you have to do is fill the cups with cream cheese and chopped cherry peppers. Chopped herbs add a nice hit of color, but these are just as tasty as-is. Consider making a double batch--these bites are sure to go quickly.

Can't get enough pumpkin spice and pumpkin? Get those fall flavors you love in this dairy-free and vegan ice cream alternative made with bananas and pumpkin puree. This easy and healthy dessert contains no added sugar, unless you use the optional maple syrup--which is a delicious touch. Add some chopped pecans to make it really special.

Making turkey breast in the slow cooker guarantees moist, juicy meat every time. And it creates intensely flavorful drippings for homemade gravy. This slow-cooker turkey breast is perfect for Thanksgiving but it's easy enough that you can pull it together anytime you're in the mood for a turkey dinner (or a sandwich stuffed with leftover turkey).

Making this your best Hanukkah dish starts with choosing the right ingredients, such as the potatoes (russets are tops for their high starch and low moisture content). We've also found that a small amount of baking powder makes them lighter and airier than using eggs alone. Finishing these baked latkes in the oven ensures they come out hot and crispy.

During the holidays, we need workhorse recipes. This savory tart recipe--which works for breakfast, lunch or a casual dinner--is just that.

Kumquats deliver a piquant burst of citrus, especially when eaten skins, seeds and all. Here we toss them with a trio of greens for their vivid orange color as much as their zestiness. Pomegranate seeds and pistachios bring a jewel­like finish.

Flecks of chard bring an earthy sweetness and festive look to these twisted breadsticks. Spinach would also work.

You can go without using oil if you are cooking broccoli rabe in the dry heat of a skillet. It adds a nice sear to the oranges as well. Seasoned with toasty sesame, this healthy vegetable side dish is an easy flavor upgrade.

This homemade stuffing recipe is special because it comes complete with a sausage-making lesson from the Sausage King himself, author and famed business owner Bruce Aidells.

Pork shoulder makes a wonderful roast because it has enough fat to keep it moist and tender during low and slow cooking. The citrus sauce has a smoky, agave sweetness from the tequila and produces a bright counterpoint to the unctuous meat. Serve any extra sauce for dipping.

Stay a little warmer this winter with this riff on a classic hot toddy. Ginger gives this healthy cocktail a pinch of spice.

Sure, the lemon/maple/cayenne combo may evoke the Master Cleanse detox, but they just taste great together, especially in a glass of bubbles.

Carrot juice adds a sweet and earthy counterpoint to the smoky mezcal.

Kombucha gives a nice fizz to this holiday sangria. Bonus: It's full of probiotic bacteria that may help maintain a healthy gut.

The edible wild mushrooms you can find depend on where you live. They add woodsy and earthy flavors, but cultivated cremini and white buttons are delicious here too. Well-stocked supermarkets often have cultivated "wild" varieties like hen of the woods, matsutake, yellowfoot and hedgehog--all great in this recipe.

This recipe features a brisket rub to rule all other brisket rubs. Covering the brisket with parchment paper before putting the lid on the pot is a classic French technique that creates a more richly flavored sauce.

These mini frittatas make a great breakfast or brunch for a crowd, and help keep portion size in check. Grate whole nutmeg on a microplane or box grater for the most fragrant results.

Renowned author and spice aficionado Lior Lev Sercarz loves these French sablé-style cookies so much, he sells a collection of five different flavors twice a year. In this variation, he uses tart amchoor (ground dried green mango) to give them a citrusy brightness. These healthy cookies will get you in the holiday spirit.