The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.
A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.
Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.
Pears are simmered in a blend of tart pomegranate juice and sweet dessert wine with gorgeous garnet-red results. The pears are served with the reduced poaching liquid and a sprinkling of pomegranate seeds and toasted almonds. A touch of tangy reduced-fat sour cream adds both flavor and visual contrast. This dessert makes a striking finale to any festive meal.
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they're still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Double it: Steam the Brussels sprouts in a Dutch oven instead of a saucepan.
Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.
Jazz up your traditional holiday meal with our healthy holiday sides and desserts. Many of these recipes put a uniquely delicious twist on classic holiday dishes. And since they highlight fresh fruit, vegetables and whole grains, they’ll help you and your family stay healthier this holiday season.