Nut

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.

Even if you love dark meat, you won't be disappointed with this easy alternative to serving a whole turkey. Roasting the turkey breast at high heat for a short time locks in tons of meaty juice, and the filling combines stuffing and cranberry sauce in one dish. Pan juices, whisked together with apple cider, top it all off.

The flavors of this tart are remarkably balanced—it's a bit savory and a bit sweet. (In fact, in the south of France, where it's known as tourte aux blettes, you'll often see the pastry served for dessert.) Paired with a simple salad, it makes for a supremely satisfying light dinner.

A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Think of this pretty tart as a tropical version of traditional pecan pie. The sweet, buttery filling bakes up like a custard, and each slice is packed with macadamia nuts and sweetened flaked coconut.

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

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.

This delicious last course is a little sweet and a little savory—like dessert and a cheese plate in one dish. If you can't find fresh figs, buy dried black Mission figs, soak them in warm water until very soft, then drain and pat dry.

Inspired by one of the most popular desserts of the '70s, as immortalized by Wolfgang Puck when he was at Ma Maison.

White bread is perfect for bread pudding—as long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here.

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.

Serve this granola with milk and sliced bananas or yogurt for breakfast, or sprinkle it over ice cream for dessert.