5 Ingredients or Fewer

This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mission, will turn your syrup a beautiful shade of pink.

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

This is a sweet dessert compote — it does not go with the turkey. The oranges are cooked to make sure all the bitterness is released, so it's important that they're sliced very thin — an extremely sharp thin-bladed knife is best for the task.

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.

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 .

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 .

This zesty butter can be kept in the refrigerator for a week or frozen for a month. Use it on all sorts of meats and poultry, vegetables, or cornbread.

Use the grating disk of a food processor to grate the beets more easily.

Extra vitamin C enhances the yeast. This recipe is an accompaniment for Country-Style Sourdough Bread .