Vegetarian

This salad is boasts big flavour and texture. The lemon gets a bit charred and chewy, the cabbage is nutty and coated in spicy, garnet-coloured harissa, and the herbs and crispy pita add the perfect amount of aromatic crunch to cut through the heat.

Dip winter vegetables in a light coating, fry them to a crisp and serve with a little tempura sauce. It’s like the party never ended! Make sure to prep all vegetables first—once the wok gets heated, things move fast. —Amy Rosen

Some of my favourite food memories are of being at my Grandma Popo’s house. She’d pour sizzling hot oil over bowls of rice—the crackling sounds and intoxicating smell of oil, flavoured with whatever she was into that day, always worked its magic. This recipe uses the heat of the oven to steep the oil with plenty of garlic and red pepper flakes, while the tofu and broccolini bake alongside.—Bri Beaudoin

Quick, easy and classic, this cranberry sauce recipe takes only 10 minutes to make.

Take your mashed potatoes to the next level this Thanksgiving by adding the salty, tangy goodness of miso.