Quick

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

To learn how to cut endive into long, layered spears for an elegant look.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orleans barbeque sauce recipe. Try substituting poached oysters for the shrimp.