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Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.

Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this granola.

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.

White chocolate gives a rich, creamy finish to these deliciously spiced slice-and-bake cookies.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.

"In a Southern family, there's always someone who makes one dish, one thing they're truly great at," says Tandy Wilson of City House, in Nashville, Tennessee. "These recipes tend to be 'talked,' passed down from cook to cook." That's the case with the chef's favorite sweet potato casserole, a dish inherited from his grandmother. Instead of the standard marshmallow topping, the recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a pleasing crunchy contrast. "Now every Thanksgiving," Wilson says, "it's my job to make Nana's sweet potato casserole."

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.