Orange

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

(Cold Avocado Soup)

The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.

Delicious over vanilla ice cream.

This version of the Greek and Turkish dessert features dates instead of nuts. Date palms flourish in the hot climate of the Middle East.

Active time: 20 min Start to finish: 2 1/2 hr (includes chilling) The electric blender (originally a bartender's tool for daiquiris) became a must-have home appliance in the 1950s. Cooks grew enamored of the blender's ability to create velvet-smooth soups — soups previously (and messily) forced through food mills and sieves.

For convenience, the lamb can be prepared one day ahead, then slowly rewarmed before you plan to serve it.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking.

For more information about forming and frying these pastry spirals, see Our Big Fat Greek Pastries.

This fruity, not-too-sweet barbecue sauce is terrific on any type of grilled poultry, pork, or even salmon. For convenience, it can be made one day ahead.

Sprinkling this creamy custard with powdered sugar and then placing the dessert under the broiler gives it a delicate crust. Serve with crisp gingersnap cookies.

(Teules de Taronja) These crisp cookies are shaped like the terra-cotta roof tiles, teules (tejas in Castilian Spanish), that top village houses—old and new—throughout Spain. Almonds are a common ingredient in Catalan cookies, but we took another cue from the Moors and added candied orange.

Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.