Dried Currant

The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

Regardless of your foraging skills, you can experience the abundance of the woods with these delectable parcels, which combine the nutty chew of bulgur with rich toasted pine nuts, sweet currants, and smoky trout that could have come from a nearby brook—all neatly wrapped up in a lettuce leaf. And because they're so portable, you can easily enjoy them outdoors on a picnic blanket.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program. There are two types of persimmons widely available during the Thanksgiving holiday—fuyu and hachiya. Chef Des Jardins prefers the fuyu in savory preparations because its texture is much firmer and the flavor less sweet. When picking fuyu persimmons, look for firm, brightly colored fruit. Start making relish at least 24 hours and up to 3 days in advance to allow the flavors to fully develop.

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

Unlike many store-bought granolas, this luxurious blend of oats, green pumpkin seeds, and exotic dried fruit is preservative-free and not overly sweet. Sprinkle it on yogurt, pancakes, or waffles—or simply enjoy eating it out of hand.

This fresh side is a delicious alternative to cranberry sauce.

Green wheat was originally the Middle East's answer to a dwindling winter wheat supply; immature wheat was set ablaze to roast it and ready it for eating.

Couscous, the basis of many North African dishes, is shaped like a grain but is actually a pasta made of semolina wheat. In fact couscous was incorporated into Italian cuisine when Arabs occupied Sicily six centuries ago. And so to flavor the following couscous we've used classic ingredients common to Sicily rather than North Africa-olives, peppers, capers, currants, and pine nuts.

Can be prepared in 45 minutes or less.

The non-stick mini-muffin tins required for this recipe are available at many supermarkets.

Although pure maple syrup is a tried-and-true accompaniment to waffles, we've come up with something a little different for the following recipe. Here you'll find a choice of a savory topping as well as a sweet one.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Just right for an elegant meal.

This dish is even better served over couscous.

An Armenian dish that's the perfect accompaniment to roast turkey, goose or ham. This version is dressed up for the holidays with golden saffron and studded with dried fruit and nuts.