Originally from the Mediterranean, farro is a nutty, delightfully chewy ancient grain. Here, smokey bacon, chard and apples mingle perfectly to create a flavorful and nutritious twist on holiday stuffing.

Between the roasted garlic and the touch of horseradish, this golden mash is layered with sweetness and savoriness. It holds its own, even when paired with Sisters’ rich holiday meals of BBQ ribs or roasted turkey.

Oysters hardly need a condiment, but this delicate, light sauce is a nod to the glamorous side of oyster-eating. Put a teaspoonful over your raw oysters and eat.

Nothing says “holiday season” quite like a boozy pie. Now you can bake Random Order’s delicious, decadent coffee liqueur pie at home. Or pick one up this season at their Portland-based bakery and cafe!

The lean and slender cut called eye round is mild in flavor, fairly tender, and has a uniform shape that slices easily into lovely rounds.

By the dozens, shucked and nestled into beds of shaved ice or coarse salt, oysters in their natural state are a sight to behold and a delight to savor. Here are two different ways to shuck an oyster.

Boldly flavored and colorful on the plate, this dish pairs carrots with salsify — a woefully underappreciated, delicious root vegetable — to make a filling main course, perfect for an autumn or wintertime dinner for a crowd.

A great starting place for do-it-yourself meat preservation, this recipe results in a delicious ham with local inspiration.

This tamale filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable.

Banana leaf tamales can be filled with just about anything that you think sounds delicious. Here is a deeply red hued and delicious chicken filling for you to use or draw inspiration from.

A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious!

Locally roasted nuts are the star in this gluten-free cookie made from pantry staples.

This non-traditional version of the New Year’s Day classic puts the hot sauce into the peas themselves.

This shocking pink version of cranberry relish comes from NPR special correspondent Susan Stamberg’s mother-in-law.

This simple recipe from the Vincent Family doubles the flavor by boiling the berries in cranberry juice rather than water.

For Dia de Los Muertos, families make sugar skulls and tenderly letter the name of deceased relatives on the forehead in commemoration.

This mulled cider is brightly flavored with ginger and lemon grass.

A simple, scrumptious stew for a Chinese New Year feast or a cold winter’s night.

This crispy and custardy stuffing is as simple as can be.

Tons of flavorful veggies fill this beef (or vegetable!) broth borshcht.

From Elizabeth Montes, Sahagún Handmade Chocolates

From The Thanksgiving Table by Diane Morgan

From The Thanksgiving Table by Diane Morgan

Barb Foulke of Freddie Guys Hazelnuts shares her mom’s Thanksgiving recipe.