Hannah Kaminsky, www.bittersweetblog.com

Chestnuts are blended to weave their unique essence into every bite, paired with sizable pieces for toothsome pops of nutty flavor.

It just cannot be the holidays without some gingerbread! Check out this easy recipe.

This Green Garden Curry is all about soothing, warming, and invigorating tastes, and not so much the sheer spice level itself.

Allow me to introduce to you a prime candidate for your new Thanksgiving main dish, replete with a very posh-sounding beluga lentil filling.

Lacking the grace of a paper-thin pie, it however makes up for this shortcoming in ease of preparation. Practically instant, there’s no down time waiting for the dough to rise, and you can go from zero to dinner in just about 30 minutes. Pleasantly chewy and sturdy enough to support whatever toppings are piled on.

Gently caramelized and naturally sweet onions carry this dish of hearty cooked quinoa, roasted gold beets, and nutty toasted pistachios. Redolent of cumin and bright, fresh herbs, the flavors could be suitable for either a formal dinner or a spur of the moment picnic, easily enjoyed both hot and cold. Tender beets yield to a satisfying crunch of nuts, creating a textural harmony throughout.

Sweet, lightly spiced, crisp on the outside but cakey on the inside, both easy to eat and hearty at the same time, this isn’t a snack that fits easily into any preexisting category

A fear of frying puts many cooks off, but with a simple recipe and a healthy dose of caution, you’ll be rolling in hot, crispy doughnuts, fresher and tastier than anything else on the market. Cake-based doughnut holes fit the criteria beautifully: There’s no yeast that needs to awaken or dough to rise, no fussy shaping or cutting to speak of. You can just mix and fry at a moment’s notice.

Like standard kettle corn, these sweet, salty, and spicy little morsels couldn’t be easier or faster to whip up. Whether it’s a sudden craving that strikes or a house full of hungry guests to accommodate, you can’t go wrong with this crowd-pleasing treat.

Bean-based bread is nothing new, but this particular yeast-risen loaf is a veritable ode to the humble legume, employing both chickpea flour and whole, seasoned and roasted garbanzo beans. Richly spiced with cumin, coriander, and my current favorite, smoked paprika, the aroma that engulfs the kitchen as it bakes is positively maddening.