| Cranberry Apple Lattice Pie; Herbed Challah Stuffing; Vegetarian Roast Beast; Curried Squash Salad With Quinoa and Crispy Kale; Celery Root-Apple Soup; Figgy Cranberry Sauce; Mashed Potatoes With Manchego and Olive Oil; Pumpkin-Caramel Tart With Toasted Hazelnut Crust; Roast Turkey With Garlic Cream; Roast-Turkey Gravy; Rosemary Biscuits; Slow-Cooked Tuscan Kale; Hard Cider Rarebit; Kefta Kebabs; Apple and Scallion Oyster Ceviche; Blueberry-Rosemary Breakfast Pudding; Marinated Turnips With Orange and Pumpkin Seeds; Mazel Tov Cocktail; Roast Broccoli Hero Sandwiches; Scarlett’s Chicken and Rice; | | | | | | | | | Jennifer Chase for The Washington Post | | Vegetarian Roast Beast | | This roasted stack of vegetables takes on holiday flavors from a sage-infused pesto and smoked Gouda cheese. | | Read more » |
| | | Kefta Kebabs | | Herbs and spices play well together in this recipe, inspired by variations of spiced-ground-meat-on-a-stick in the Mediterranean and North Africa. | | Read more » |
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| | | Mazel Tov Cocktail | | This cocktail has been on the menu at DGS Delicatessen in downtown Washington for years, but it became newly popular the day before Nov. | | Read more » |
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