Cauliflower Gratin, from Martha Stewart. Make a classic cauliflower gratin that is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork shops and lamb.
Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
Savory Wild Mushroom Bread pudding by Emeril. Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook.
Orange and Yellow food are colored by natural plant pigments called "carotenoids." Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes.