Thanksgiving traditions — and a new vegan recipe — from chef Kathy Gunst

Thanksgiving is one of my favorite holidays. For someone who spends a good deal of time (well, in all honesty, almost all the time) thinking about cooking and food, I take great comfort in the idea that so many Americans are in their kitchens cooking some version of a Thanksgiving feast all at the same time. I love the idea that tables are getting bigger, with more family and friends able to safely gather again, giving even more to be grateful for.

This year I focus on two aspects of Thanksgiving: The first is a meal for vegans or for those who don’t eat turkey. This is a main course — or splendid side dish — of saffron-scented basmati rice topped with almonds, figs and pomegranates surrounded by roasted autumn vegetables.

I have also answered some questions about roasting a turkey. To brine or not to brine? How do I keep my turkey from drying out? When can I safely stuff the bird? These are some of the issues many of us are pondering this week of Thanksgiving. Relax — I’ve got some answers.

I’ve also written up my master turkey recipe and provided many tips for roasting a moist, flavorful turkey. And it’s not Thanksgiving without my annual cranberry-orange-ginger sauce. Have a wonderful holiday.

Vegan jeweled rice with roasted vegetables

Want a vegan dish to scream holidays without spending hours preparing? This is an ideal main course for vegans or a great side dish to add to your Thanksgiving table. Basmati rice is cooked with saffron and turmeric (which lends not only a beautiful earthy flavor but a yellow, slightly maroon color to the rice). The cooked rice is then placed in a cake pan and baked.

Meanwhile, an assortment of seasonal autumn vegetables — beets, winter squash, carrots,