Menu planning is something of an art, and it's all about balancing colors, flavors, spices, herbs and ingredients. A rich course should be flanked by something lighter; earthy foods by something gentle, and strong flavors by something to cleanse the palate. Ideally we don't want to repeat ingredients from one course to the next. We also want to pay attention to allowing time between courses, so we can savor the food and rest the palate. Friends often ask for help with designing a menu for dinner, so this year I decided to offer a few ideas for holiday meals. A Vegetarian Holiday Feast includes cheese and a few eggs in the recipes, while the Vegan Holiday Meal is pure plant food. Both menus are designed for a festive and balanced meal.
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