What should I bring?

Thanksgiving is a week from Thursday, which means "What can I bring?" is probably a question that's particularly relevant to you right now. If your host says "just yourself," bring yourself and a little something anyway.

The easiest dishes to carry to someone else's table are the ones that are finished when you walk in. Nobody has to find you an oven rack or a free burner, and you get to hand something over and go find a seat. Here are a few of our favorites, from a snack for before dinner to a pie for after.

If you'd like any of these spices in time for Thursday the 26th, choose expedited shipping at checkout.

Before dinner

Kashmiri Garam Masala Pecans

These take about 25 minutes. You simmer pecan halves in sugar, water, and butter until the syrup thickens and coats them, then stir in salt and Kashmiri Garam Masala. A few minutes in the oven toasts the nuts, and they get crunchier as they cool. Pack them in a tin or a ribbon-tied bag and they double as a gift for the host. Set a handful aside for the car ride.

Spice-Rolled Goat Cheese

This one takes ten minutes and no stove. Let two logs of goat cheese sit out for about 15 minutes so the surface turns a little tacky, shape them into logs for slicing or small balls, and roll each one in its own blend. Our recipe uses Green Za'atar, which is herby and tart with sumac, Syrian Za'atar, which is nutty with toasted sesame, and crunchy Hazelnut Dukkah. Set them on a board with crackers, crudités, and salami.

With dinner

Ras el Hanout Kaleidoscope Salad

The name is a kale pun, and we stand by it. You roast cubes of butternut squash, tossed with Ras El Hanout, Urfa Biber, and salt. While they cook, massage torn lacinato kale with white and aged balsamic vinegar. Toss the warm squash with the kale so the leaves wilt a little, then fold in pomegranate seeds and chopped walnuts or pistachios. The salad is orange, deep green, and ruby red, and all the cooking happens at home, so it's ready to set on the table when you arrive.

After dinner

Sri Lankan Sweet Potato Pie

Start this one a day or two ahead, since the dough rests in the fridge overnight and keeps for up to three days. The crust is made with ground pecans and orange zest. The filling is roasted sweet potato with brown sugar, sweetened condensed milk, and Sri Lankan Curry, a blend of warm, sweet spices. It bakes in a 9-inch springform pan. No one has ever been sad to see a second pie come through the door.

Safe travels, and we hope you come home with some leftovers.

- World Spice