‘Tis the season — for culinary experimentation!

Let’s face it, at some point the endless parade of traditional American holiday fare that marches through our dining rooms from Thanksgiving to New Year’s Day gets tired — which makes it a perfect time to slip in a few unexpected flavors.

It's easy to incorporate culturally diverse flavorings that are inexpensive and can work well in combination. Having a few on standby gives you interesting options.

Think of a platter of broiled chèvre crostini with warm garlic confit and a drizzle of honey, racks of sweet and sticky kecap manis-glazed baby backs, Moroccan stew with olives and preserved lemon — they’d be cheered between those meals of warmed-over turkey and green bean casserole.

If you plan on making your own seasonings and condiments on a regular basis, invest in small canning jars and plastic lids. Be sure to follow sound food safety practices.

• Garlic confit
• Annatto oil
• Sofrito (Puerto Rican version)
• Easy preserved lemons
• Kecap manis

While not on the official list, I suggest having orange juice on hand at all times, and springing for a bottle of roasted walnut, hazelnut or almond oil. Not only are they highly compatible, they work well with other items above and will give your warm and cold salads — especially those with cruciferous vegetables and hearty grains — a lift. To stretch nut oil, use it with canola oil. Be sure to store it in the fridge.