Lidded eggplant teacups can be perfectly repurposed to serve soup—while also keeping it warm.

In the midst of planning and executing a Thanksgiving feast, few of us have the time or even the space for elaborate table decorations. And with a meal that tends to consist of so many textures, colors, shapes, and sizes, there’s little need for extensive embellishment, anyway—usually just a few small flourishes are all it takes to elevate the most basic table setting to the occasion.

Here are three of my favorite time- and space-friendly picks for adding detail and dimension to this year’s Thanksgiving table.

Departing from more traditional Thanksgiving ware with its homely turkey and fall-leaf patterns, just a serving piece or two of Dibbern’s exquisite Black Forest collection will add cool, late-autumn depth and interest to spare modern and basic china settings alike.

Tucked into a fruit bowl along with whole seasonal fruits, lined up along the length of a sideboard, or interspersed between platters and bowls on the dining table, these voluptuous ceramic pear vases look good enough to eat. Taking up little more room than a salt shaker, they integrate easily with a range of styles, adding delectable detail to the Thanksgiving table.

Tubby little eggplant teacups (top) are as functionally versatile as they are beautiful. Cluster a few together to showcase nuts and candies for pre-meal snacking or to hold salt, mustard, and other condiments during the meal. Or use them to serve small individual portions of a rich soup at the beginning of the meal—the blossomlike lids will not only keep the contents warm but hidden, adding a bit of drama as guests arrive at the table and remove them to reveal the riches within. The cups also work well as ramekins for custards and soufflés, and, of course, they’re lovely for serving tea, too.

About the author: Amanda Clarke is a recovering restaurant pastry chef with a background in architecture. She lives in Brooklyn, New York, where she writes, tests, and develops recipes and works on freelance food-styling gigs between walkings and feedings of her two dogs and husband.