Root Vegetable

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

The carrots melt into the broth of this comforting soup with meatballs.

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

Canned lentils are given star treatment when paired with caramelized onion aioli and crispy chile oil.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

A cousin of the Irish colcannon and English bubble and squeak, this mashed potato and cabbage dish is topped with cheese.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. Make it to accompany any soup, salad, or pasta.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

The prettiest roasted onions you ever did see.

This Thanksgiving centerpiece from Gourmet brings together two beloved holiday mains: ham and roast turkey.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

The crucial tool to pull off evenly-sized globes of both sweet and starchy potatoes? A melon baller.

Rely on the seasonings of porchetta—fennel seed, crushed red pepper, and garlic—to give more-manageable pork shoulder enormous flavor.