Vegetarian

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

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 is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

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

The finishing touch to these buttermilk biscuits is a sticky and satisfying brown sugar butter.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

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

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.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

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.

This mac and cheese has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

Serve this plantain omelet at your next brunch with friends.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

New potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy on the outside.