Vegetarian

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

Pomegranate adds an appropriately seasonal touch and almonds add a crunch to this Museli.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.

Once you make the batter, all you need to do the next morning is plug in the waffle iron.

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.

This salsa verde is an herby alternative to cranberry sauce.

Crispy shallots are an addictive garnish on this slaw.

We recommend using a finely ground cornmeal for these; it will give them the ideal texture.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape. Use them in this recipe, or substitute.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.