Vegetarian

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

These rye cookies are something like gingerbread, but softer and way more delicious.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

We love the chewy, bouncy texture of wood ear mushrooms.

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

A soothing green tea toddy you can drink on its own–or spike with mezcal.

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

Rule #1: No fake turkeys.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

Stash a bag of arepa flour in your pantry and a satisfying dinner is never far away. 

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.

Nobody—nobody!—likes a soggy pie crust. That’s where blind-baking comes in.