Vegetarian

The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

This no-bake pie is incredibly easy to make and will keep for over a week in the freezer.

You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.

Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Yes, you can eat butternut squash raw!

This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

You can drizzle this honey over pepperoni pizza (trust!), serve alongside spicy fried chicken, and more.

Spread it on grilled bread, mash it into store-bought mayo, or stir into mashed potatoes.

An herb-laced riff on aglio e olio, quick and easy.