Vegetarian

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

These taste great at room temperature, so cook this blini recipe (using two skillets at a time!) an hour ahead.

Save the hard-boiled egg yolks for your caviar accoutrements.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

In a classic case of more is more, a beach-ball-size bowl of eggnog turns any house into holiday central.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

Like a potato-y flatbread and great topped with cured fish.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

If you like it hot, this one's for you. Adjust the heat to your liking, or use another finely ground chile in place of the cayenne.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

This is especially good on tomorrow's cinnamon toast.

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!

Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.