Vegetarian

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.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

An unexpected way to revamp hot chocolate.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.