Vegetable

Russets are ideal for this latke recipe. Their high starch content means you won't need flour to bind the pancakes.

This recipe came to us courtesy of master mixologist Junior Merino, who's based in New York.

This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.

Sweeten the deal with pure maple syrup.

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.

Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

Traditional Thanksgiving flavors (winter squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous.

Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

Spinach and feta arrive in tiny puff-pastry packages.