Fall
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Easy
Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.
3.4
(3.38)
Quick
This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.
3.7
(3.65)
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
3.7
(3.71)
After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.
3.0
(3.23)
Quick
Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
4.0
(3.78)
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.
3.6
(3.6)
Easy
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.
4.0
(3.9)
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
3.7
(3.71)
Quick
Look for celery root that is firm—not spongy—at the bottom end.
4.5
(4.5)
Save the hard-boiled egg yolks for your caviar accoutrements.
3.4
(3.4)
Easy
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.
4.0
(4.02)
Vegan
Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
3.5
(3.5)
The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.
4.0
(3.76)
This bracing drink comes from Fuglen. If using apple cider, choose one that's all apples with no added spices.
5.0
(4.8)
Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.
3.6
(3.6)
This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
4.3
(4.3)
OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
4.0
(3.81)
Vegan
We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.
3.5
(3.5)
This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
4.3
(4.28)
This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.
3.7
(3.69)
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.
3.6
(3.61)
When the weather gets colder, we're all about these fall soup ideas—no recipe required.
Rochelle Bilow
A clear cocktail for those parents who have seen "Frozen" exactly 14 times too many, and will get their fill of miniature Annas and Elsas come Halloween night.
3.7
(3.71)
Vegan
When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.
3.7
(3.7)