Vegetarian

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

The crucial tool to pull off evenly-sized globes of both sweet and starchy potatoes? A melon baller.

This mac and cheese has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

Serve this plantain omelet at your next brunch with friends.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

New potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy on the outside.

What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.

Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

This crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.

A few tricks make this hearty weeknight black bean chili recipe great.

Sweet, tart homemade cranberry sauce is the key to a bright and balanced Thanksgiving meal—and it’s easy to whip up in just 20 minutes.