Easy

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

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

To learn how to cut endive into long, layered spears for an elegant look.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

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

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

You'll never be tempted to buy packaged again.