Vegetarian

Pico de gallo, also known as salsa Mexicana, has become a common sight on tables in the U.S. and it's easy to see why. The mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. This version is a riff on the classic that swaps lemon for lime to great effect. Whenever I take a bite I have a heretical thought: This is so delicious that maybe we Mexicans should use only lemons!

This is the Mexican equivalent to the American grilled-cheese or turkey sandwich, an everyday treat you throw together with what's left in the fridge. In Mexico, that's beans, cheese, and salsa. Though molletes are available in restaurants, they're definitely best made at home, when you can make sure to properly butter and toast the bread, add the right amount of beans and cheese, then melt that queso under the broiler.

Another fantastic substitute for soupy beans, these pack a punch, which is just the thing for tortas. The chile powder should be reduced by half if serving these beans as a side dish.

We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course. Pair the squash with a mix of spicy arugula and ever-so-slightly-bitter chicory enhanced with savory pancetta and toasted hazelnuts. A sweet-tart apple vinaigrette is the final touch atop the most refreshing fall salad we've tasted in a long time. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

We love mashed potatoes in every way possible, but we're extremely partial to this incarnation paired with cauliflower. Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Do you love apple pie, but feel stuck in a classic-pie rut at Thanksgiving? Bake outside the box this year with the Italian version, known as crostata. Unlike typical American pie pastry, crostata pastry is similar to cookie dough, so instead of being flaky, it bakes up like a crisp, chewy sugar cookie. Drizzle slices with warm spiced caramel sauce, and you just might count yourself among the crostata converts. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; and Challah, Sausage, and Dried Cherry Stuffing .

Who knew Cabernet and cranberries would make such a dynamic duo? Add dried figs (plumped in the Cabernet ahead of time), and you end up with a winey, fruity fig bar, minus the cookie. This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam. It's worth buying extra cranberries and freezing them so you can make more to last you through the winter. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Kids and adults alike will get a kick out of these "red-veined eyeball" toasts. The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious—a claim you can’t always make when striving for themed party food. Whatever you do, don't blink! These cheese-topped toasts will disappear before your very eyes. Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Chocolate-Covered Pumpkin Cheesecake Pops.

You can count on snack mix to be the first thing to disappear at a party. Salty, cheesy, crunchy (and with an optional kick of heat)—this addicting combo is a flavor-packed blend of popcorn, tortilla chips, and corn nuts gently scented with tangy barbecue sauce and Spanish smoked paprika. It's the perfect savory balance to an evening's worth of Halloween sweets. Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Mozzarella and Roasted Red Pepper Boo-schetta and Chocolate-Covered Pumpkin Cheesecake Pops.

Ice cream can take a break. These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well. Consider the two an inspired duo, helped along by the sweet spices used in pumpkin pie. We love the finished pops either chilled or frozen. The funny thing about frozen pops? They could pass for ice cream! Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Mozzarella and Roasted Red Pepper Boo-schetta.

Tapioca, like semolina, is one of those things that a school kitchen could have turned you off for life. I couldn't eat it for years, having been force-fed it at primary school aged six, with tinned jam, as it oozed like frogspawn out of the bowl and I wept and retched. For years I had the same malicious feeling toward beets and mashed potatoes, which were instant and came in lumpy granules. My teacher and I had a silent war every lunchtime; a war that eventually came to an end after my parents removed me from the school. Made to your own wont, in your own kitchen, tapioca is ambrosial, and worth being a grown-up for, as is semolina. This could also be a pudding, not a breakfast, just don't serve it with dog food–like tinned jam. Try a lovely homemade compote instead.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.

Editor's note: Use this gluten-free flour mixture to make Jeanne Sauvages' Spritz Cookies or Sufganiyot (Jelly Doughnuts).

This gluten-free spritz recipe makes about eight dozen. Yes, you read that right—eight dozen. And the cookies are quick to prepare and ideal for giving as gifts or bringing to cookie parties. You can serve the baked cookies plain or decorate them any number of ways. I like to slather melted chocolate between two cookies for an elegant sandwich cookie. It's also fun to drizzle melted chocolate over the tops. You can also sprinkle the cookies with colored sugar or decorate them with royal icing.

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

With a tropical flair really sweetens things up. Chop fruit in advance; assemble day of. Done!

Isn't brunch! Stick this strata in the oven as guests arrive.

With a savory salad. Dress kale a day ahead; toss at the table.

But they'll be psyched that you did! Be sure to use fresh baking powder or the bread won't rise.

Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste.