Vegetarian

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

You can make and chill these mashed potatoes up to two days before the big night.

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.

You don’t need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry.

A sweet, nutty crumble offers the perfect balance to this uniquely prepared French Toast recipe–optimal for serving at a holiday brunch or as dessert to the main meal. (Or a mid-day snack. We won’t tell.)

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint–and the nutty addition of spiced pecans–this dish is a holiday must-have if you want to impress your food-fanatic friends.

A swirl of cinnamon-spiced pear compote runs through these protein-rich pancakes.

This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into an easy weeknight dinner.

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

You don't need to cut the finished star sheets into pappardelle—farfalle, lasagne sheets, or any other noodles on the larger side would also showcase this pattern well.