Vegetarian

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

This classic muffin recipe provides instructions for making many quick bread variations, including blueberry muffins, pecan muffins, bacon muffins, and more.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

Canned lentils are given star treatment when paired with caramelized onion aioli and crispy chile oil.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

A smoky, spicy broth makes sure every grain of rice in this vegan jambalaya is penetrated with flavor.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. Make it to accompany any soup, salad, or pasta.

The finishing touch to these buttermilk biscuits is a sticky and satisfying brown sugar butter.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

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.