These vibrantly spiced nuts make an addictive nibble — or a great addition to stuffing for the holiday turkey. This recipe is part of chef Michael Brisson's Thanksgiving Feast menu.

Michael Brisson

A bread, gruyere, bacon, cream and thyme stuffing is indeed, everything good. Swap out the bacon for mushrooms in this showstopper, and you've got a vegetarian main dish for the Thanksgiving table.

Dorie Greenspan

Japanese vegetable pancakes — okonomiyaki — can be varied with different greens, but they're always delicious.

Susie Middleton

Perhaps we’re a little biased, but we declare this the best carrot cake ever.

Tracy, Corky, Dana, and Lori Pollan

Perfectly cooked chicken with two veggie combinations to choose from.

Susie Middleton

Udon noodle soup is traditionally made with a pork broth, but we were eager to make one with a rich chicken stock.

Tracy, Corky, Dana, and Lori Pollan

Traditional Buffalo wings are deep-fried pieces of chicken doused with a spicy sauce that is very high in sodium. We make our vegetarian version using cauliflower and bake them.

Tracy, Corky, Dana, and Lori Pollan

These are not your grandmother's collards. Sliced and sizzled, confetti collards are super-quick and easy to love.

Susie Middleton


Roasted Squash and Farro Salad with Fall Greens, Cranberries, and Nuts

All the goodies, plus Double Lemon Tahini Dressing, turn this salad into a hearty supper.

Double Lemon Tahini Dressing

With lemon zest and lemon juice – as well as tamari and maple syrup – this tahini dressing has a super-bright flavor that pairs well with any roasted vegetable, making it perfect for warm salads.

Cauliflower, Leek and Fontina Gratin

This easy gratin starts with roasted cauliflower and sautéed leeks, then pairs with fontina cheese, cream, and fresh thyme. It's comforting and delicious, but beware, it's also rich. So don't eat the whole thing yourself!  

Serves 4 as a side

Buttermilk Dough for Fried Fruit Pies

With an exterior that tastes like the best carnival funnel cake, my fried pies are made of a shattering dough that blisters on the surface when it hits the hot oil. Buttermilk provides tang, acidity, and lift, and it’s appropriately reverential to great Southern cuisine, where buttermilk is king. The dough is a little damp but it will pull together as it chills. Use this dough for my Apple Funnel Cake Pie.

Makes enough dough for 12 (3-inch) fried pies.


Apple Funnel Cake Pie

A flaky dough and a delicious apple filling: What's not to like about these portable pies from the new cookbook, When Pies Fly?

Sautéed Spiced Cauliflower and Shallot Topping or Filling

This little sauté is meant to be a topping for a Puffy Oven Pancake or a filling for tacos or burritos, but it could certainly make a fine side dish for two people.

Puffy Oven Pancake

A puffy pancake is basically a giant popover; fill it with sautéed vegetables and call it supper.

Little Kale and Feta Frittata with Chorizo and Mint

A big hearty frittata is nice, but a quick mini frittata packed with greens makes a fast, healthy supper.

Baked Pasta with Roasted Eggplant, Tomato Cream and Parmigianno

Easy to prepare on a weeknight, this creamy baked pasta is one everyone in the family will like.

Zesty Flavored Butters

Here's a formula for making flavored butters to top just about anything coming off the grill.