Roast beets with aromatics in a foil pouch, then dress with citrus juice and zest to serve warm or cold.

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.

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.

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

Brown-braising on the stovetop yields creamy + crisp fingerlings.

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

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

Everyone loves the twice-cooked potato phenomenon known as crispy smashed potatoes. Make a dip or a sauce to go with, or just eat them straight off the baking sheet.

Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

Hearty enough to star at the center of the plate, this delicious potato dish also makes a great side for roast chicken or pork.