The kick of chile, ginger, and lime offers a welcome counterpoint to the rich, sweet flavor of yams. See the recipe for Yams with Ginger and Scallions »

This recipe proves that the flesh isn’t just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking. See the recipe for Pumpkin Soup in a Pumpkin »

Delicately flavored treviso is combined with pungent gorgonzola and baked atop pillowy puff pastry. Get the recipe for Treviso and Gorgonzola Tart »

Traditionally used for stuffing fatty birds like goose because of their high starch content, we like using chestnuts in stuffings for leaner birds like turkey as well, for the sweet nutty flavor they impart. Get the recipe for Chestnut Stuffing »

Rutabagas are the star in this autumnal twist on the well-known Sicilian eggplant relish. Get the recipe for Rutabaga Caponata »

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »

Serve this mash with pork sausages, if you like. See the recipe for Turnip-Potato Puree »

Roasted pecans add crunch while complimenting the earthy, slightly sweet flavor or Brussels sprouts. If you don’t have pecans on hand, hazelnuts make a great substitute. See the recipe for Sauteed Brussels Sprouts with Pecans »

No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles.

Luscious pearl onions are rendered complex by curry powder and Tabasco. Get the recipe for Curried Creamed Onions »

Frying whole spices to release their flavor–a technique known in many parts of India as baghar–is crucial to developing the flavors in this simple dish of cauliflower and tomato. See the recipe for Curried Cauliflower with Tomatoes »

Ginger-spiced green beans make a light and simple side dish. Get the recipe for Green Beans with Sesame Sauce »

This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper. Roasted Radishes »

This light, Lebanese lentil salad is flavored with lemon juice, cumin, allspice, and parsley.

We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas. See the recipe for Collard Greens Salad with Peanut Vinaigrette »

Jalapeños and cilantro punch up classic cornbread.

A lightly-spiced and creamy cabbage casserole is baked with a crunchy breadcrumb and Parmesan topping. Get the recipe for Red Cabbage Gratin »

This fragrant recipes involves a few ingenious methods for infusing the herb’s brisk flavor into the mash. Get the recipe for Sage Mashed Potatoes »

Kohlrabi, with its turniplike flavor, takes well to a slow simmer on the stove with chicken stock, butter, and thyme. Get the recipe for Butter-Braised Kohlrabi »

Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. Roasted Vidalia Onions with Herbed Bread Crumbs »

A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney. See the recipe for Autumn Vegetable Patties »

This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. Get the recipe for Cranberry-Ginger Chutney »

Fresh orange juice and plenty of mint enliven ordinary frozen peas. Get the recipe for Peas with Orange and Mint »

Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin. Get the recipe for Potato and Rutabaga Gratin »

Eastern spices like cumin and cardamom bring bright notes to this earthy, pleasantly chewy pilaf. Get the recipe for Spiced Wheat Berry Pilaf »

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.

Shredded Brussels Sprouts and Kale Salad

SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice’s latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »

In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.

In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.

Get the recipe for Classic Manicotti »

Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.

This creamy, savory preparation brings out Brussels sprouts’ natural sweetness. Creamed Brussels Sprouts »

Maple syrup enhances the sweetness of this simple sweet potato mash. Get the recipe for Maple Butter Mashed Sweet Potatoes »

Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.

It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.

Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.

Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.

Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables.

Shallots are quick-pickled and sautéed with green beans in this refreshing side.

Roasted Onion and Chestnut Compote »

Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.

Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.

Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.

This simple, satisfying side rounds out any Thanksgiving dinner.

A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »

Cream of Fennel Soup