Root Vegetable

Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealingly bright color and is gentler in flavor than if it had been slow-cooked.

Fresh ginger and yellow mustard seeds make these sweet potatoes much more worldly than their candied incarnations. The cilantro takes them in an unexpected but very welcome direction.

It is critical that you use smoked — not regular—paprika in this dish. Whether you use sweet or hot, you will end up with irresistible sweet potatoes.

These sweet potatoes caramelize slightly in the oven, which gives them a sweet crunch as their flesh remains creamy. Lime syrup lends them addictive acid and tart notes, and fresh chives add a faint onion flavor.

Given the popularity of crème brûlée, this luscious side dish — with its not-too-sweet custard and crunchy caramelized sugar — is sure to be a hit. If you're making an entire menu in a single oven, you'll need to make the brûlée ahead and reheat it while the turkey stands (see cooks' note, below).

It's hard to improve upon the honest goodness of mashed potatoes, but here scallions and brown butter do the trick. The scallions provide sweetness, and the brown butter adds a beguiling nuttiness.

This spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.

This vegetarian gravy is layered with bold flavors — from the onions to the roasted mushrooms and barley — each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.

This slightly unusual side dish takes the place of your standard green beans, lending a light and crunchy contrast to the heavier, puréed dishes in this menu. (Most people don't think of cooking jicama, but we love its crisp water-chestnut-like texture, raw or sautéed.)

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

We love the homey quality and clean flavors of this colorful soup.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

Boeuf à la Mode This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.

The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.