At their core, latkes are a simple recipe of shredded potatoes, a little egg, salt and a few spices. Some folks dress them up by adding different shredded vegetables like sweet potatoes and onion, while others focus on accompaniments for serving such as applesauce and sour cream. So at their core, latkes should be a breeze. Then why are there so many ho-hum ones? More

Who knew seitan could sound so sexy? Terry Hope Romero manages to do just that and so very much more. In her latest vegan cookbook, Vegan Eats World, she dips into the dishes and flavors of Morocco, Thailand, India, Poland, Jamaica, and many more food-loving cuisines from around the world, vegan-style. Vegans, vegetarians, flexitarians, however you identify yourself, we've hit the jackpot with this one. More

I imagine this little set tucked between the bananas and the microwave, ready and waiting for the moment someone asks, "What should we have for dinner?" Unlike Mark Bittman's previous kitchen bibles How to Cook Everything and How to Cook Everything Vegetarian, these slim hand-sized books contain just the basics: those essential recipes for soups, salads, and main courses that Bittman thinks you should have on-hand come dinner time. And really, that's all we need. More

Oven space is always at a premium in the hours (and even the days) leading up to a big dinner like Thanksgiving. So here's a crazy idea: why not make make your dinner rolls in the slow cooker? More

Everything I know about cornbread dressing—and Thanksgiving—I learned from my mother, which she in turn learned from her mother. It is a long line of resourceful Southern cooks, and I trust them with this important meal completely. The secret? More

Is there nothing more comforting and delicious than mashed potatoes? This warm, creamy, dairy-laden starch might be more of an indulgence than everyday fare these days, but even if you only have them once a year (Thanksgiving!), I say go all out and do it right. Read on for a recipe for classic mashed potatoes, with recommendations for potato type, dairy additions, and mashing methods. More

Anyone else here think that the stuffing is the best part of Thanksgiving dinner? I love its mix of textures and flavors — crunchy roasted nuts with soft broth-soaked bread and chewy morsels of spiced sausage. Oh mama, that's good stuff! As the self-designated stuffing-maker in our house, I've tweaked and tested my recipe over the years until finally settling on this one easy method. More

Way back in college, green bean casserole was my signature dish, canned cream of mushroom and all. (And to think, I actually considered myself quite the gourmet.) Even though my culinary repertoire has moved beyond recipes that include processed soup, that classic American casserole—with extra cheddar cheese and a heap of "fried" onions—is still my favorite part of Thanksgiving.

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Call me crazy, but I love a good holiday potluck. Filling my plate with a taste of this, a scoop of that, one or two of those — hand me a fork and I'm in foodie heaven. But before that can happen comes the agony of deciding what to bring myself. Finding that perfect dish that will simultaneously please and impress, plus be easy to shuttle along in a car or on a bus, is no small feat. Perhaps one of these this year? More

Arborio rice is the go-to choice for risotto as it has a high gluten content and makes for a creamy, hearty rice dish. But when you're ready to introduce more whole-grains into your diet, there are a wide range of options that work perfectly in risotto recipes, and are just as rich and creamy! More