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Chicken Soup with Loads of Vegetables

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Author: Joan Nathan

Parsnip Wrapped Devils on Horseback

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss...

Author: Katherine Sacks

Coriander Chicken Thighs with Miso Glazed Root Vegetables

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip...

Author: Rhoda Boone

Spiced Sweet Potato and Parsnip Tian

With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

Author: Anna Stockwell

Roasted Parsnips with Thyme

Author: Jerry Traunfeld

New England Boiled Dinner

Author: James Beard

Special Sunday Roast Chicken

Author: Jeanne Thiel Kelley

Pan Fried Sea Bass with Miso, Lemon, and Thyme Glazed Roasties

A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.

Author: Alice Liveing

Butternut Squash Vegducken with Mushroom Cranberry Stuffing

Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses...

Author: Katherine Sacks