25 Easy Thanksgiving Appetizers

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more. Want…

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

Easy Thanksgiving appetizers

Want some finger foods for munching on before the big meal? Try these Thanksgiving appetizers! There’s nothing more fun than anticipating the deliciousness that will ensue at the table. So here are some fall appetizer recipes to get the party started!

There’s everything from tried and true favorites like bake brie, to more unique ideas like pumpkin hummus and cranberry salsa. Either way, they’re built around the flavors of the season, like pumpkin, apple, fig, cranberry, and pear.

Our top Thanksgiving appetizers

More Thanksgiving resources

Need help choosing recipes? We’ve got all the ideas for the big day. Here are a few more Thanksgiving recipes for whatever you need:

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20 Easy Thanksgiving Appetizers

Cheese Board
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These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Flaky sea salt (optional)
  • For the platter: crackerscrostini, baguette slices, sliced apples or pears, grapes, nuts, jam, etc.

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
  2. Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.

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Thanksgiving Desserts to Wow Everyone

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake, and…

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake, and more.

Thanksgiving desserts

Hunting for a stunning Thanksgiving dessert for your celebration? The holiday is the best time for pulling out all the stops with fall flavors to impress your guests. Here we’ve put together our top Thanksgiving desserts that will wow everyone!

Along with a few of our favorite recipes from this website, we’re featuring selections from two top baking experts: Jocelyn Delk Adams of Grandbaby Cakes and Tessa Arias of Handle the Heat. We know you’ll be blown away by the flavors of their no-fail baked recipes.

And now…our top Thanksgiving desserts!

To browse by ingredient instead? Try these top Pumpkin Desserts or Apple Desserts.

More Thanksgiving recipes

There are so many tasty Thanksgiving recipes, it’s hard to know where to start! We’ve got ideas for every type of recipe, from sides to mains. Here are some of our top Thanksgiving ideas:

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Thanksgiving Desserts: Pumpkin Bread Pudding & More!

Pumpkin Bread Pudding
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This pumpkin bread pudding is the ideal Thanksgiving dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12
  • Category: Dessert
  • Method: Baked
  • Cuisine: Thanksgiving
  • Diet: Vegetarian

Ingredients

For the pumpkin bread pudding

  • 1 pound loaf sourdough or artisan bread (12 cups bread chunks)
  • 5 eggs
  • 2 cups whole milk
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ tablespoon vanilla extract
  • 1 ½ tablespoons pumpkin pie spice
  • 1 pinch salt

For the bourbon sauce

  • ½ cup granulated sugar
  • ¼ cup whole milk
  • ¼ cup salted butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
  2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
  3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
  4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
  5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

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50 Easy Mediterranean Diet Recipes

One of the healthiest diets in the world is also the most delicious. Here are all the best Mediterranean diet…

One of the healthiest diets in the world is also the most delicious. Here are all the best Mediterranean diet recipes to get you cooking!

Mediterranean Diet recipes

Want to eat the Mediterranean way? Welcome. Alex and I are two cookbook authors who have been eating Mediterranean diet recipes for over a decade. Lately, it’s gained traction as one of the healthiest diets in the world.

Why we love it? First of all, Mediterranean diet recipes are real, fresh, and seriously delicious! But what we love most is that it’s not just food: it’s a lifestyle approach.

What’s the Mediterranean diet?

The Mediterranean diet has been called one the healthiest diets in the world (by US News and World Report). It’s a way of eating and living modeled after countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains, and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and foods with added sugar.

Mayo Clinic stresses that a Mediterranean diet is plant based, not meat based. It’s essentially a whole food plant based diet with a bit of seafood, poultry, and dairy thrown in. (Here’s some general guidance from the Cleveland Clinic on serving goals and serving sizes.)

It’s all about the lifestyle

One of the best things about the Mediterranean diet is that it’s all about the lifestyle. This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers observed more than just eating habits. Simply eating Mediterranean diet recipes is not all there is to it. Here’s what’s important in addition to food:

  • Stay active and exercise regularly.
  • Avoid smoking.
  • Enjoy wine in moderation if you drink alcohol.
  • Reduce the amount of stress in your lifestyle.
  • Actively participate in community: be invested and engaged in the people around you.

Our top Mediterranean diet recipes

Below are our top Mediterranean diet recipes for eating this diet on an every day basis. These recipes feature:

  • Olive oil as the cooking oil of choice.
  • Beans, lentils, bulgur wheat, quinoa, and rice as major players. While whole grains are downplayed in trends like the keto diet and Whole 30, recipes in the Mediterranean diet rely on legumes and whole grains as nutritious foods.
  • Vegetarian, vegan, and seafood recipes. Mediterranean diet recipes are plant-based in nature. It’s recommended to include seafood about 2 times per week.

Why make these recipes?

One of our readers is a doctor who recently let us know she recommends our recipes to her patients. “I am an Internal Medicine physician and I’ve been recommending your cookbook and website to my patients, as I tell them the way to stay healthy is to follow a Mediterranean diet. Thank you for continuing to provide me and my patients with easy, delicious, and healthy recipes!”

Want to search by type? View the collections below for Mediterranean diet breakfast, lunch, and snack ideas, or browse our vegetarian recipes, vegan recipes, salmon recipes, or shrimp recipes.

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50 Easy Mediterranean Diet Recipes

Mediterranean Bowl
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Looking for Mediterranean diet recipes? This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 15-ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked)
  • 2 medium sweet potatoes (1 ½ pounds), diced into half-inch cubes
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • 1 cup quinoa (or 1 cup couscous)
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 English cucumber, sliced into half moons
  • Mixed salad greens, for serving
  • 1 recipe Lemon Tahini Dressing

Instructions

  1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
  2. In a large bowl, combine the chickpeas, sweet potatoes, red pepper and red onion. Toss with the olive oil and 1 ½ teaspoons of the kosher salt. Then toss with the cumin, paprika, garlic powder, coriander, and cinnamon. 
  3. Divide the vegetables evenly between the two baking sheets and spread in an even layer. Roast for 20 minutes, then remove from the oven and stir. Roast another 5 to 10 minutes until the sweet potatoes are tender.
  4. Meanwhile, cook the quinoa (or make Easy Couscous): Rinse the quinoa in cold water using a fine mesh strainer, then drain it and shake out the remaining water. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low where the water is just bubbling. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
  5. Make the Lemon Tahini Dressing.
  6. To serve, place the roasted vegetables over the couscous and salad greens in shallow bowls. Add piles of fresh cucumbers and tomatoes. Drizzle with the dressing and serve.

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25 Vegan Thanksgiving Recipes

These vegan Thanksgiving recipes are even more delicious than the traditional mains, sides, and desserts, and will please everyone around…

These vegan Thanksgiving recipes are even more delicious than the traditional mains, sides, and desserts, and will please everyone around the table!

Vegan thanksgiving lentil loaf

Who said Thanksgiving needs to be about turkey? Turns out, some of the tastiest holiday recipes can be plant based and vegan. Alex and I have been eating primarily plant based for years, and at first holidays like Thanksgiving were hard to manage. “What do I even make for you?” our family would ask. But they soon learned: vegan recipes can be delicious and celebratory, too!

So here are our very favorite vegan Thanksgiving recipes that celebrate the produce of the season, from butternut squash to pumpkin. We hope you’re love them as much as we do!

Our top vegan Thanksgiving recipes

More Thanksgiving recipes

We hope you enjoy these vegan Thanksgiving recipes! If you’re looking for more ideas, here are some resources for Thanksgiving planning! We’ve also go some additional vegan and plant-based guides for your everyday recipe needs:

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Thanksgiving Lentil Loaf (Vegan)

Vegan thanksgiving lentil loaf
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This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 10
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Thanksgiving
  • Diet: Vegan

Ingredients

  • 1 cup dried green lentils, sorted and rinsed (or 2 ½ cups cooked)
  • 1 teaspoon kosher salt, divided
  • 1 ½ cups whole walnuts
  • ½ cup whole cashews (see Notes)
  • 1 yellow onion, finely chopped
  • 3 large cloves garlic, minced
  • 8 ounces baby bella mushrooms (aka cremini), cleaned and finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon each dried thyme, dried sage, garlic powder, smoked paprika 
  • 2 tablespoons finely chopped parsley
  • ¼ cup mayonnaise or vegan mayo
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons full-sodium soy sauce or tamari
  • 1 cup plain panko (or gluten-free panko)
  • ½ teaspoon freshly ground black pepper

Glaze

  • ¼ cup ketchup
  • 2 tablespoons barbeque sauce

Instructions

  1. Preheat the oven to 375°F. 
  2. In a medium saucepan, add 2 ½ cups water, the lentils, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer until all the liquid is absorbed and the lentils are tender, about 15 minutes.
  3. Place the walnuts and cashews on a baking sheet and toast for 8 to 10 minutes, until lightly browned. Allow to cool.
  4. Meanwhile, prepare the onion, garlic, mushrooms and parsley as noted in the ingredients list. 
  5. In a large skillet, heat the olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, ½ teaspoon kosher salt, and the thyme, sage, garlic powder and smoked paprika. Cook for about 5 minutes, until most of the liquid has evaporated. Stir in the cooked lentils. 
  6. In the large food processor (see Notes), add the nuts and pulse 3 to 4 times until roughly chopped. Add the onion and mushroom mixture, parsley, mayonnaise, Dijon mustard, soy sauce, panko, and several grinds of black pepper to the bowl. Pulse 3 to 4 times until the mixture comes together: it should be mostly finely ground but still have a textured consistency (don’t fully puree it). 
  7. Grease a 9 x 5″ aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the loaf once it’s baked. 
  8. Bake the loaf for 30 minutes. While it’s baking, mix together the ketchup and barbecue sauce for the glaze. Add the glaze (reserving a little for later). Bake 30 minutes more (for a total of 1 hour), then remove from the oven. If desired, you can brush on some of the reserved glaze.
  9. Allow the loaf to cool in the pan for at least 30 minutes, then lift it out of the pan with the parchment paper. Slice into pieces and serve warm. Leftovers can be stored for up to 3 days in the refrigerator. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in a 375°F oven until it is warm but not hot. 

Notes

The cashews can be salted or unsalted, raw or roasted.

Make ahead notes: You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Don’t have a food processor? Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture. 

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10 Tasty Green Tomato Recipes

Here are all our favorite green tomato recipes for how to use this tart and tasty bright green vegetable (er…fruit).…

Here are all our favorite green tomato recipes for how to use this tart and tasty bright green vegetable (er…fruit). Pick from green tomato pickles, salsa, toast, and more!

Green tomatoes

Got green tomatoes? Cooking with unripe red tomatoes is an age-old tradition that extends the life of summer tomatoes once cool weather hits. Fried green tomatoes are the most famous use in Southern cuisine, but guess what? There are many more exciting ways to eat them than just fried.

One of our favorite ideas? Green tomato pickles! They’re the perfect balance of crisp, tangy, and just-spicy-enough, perfect for snacks, a cheese board, relishes, and more. Stop scrolling, grab those tomatoes, and let’s do this! Additional ideas for using those green tomatoes are listed below the recipe.

What are green tomatoes?

Here’s the deal about green tomatoes—we’re not talking about those fancy heirloom varieties that are meant to be green. Green tomatoes are late season red tomatoes that haven’t ripened, leaving them green and hard. They have tart, zingy flavor and a robust texture.

Green tomatoes have been a cooking secret weapon for generations, especially in Southern cuisine where fried green tomatoes steal the spotlight. But guess what? There are so many more exciting ways to use them. These green tomato pickles are one of our favorite uses: they’re perfect in power bowls, on burgers or hot dogs, on sandwiches, or even to garnish chili!

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Green Tomato Pickles

Pickled green tomatoes
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The best way to preserve green tomatoes? As pickles! These pickled green tomatoes are the perfect condiment: tangy, salty, and 100% delicious.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1 quart
  • Category: Essentials
  • Method: Pickling
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 4 cups green tomatoes, cut into wedges
  • 3 garlic cloves
  • 1 cup white vinegar
  • 1 cup water
  • 1 teaspoon dried dill
  • ½ tablespoon black peppercorns
  • ½ teaspoon turmeric
  • 1 tablespoon sugar
  • 2 tablespoons kosher salt

Instructions

  1. Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
  2. Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
  3. Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
  4. Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

More green tomato recipes

Want more ideas? Think tangy green salsa that’s like a cousin to salsa verde, perfect for dipping chips or loading onto tacos. You can even use them in cake: who knew?

30 Delicious Vegetarian Thanksgiving Recipes

Here are all our favorite vegetarian Thanksgiving recipes that will be loved by everyone around the table! Each recipe is…

Here are all our favorite vegetarian Thanksgiving recipes that will be loved by everyone around the table! Each recipe is hearty and delicious, from meatless mains to sides, salads, and desserts.

Vegetarian Thanksgiving recipes

For some people, Thanksgiving will always be about turkey. But for us, as two cookbook authors with a foundation in eating vegetarian recipes, it’s all about thinking beyond the bird.

Guess what? In our decade of eating vegetarian at Thanksgiving, we’ve found that it’s the often vegetarian or vegan dishes that turn out to be the best loved around the table! Here, we’re sharing our top favorite vegetarian Thanksgiving recipes including main dishes, sides, salads, appetizers, and desserts!

Our top vegetarian Thanksgiving recipes to try

More Thanksgiving ideas

Here are a few more vegetarian Thanksgiving side dish recipes to accessorize with these main dishes — and a few desserts, too! And don’t forget to try out our Vegetarian Gravy, Mushroom Gravy or Vegan Gravy on those fluffy mashed potatoes!

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Vegetarian stuffed acorn squash, Instant Pot acorn squash

30 Vegetarian Thanksgiving Recipes: Stuffed Squash & More!


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4
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Description

This delicious vegetarian stuffed acorn squash is roasted and stuffed with a hearty stuffing, featuring whole grain bread, veggies and herbs.


Ingredients

  • 1 cup white basmati rice*
  • ½ teaspoon dried sage
  • ½ teaspoon kosher salt, divided, plus more for sprinkling
  • 2 small acorn squash*
  • 1 small yellow onion
  • 2 cloves garlic
  • 2 stalks celery
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Fresh ground black pepper
  • 3 tablespoons unsalted butter (or substitute olive oil, coconut oil or vegan butter for vegan)
  • ¾ cup raw pecan pieces
  • Feta or goat cheese crumbles, optional

Instructions

  1. Pre-heat oven to 450°F.
  2. Cook the rice: Add rice and 2 cups water to a saucepan and bring to a boil. Once boiling, cover and reduce to a simmer. Simmer until tender and all the liquid is absorbed, about 15 to 20 minutes. Remove the heat and allow to steam with the cover on for 5 minutes. Stir in the dried sage and ¼ teaspoon kosher salt.
  3. Roast the squash: Meanwhile, chop each of the acorn squash in half and then into quarters. (You can also leave it in halves if you prefer that look.) Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
  4. Meanwhile, prep the veggies for the stuffing: Dice the onion and celery. Mince the garlic.
  5. Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.
  6. Make the stuffing: Heat the olive oil in a skillet over medium heat. Saute the onion and celery 5 to 7 minutes until tender and translucent. Add the garlic, thyme, and oregano, and saute for an additional 2 minutes until fragrant. When the rice is cooked, stir it into the skillet. Stir in ¼ teaspoon kosher salt, the fresh ground black pepper, butter, and pecans.
  7. Serve: Spoon the stuffing over the squash quarters and serve immediately.
  • Category: Main Dish
  • Method: Roasted
  • Cuisine: American

30 Halloween Cocktails & Drinks

These Halloween cocktails show any party is better with spooky alcoholic drinks in hand! These are our favorite drink ideas…

These Halloween cocktails show any party is better with spooky alcoholic drinks in hand! These are our favorite drink ideas everyone will love, from creepy-themed concoctions to bubbling, smoking punches.

Halloween Cocktails, Halloween drinks

Themed cocktails make any party more fun, and these Halloween drinks are on brand: spooky, neon-colored—and some even bubble and smoke! Here at A Couple Cooks, Alex and I are cocktail experts and big Halloween fans, so of course we had to have a collection of drinks to fit the holiday.

Here’s a list of our top Halloween cocktails to fit the season, staring with bubbling, smoking dry ice drinks. Because we’re purists, we’ve got some classic cocktails that fit the ghoulish theme, like the Corpse Reviver and the Zombie. To top it off, there are a few fall favorites that are easy to serve a crowd, including recipe sources around the web. Let the haunting begin!

Tip: Planning to use dry ice in your Halloween alcoholic drinks? Read the safety and handling instructions in How to Make Dry Ice Drinks & Cocktails!

30 Halloween drinks and cocktails

Frequently asked questions

What are some fun and spooky garnishes for Halloween cocktails?

Get creative with gummy worms, candy eyeballs, plastic spiders, or even edible glitter. You can also rim glasses with colored sugar or chocolate syrup for a festive touch.

Are there any non-alcoholic Halloween drinks?

Yes! You can easily create spooky mocktails using colorful juices, sodas, and garnishes. Try a Pumpkin Smoothie or a Green Goblin Punch with lime sherbet.

Can I make Halloween cocktails for a large party?

Absolutely! Punches are a great option for serving a crowd, like Halloween Punch or Halloween Sangria.

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Witches brew drink

30 Halloween Cocktails & Drinks: Witches Brew & More!


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
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Description

These Halloween cocktails deliver on flavor…and effects! Any party is better with spooky alcoholic drinks in hand.


Ingredients

  • 1 ½ ounces* Midori
  • 1 ½ ounces Cointreau or Triple Sec
  • 1 ounce fresh lemon juice
  • For the garnish: 1 small dry ice cube**, cocktail cherry

Instructions

  1. Make the drink: Add the Midori, Cointreau and lemon juice to a cocktail mixing glass (or cocktail shaker). Add 2 handfuls regular ice cubes and stir until cold. Strain the drink into a lowball glass. Garnish with a cocktail cherry.
  2. Break the dry ice into 1-inch chunks (if using): Do this as close to the time you’ll be serving the drinks as possible, though you can buy the dry ice a few hours in advance. Start by dropping the plastic bag with the dry ice on the ground several times to allow it break into large chunks. Remember never to touch the dry ice with your bare hands! Put on goggles and gloves. Use a chisel to break the dry ice into smaller pieces using a screwdriver or ice pick. The ideal size is 1/2-inch to 1-inch chunks that are large enough to sink to the bottom of the drink, but small enough to disappear in a few minutes. Wrap the small chunks in a towel in a cooler until you’re ready to serve the drinks. Do not place the dry ice in the freezer.
  3. Add the dry ice: Using tongs (do not touch the dry ice!), add a 1/2-inch to 1-inch chunk of dry ice to the glass, which will sink to the bottom and immediately make a smoking effect. The ice cube will disappear in about 5 minutes. Do not drink the dry ice! Wait until the cube disappears before enjoying your drink (or you can take sips with the dry ice in the bottom). Review the dry ice handling instructions above.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

**Dry ice is available at many grocery stores and comes in a large block. Buy it a few hours before you plan to serve the drinks (it does not store in the freezer). Read more about Dry Ice Safety here.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegetarian

More cocktail recipes

There are so many cocktails to try outside of these Halloween drinks! Here are 300+ cocktail recipes for every occasion:

25 High Protein Vegetarian Meals

These delicious and satisfying high protein vegetarian meals work for meatless Mondays or any day of the week! These recipes…

These delicious and satisfying high protein vegetarian meals work for meatless Mondays or any day of the week! These recipes are packed with vegetarian protein sources to keep you feeling full and energized. Each one has been tested and approved by our family!

High protein vegetarian meals

Looking to pack protein into your meals but don’t eat meat? As two vegetarian cookbook authors, Alex and I have learned that meat isn’t necessary for a filling, protein-packed meal!

Over the decade of writing this food blog specializing in vegetarian and vegan meals, we’ve found so many tricks to making filling high protein vegan and vegetarian recipes. Here’s a list of our top high protein vegetarian meals that our family loves! Each one has been tested by a real family (us!) and they are listed with protein amounts.

What is a high protein vegetarian meal?

Per Mayo Clinic, general recommendations are to consume 15–30 grams of protein at each meal. Each one of the recipes below has at least 15 grams of protein per serving for the main dish. You can add additional protein into the meal by serving with protein-packed side dishes.

Protein packed vegetarian ingredients

Before we get to the recipes, here are some powerhouse protein-packed ingredients you’ll see featured in these high protein vegetarian meals:

  • Cheese, yogurt, and milk: Cottage cheese, ricotta cheese, Greek yogurt, other cheeses, and milk are excellent sources of vegetarian protein. See our top Cottage Cheese Recipes.
  • Legumes: Lentils, chickpeas, black beans, kidney beans, and other legumes are protein superstars. Toss them in salads, soups, stews, or curries for a hearty dose of protein. See our top Lentil Recipes and Black Bean Recipes.
  • Tofu and tempeh: Tofu and tempeh are high protein plant based foods. Scramble tofu for breakfast, grill tempeh for a satisfying sandwich, or add it to stir-fries for a protein boost. See our top Tofu Recipes.
  • Nuts and seeds: Almonds, cashews, walnuts, pumpkin seeds, chia seeds, and hemp seeds are packed with protein and healthy fats. Sprinkle them on salads, yogurt, or oatmeal, or blend them into smoothies to amp the protein.
  • Quinoa: This ancient grain is a complete protein, meaning it contains all nine essential amino acids. Use it as a base for grain bowls, stuff it in vegetables, or toss it in salads.

And now, our top 25 high protein vegetarian meals!

Frequently asked questions

Is it difficult to get enough protein on a vegetarian diet?

Not at all! Plenty of plant-based foods are packed with protein. By incorporating a variety of protein-rich ingredients like cheese, milk, legumes, tofu, tempeh, nuts, seeds, and quinoa into your meals, you can easily meet your daily protein needs.

Do I need to combine certain plant-based proteins to get all the essential amino acids?

While it’s true that some plant-based proteins are not complete proteins (meaning they lack one or more essential amino acids), you don’t need to worry about combining specific foods at each meal. As long as you eat a varied diet throughout the day, you’ll get all the amino acids your body needs.

Are high-protein vegetarian meals expensive?

Many protein-rich vegetarian ingredients like lentils, beans, and tofu are quite affordable. Plus, by cooking at home and focusing on whole foods, you can save money compared to eating out or relying on processed vegetarian products.

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High protein vegetarian meals

25 High Protein Vegetarian Meals


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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6
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Description

These delicious and satisfying high protein vegetarian meals work for meatless Mondays or any day of the week! These recipes are packed with vegetarian protein sources to keep you feeling full and energized. These lasagna roll ups are a fun way to serve this iconic dish: roll the noodles around the filling for tasty and fun dinner recipe!


Ingredients

  • 12 lasagna noodles (10 ounces)
  • 28-ounce can fire roasted crushed tomatoes*
  • 1 garlic clove, grated
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano, divided
  • 1 ½ teaspoons kosher salt, divided
  • 10 ounces frozen spinach
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 15 ounces ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cups whole milk mozzarella cheese, divided
  • ½ teaspoon lemon zest
  • 1 egg
  • Chopped parsley, for garnish (optional)
  •  

Instructions

  1. Preheat the oven to 400°F.
  2. Boil the noodles: Bring a large pot of well-salted water to a boil. Boil the noodles until just al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  3. Meanwhile, make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, olive oil, 1 teaspoon dried oregano, and ¾ teaspoon kosher salt. Mix well until all the olive oil is incorporated.
  4. Make the filling: Thaw the spinach following the package instructions, then squeeze out as much water as possible with your fingers (the spinach should feel dry and crumbly before using it). In a medium bowl, mix it with the basil, ricotta cheese, Parmesan cheese, ½ cup mozzarella cheese, lemon zest, egg, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and fresh ground pepper.
  5. Roll the noodles: Spread half the tomato sauce in the bottom of a 9 x 13-inch baking dish. On a baking sheet, place 4 noodles. Spread ¼ cup cheese mixture down each noodle, then top with a bit of tomato sauce (see the photos). Gently roll up each noodle, then place the noodle roll into the baking dish. Repeat for each of the noodles. 
  6. Finish: Once all noodles are rolled and in the baking dish, pour the remaining tomato sauce on top, and sprinkle the remaining 1 ½ cups mozzarella on top. 
  7. Bake: Cover the pan with foil (so it’s not touching the cheese) and bake for 20 minutes. Uncover the foil and bake for 10 minutes. If desired, broil 2 minutes until the cheese is browned. Garnish with chopped parsley or basil and serve. Leftovers last refrigerated for 4 days; reheat in a 375°F oven until warmed through. You can also freeze leftovers for up to 3 months.

Notes

*If desired, you can use purchased marinara sauce instead of making your own. If using purchased marinara, still add the 1 clove grated garlic and 1 teaspoon dried oregano to enhance the flavor.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian inspired
  • Diet: Vegetarian

25 Favorite Zucchini Recipes

Here are all our favorite zucchini recipes for the season! These are all the best ways to use this seasonal…

Here are all our favorite zucchini recipes for the season! These are all the best ways to use this seasonal ingredient: make it into dinner, sauté it as a side dish, or mix up delicious baked goods like breads, muffins and cakes.

Easy sauteed zucchini

Got zucchini? As two cookbook authors and recipe experts, we absolutely love it when zucchini season rolls around! There are so many tasty ways to enjoy this mighty green veggie. Here we’ve put together a list of all our favorite zucchini recipes, both sweet and savory! Of course, these work in any season, whether you’ve got a boatload of this summer veggie or found some at the store.

There’s a little something for everyone here: start with hearty stuffed zucchini for dinner, try a batch of lemon zucchini bread or muffins, and don’t forget zucchini brownies! This veggie makes an unforgettably moist baked goods everyone will rave over.

And now…the best zucchini recipes to try!

More summer vegetables

Zucchini is a quintessential summer vegetable that’s everything summer! Here are a few more tasty recipes that are perfect for highlighting summer veggies:

Frequently asked questions

What’s the best way to store zucchini?

Store zucchini in the refrigerator crisper drawer, unwashed, in a plastic bag with a few holes for air circulation. They should stay fresh for about a week.

How do I know when zucchini is ripe?

Look for zucchini that are firm, have shiny skin, and are about 6-8 inches long. Avoid zucchini that are overly large or have soft spots.

Can I freeze zucchini?

Yes! Go to How to Freeze Zucchini.

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Zucchini Boats

25 Favorite Zucchini Recipes


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  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4
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Description

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It’s a tasty dinner idea that pleases everyone!


Ingredients

  • 4 medium zucchini
  • Olive oil, for rubbing
  • ¾ teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 teaspoon dried oregano, divided
  • 14 to 16 ounces plant based sausage, crumbles, or standard Italian sausage (or substitute 2 cups Vegan Taco Meat)
  • 2 garlic cloves
  • 15-ounces fire roasted crushed tomatoes**
  • ¼ teaspoon fennel seeds
  • 6 tablespoons grated or shredded Parmesan cheese, divided
  • ½ cup whole milk mozzarella cheese
  • 2 tablespoons Italian seasoned panko (or plain panko; omit or use gluten-free breadcrumbs for gluten-free)
  • 1 tablespoon fresh basil or parsley, chopped

Instructions

  1. Preheat the oven to 425°F.
  2. Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you’ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping ¼ teaspoon salt, ½ teaspoon oregano and fresh ground black pepper, divided between the boats. 
  3. Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ cup Parmesan cheese. Heat for 1 minute until warmed through. 
  4. Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 
  5. Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

Notes

*For plant-based crumbles or sausage, we like Impossible or Beyond (we used Impossible sausage here). For a homemade version, try Vegan Taco Meat: omit the cumin and use ½ tablespoon dried oregano.

**Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

25 Fresh Tomato Recipes

Got fresh tomatoes? We’ve got recipes. As cookbook authors who love to cook with seasonal ingredients, here are our top…

Got fresh tomatoes? We’ve got recipes. As cookbook authors who love to cook with seasonal ingredients, here are our top fresh tomato recipes to take advantage of those juicy, ripe beauties.

Tomato recipes

Tomato season is one of our favorite times of year. With their sweet savory nuanced flavor, all you need is a few simple ingredients to make them taste extraordinary. When it’s tomato season, we make all the fresh tomato recipes!

Because it’s only a period of months, Alex and I take every opportunity we get, making tomato salads, caprese salad, BLTs, pasta, pico de gallo, salsa: everything we can think to enjoy all that summer has to offer. Here we’ve collected our best fresh tomato recipes for the season: and we know you’re going to love them!

Looking for cherry tomatoes? Go to Cherry Tomato Recipes instead.

And now, our top tomato recipes for the season!

How to find the best tomatoes

For all of these recipes, you’ll need the following: ripe, in season tomatoes! Do not even think about using off-season, mealy pink tomatoes. The flavor here is 100% dependent on the quality of your tomato! Here are a few pointers on finding the best tomatoes.

  • Buy local tomatoes if possible. Bonus points if if you grew them yourself! Buying local tomatoes helps support your local farmers.
  • Look for heirloom tomatoes. Try using heirloom tomatoes if you can find them. Heirloom tomatoes are a variety that has been passed down, through several generations of a family by saving the seeds. You’ll notice that their color and shape are much more varied than the typical round red tomato. They can vary from chartreuse to gold to purple to orange, from small and round to large and squat.
  • Hydroponic greenhouse tomatoes have good flavor. If you can’t find local tomatoes, look at your grocery for hydroponic tomatoes grown in a greenhouse. They usually have good flavor.

How to tell if a tomato is ripe

How can you tell if a tomato is ripe? There is actually some contention around the right way of how to tell if a tomato is ripe. According to The Washington Post, squeezing tomatoes can actually damage them! To avoid damaging the tomato, especially ones from your local small farmers at the farmers market, do the following:

  • Smell it. The tomato should give off a sweet, earthy smell.
  • Hold it. Hold it in your hand: a ripe tomato should feel heavy for its size.

Frequently asked questions

How do I store fresh tomatoes?

Store ripe tomatoes at room temperature, stem-side down, away from direct sunlight. Avoid refrigerating them, as it can affect their flavor and texture.

How can I use up leftover tomatoes?

Leftover tomatoes can be used in various ways. You can make a quick tomato salad, add them to scrambled eggs or omelets, or blend them into a refreshing gazpacho.

How do I choose ripe tomatoes?

Look for tomatoes that are vibrant in color, slightly soft to the touch, and have a fragrant aroma. Avoid tomatoes with blemishes or bruises.

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Tomato basil pasta

25 Fresh Tomato Recipes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings
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Description

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!


Ingredients

  • 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
  • 3 tablespoons olive oil, divided
  • 2 pints whole cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • Fresh ground black pepper
  • 2 garlic cloves
  • ½ cup grated Parmesan cheese, divided
  • ¼ cup pasta water
  • 1 handful fresh small basil leaves, chopped if large

Instructions

  1. Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least ¼ cup). Drain the pasta.
  2. Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
  3. Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
  4. Add the pasta to the pan and toss to coat. Add the blistered tomatoes, ¼ cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining ¼ cup grated Parmesan cheese sprinkled on top.

Notes

*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Need more fresh tomato recipes?

That wasn’t enough? Here are a few more where that came from: