I’ve published something like 15,000 recipes over the years, and I remember most of them by heart. (Actually…maybe not.) But when we go through autumn vegetable recipes—which is what you want most of on your Thanksgiving table—a few really stand out. The ones included here are among those winners, and I’m happy to say most of them are current—they wouldn’t be classified as classics, but they don’t veer so far off course that your guests will find anything weird about them. The Brussels sprouts are probably the closest thing to revolutionary, unless everyone has spent time in Southeast Asia. But they’re different and good. And the same is true of the rest of these: different and good. So, let’s get to it.