Although the turkey is a huge part of the holiday, this Thanksgiving, why not honor the vegetables (and the vegetarians), too? You could plan an entirely meat-free meal or simply make your Thanksgiving more vegetarian-friendly. With a few small steps, you can easily alter your menu to suit both carnivores and vegetarians. Here's how:

• Start by making all of the appetizers vegetarian. Serve things like baked goat cheese and crackers, olives, and nuts. Your meat-eating family and friends won't turn these down.
• When it comes to the sides, offer a variety of meat-less dishes. If you're cooking the stuffing inside the bird, set aside some for the vegetarians and bake in a gratin dish.
• Use vegetarian stock. One of the biggest mistakes people make when cooking for vegetarians is forgetting about the stock.

Get the rest of my suggestions — and share yours! — after the break.

Veggie burgers don't have to be boring or bland, and this awesome recipe proves it. The patties are made from garbanzo beans, so if you're a fan of falafel then you'll enjoy this burger. The spicy lemon mayonnaise and crunchy carrot slaw are essential to the dish. Don't leave them out; each component comes together to make a wonderfully flavorful and filling burger. When I made the patties the first time, I didn't use an egg; however, they started to fall apart, so I recommend using the egg as a binder. I warmed the patties in a skillet, but they would be great grilled. Ready to get cooking? Here's the recipe.

When it comes to candy making, a great place to start is with bark. The technique for making bark is simple: you melt chocolate, spread on a baking sheet, throw on the toppings, refrigerate until cold, then break into pieces.

Use whatever kind of chocolate (milk, white, dark) and toppings (nuts, dried fruit, candy) you feel like. When selecting toppings, choose an assortment of flavors and textures: chewy, crunchy, sweet, salty — this will result in a delicious bark where each bite is filled with layers of goodies.

To celebrate Halloween, I made black and orange bark with a mixture of dark and milk chocolate, dried apricots, pretzels, and candy corn. It's a great after-dinner treat, or packaged in a pretty cellophane bag makes a fun edible gift. To learn the easy and adaptable method to making bark, keep reading.

After learning everything there is to know about anchovies, I was still left wondering one thing: why don't more people like them? Sure, they have a strong scent and distinctive flavor, but anchovies are no different from any other fish and you shouldn't be afraid of eating or cooking with them! If you dislike anchovies, I'm recommending that you give them a second chance. Here are four reasons why you should start to eat anchovies:

1. They're healthy. Anchovies are full of fatty acids that can help lower cholesterol and reduce heart disease. They're also a good source of protein, calcium, and vitamins E and D.
2. They're sustainable. Although anchovies have been overfished in the past, they are currently a better choice when it comes to seafood that is sustainable.
3. They add lots of flavor. Anchovies add a salty, nutty, umami-like quality to everything from pasta to pizza. When cooked down into a sauce or other dish, anchovies have an incredibly mild but rich flavor.
4. You've had them before, you just didn't know it! Chances are, you've eaten anchovies on more than one occasion and you didn't realize you were eating them. Anchovies are a comment ingredient in Worcestershire sauce and other prepared fish sauces. They are also found in many Caesar salad dressings as well as tapenade and green goddess dressing.

Ready to experiment with anchovies? Use them in this fast and easy pasta dish!

Source: Flickr User stu_spivack

The pumpkin frozen yogurt trend is still on its sweet streak, while pumpkin smoothies have popped up at Jamba Juice. But how does the flavor translate at home? Only one way to find out: make pumpkin ice cream! That's what I did and the resulting cold treat is insanely delicious and absolutely satisfying. It has a gorgeous Fall hue, rich pumpkin flavor, and creamy thick texture. Classic pumpkin pie spices and a splash of bourbon give the ice cream a nice, homemade depth. I served it with buttermilk spice cake, but it would be scrumptious sandwiched between two cookies or slathered with hot fudge sauce on a brownie sundae. Interested in the recipe? Look at it after the jump.

Both bruschetta and crostini are Italian terms that relate to crispy bread. But what's the difference between the two of them?

Crostini translates to "little toasts" and generally refers to small pieces of bread that are baked. These toasts are then topped with a variety of ingredients like cheese, vegetables, meat, or seafood.

Bruschetta, on the other hand, is a larger piece of bread that is cooked over coals or a grill. Bruschetta can be rubbed with garlic and is traditionally served freshly charred. Like crostini, bruschetta can be topped with a wide range of items. What do you like to top yours with?

Photo by flickr user Jeffrey Beall

Although it can be enjoyed all year long, I crave pound cake during the warmer months. Thick slices are transformed into a spectacular dessert when caramelized on the grill. Thin pieces become moist when smothered with fresh berries and fluffy whipped cream. Chunks can be layered with custard and stone fruit in a trifle or simply topped with ice cream and sauce in a sundae. With classic pound cake, the dessert possibilities are endless! Traditionally a pound cake was made with a pound each of flour, sugar, and butter, but nowadays, the recipe is a little different. Once you've mastered the technique you can experiment not only with the final preparations, but with mix-ins as well. Stir in fresh citrus zest, different flavored extracts or liqueurs, chocolate chips, etc. But first: here's the basic recipe.

Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, garlicky clams. If you want to serve them to a crowd, I recommend combining the breadcrumb stuffing ingredients ahead of time, then after you've put the clams on the grill, toss the opened ones with the mixture and serve piping hot. What are you waiting for?! Get the recipe now.

What is it about chocolate chip cookies that makes them so special? Could it be that they're an all-American treat found in every grocery store, deli, and gas station? Or perhaps it's their humble simplicity? The method is a basic drop cookie recipe made glamorous by the addition of chocolate. Or maybe it's that the uncooked dough is one of life's guilty pleasures? Whatever it is, there's nothing like a plate of chocolate chip cookies. Why not make some today? Here's an easy and delicious recipe.

A long holiday weekend that also happens to be the last weekend of Summer calls for desperate measures! I'm talking about a potent cocktail that's both refreshing and delicious — these Sonoma Coolers will do the job perfectly. This pitcher drink is an interesting mixture of muddled basil and grapes, fresh lemon, grapefruit juice, and vodka. When serving, the whole thing is topped off with a little sparkling wine. The fizz is a really nice touch, as it balances out the tartness of the citrus juice. This concoction packs a boozy punch, so make sure to enjoy it with some snacks. The recipe is easy to batch: when I made it, I increased each of the ingredients to serve 10 people. Here's the recipe.

Adventurous eaters, if you're looking for something to grill this weekend, you've got to make these succulent lamb chops. They are absolutely amazing! With tons of garlic, mint, chiles, and anchovies, the marinade is slightly spicy and super flavorful. Don't leave out the anchovies; their briny saltiness enhances the lamb.

Although the recipe calls for overnight marinating, it's really quick and easy to make. You simply toss the ingredients into a food processor and blend. The chops cook on the grill in under 10 minutes. Serve as an appetizer or an entree alongside a salad and corn on the cob. Fans of lamb, get the wonderful recipe now.

The other day I was making ice cream and I filled the frozen container to the very top. About 20 minutes later when I went to check on the consistency, I was shocked to find the machine overflowing with soupy ice cream! I totally forgot that as the mixture thickens, it increases in volume. This is especially important to remember if you plan on adding in something (chopped candy, fresh fruit) at the last minute.

Have you ever had a messy accident with your ice cream maker?

Kitchen gadget-lovers: fuzzles needs our help. She recently asked the community for panini press advice:

I have so far remained steadfast in my resolve to not purchase a panini press, but I am faltering quite quickly. A pending move has spurred most of this. I am thinking that this would be a great counter-top piece for super-quick sandwiches while settling in. Well, that and the fact that I will be living about 3 miles away from one of the best, if not THE best, Mom and Pop Italian delis in the metro. In short, we're talking preventative wallet-pummeling, folks. Sound good so far? The problem is, I want to find a quality press for around 50 clams. Is this even possible? Any input about your individual panini experiences, past and present, would be greatly appreciated. The good, the bad, the ugly, and everything in between! Thankful and passionate culinary fondles in advance!

At $80, the panini press that I have is out of her budget. However, if you're a sandwich lover, fuzzles, I recommend you definitely invest in a press. I've used mine countless times; it's so fun having a panini party! Do you have a panini maker? Share your tips with us below.

Many new and popular restaurants do not accept reservations. While I understand an establishment's motivations for not taking reservations (it's more convenient, cost efficient, and eliminates the issue of no-shows), it can be incredibly frustrating as a diner to want to eat at a trendy establishment that is known for its long wait. As an avid girl-about-town, I've devised the perfect plan for minimizing the wait. Here's what you do:

• Research the eatery before you arrive. Some places don't take reservations, but they will let you call in advance and add your name to the list. If that's the case, call up to two hours before you want to eat and politely give the hostess your name.
• Go earlier or later. Show up at the restaurant about 15 minutes after it's opened; chances are they won't be full yet, and you'll be able to enjoy a meal without having to wait. The opposite option is to get there on the later side: after 9 p.m. You'll miss the dinner rush and hopefully be greeted with a shorter line.
• Be prepared to wait. Don't eat at a hot spot when you have a limited amount of time to dine. Got to be someplace after the meal (the theater, a party, a sporting event, etc.)? Then, select an eatery that can get you in and out quickly, not one that has a long wait.

To see the rest of my tips, keep reading.

OK, listen up readers: this recipe is for everyone who hates to bake. It's the world's easiest cake recipe and it requires no oven time and only five ingredients. What kind of cake could that be? It's a classic icebox cake! If you're not familiar with icebox cakes, they are made by layering chocolate wafer cookies with whipped cream. As the mixture sits overnight in the refrigerator, the wafers absorb some of the whipped cream, and the next day the whole thing can be sliced and served like a normal cake. I love icebox cakes because they taste like a giant Oreo cookie! This dish would be an excellent finish to a Labor Day barbecue, so read more to get the uncomplicated recipe.