Thanksgiving Appetizer Recipes

While you wait for that turkey to cook, whip up one of these Thanksgiving appetizer recipes—baked Brie, anyone?—and let the day of eating commence.
Close up view of a sausage and kale soup with peas.
Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary
Overhead shot of a pot of vegan curry butternut squash soup with kale
Vegan Curry Butternut Squash Soup With Kale Recipe
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Warm Butternut Squash and Cheddar Dip Recipe
A bowl of chickpea and carrot salad
Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds
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Broccoli Salad With Radicchio, Basil, and Pistachios Recipe
Roasted beet and citrus salad with arugula and pine nuts plated
Beet and Citrus Salad With Pine Nut Vinaigrette Recipe
A wood bowl of roasted beet, horseradish crème fraîche and pistachios
Roasted-Beet Salad With Horseradish Crème Fraîche and Pistachios Recipe
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Roasted Pumpkin Soup With Brown Butter and Thyme
Overhead closeup of creamy roasted-broccoli soup with buttermilk, served in a bowl and topped with spiced pepitas
Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe
Closeup of Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette.
Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette Recipe
Overhead view of leftover turkey soup
Leftover Roast Turkey Soup
Overhead view of Quick-Marinated White Bean Salad and Feta Lettuce Cups, served on black plates next to a black bowl full of extra bean salad.
Quick-Marinated White Bean Salad and Feta Lettuce Cups
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Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Schmaltz Gravy Recipe
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Chicken Liver Pâté With Bourbon and Cranberry Gelée Recipe
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Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce Recipe
Closeup of spinach salad with beets and walnuts, served in a bumpy-rimmed bowl.
Spinach Salad with Beets and Walnuts
Korean jeon pancakes made with sweet potato and sausage.
Sweet Potato and Sausage Jeon With Yangnyeom Dipping Sauce Recipe
Roasted Squash and Raw Carrot Soup
Vegan: Roasted Squash and Raw Carrot Soup
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Harbinger of Spring: Roasted Potato and Kale Salad With Marinated Mushrooms
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Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette