Our guide to the best grilled vegetables will keep you fired up all summer long. Just pick your veggie -- or make mix-and-match kebabs -- and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire (wooden ones should be soaked in water for 30 minutes beforehand so they don't burn). Finally, if you'd like to add restaurant-worthy crosshatch marks, wait until the grate leaves a set of lines, then rotate the vegetables 90 degrees. It's surefire advice for mouthwatering success.
Embracing the idea of household favorites, we asked our food editors which dishes they cherish most, and let their answers inspire the quintessential Thanksgiving meal. Our menu is meant to be adaptable: Prepare it entirely or choose individual recipes, weaving them into your customary spread.