Thanksgiving Day is almost upon us again. First set aside in North America to celebrate the harvest bounty of the New World, Thanksgiving is a useful reminder for those of us modern-day urban-dwellers accustomed to enormous supermarkets that shelves and shelves of inexpensive food couldn't always be so easily taken for granted … it may be especially appropriate for us to remember this year. It seems appropriate that as we give thanks for being able to spend a day with family and friends, we celebrate with food … and usually plenty of it!

These are some of my favorite fall entertaining ideas from the hundreds of recipes I've published over the years. From breakfast or brunch through to snacks and appetizers, dinner ideas, soups, salads and side dishes, and — of course — treats and desserts, there's something for every vegetarian or any family with vegetarians to feed at Thanksgiving. There are even some ideas in there for vegans or those who want to try an Indian-themed Thanksgiving dinner for a different experience. Your family and friends just might be giving thanks for your cooking at the end of the day!

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Thai green curry paste is one of those vivid and memorable flavors that has earned an international reputation for enlivening food. From soups to curries and stir-fries, green curry paste can add zest and aroma to vegetables, eggs, or meat or fish if you're so inclined. As with spice blends, you can quite easily find storebought green curry pastes but—just as with spice blends—I like to take just the little extra trouble and time to make my own to add that extra vibrancy and authenticity to my dishes.

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Eggplant is, I think, often an undervalued vegetable, even though there are many ways to cook and many cuisines that feature this humble nightshade. It can be baked, fried, broiled, roasted, or grilled, and is a fine addition to soups and stews, stir-fries, casseroles, curries, salads, pasta, or it can feature in sandwiches or be stuffed for a especially satisfying main feature.

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I adore what I call "little bites" or what others might call tapas or appetizers that might make up the better part of a small meal, especially an occasional deep-fried creation for those times when I want to indulge. One of my favorite little bites on the occasion that I find myself at an Italian restaurant is arancini, little balls of rice that are stuffed commonly with mozzarella cheese, coated with breadcrumbs, deep-fried, and often served with a tomato sauce. On the other hand, I'm likely to frequent Indian food where little bites might consist of samosas or pakoras.

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