Citrus

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.

While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.

If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote .

Meyer lemons, a cross between lemons and oranges, start to ripen in November. They add a deliciously fragrant sweet-and-sour note to this cocktail.

Serve this sweet and tangy condiment with the Cranberry Spice Cake , or spoon it over vanilla ice cream.

This easy-to-cook bird shows off the traditional flavors of the holiday; it's one of our favorites.

Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.

Thailand has been heavily influenced by Indian culture. India's religion, music, and especially their food have all become part of Thailand's heritage. Curries are often thought of as an Indian thing, but Thai versions of curry are just divine. Serve this dish with Tom Yum , if desired.

These falafels can be prepared as crusts for use in the Middle Eastern Plate, or they can be made into more traditional falafel balls. To make these balls, just follow the instructions below but roll the mixture into 1-inch balls, then dehydrate them for only 8 to 10 hours.

Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.

To encourage the soufflé to climb up the sides of the dish, grease the dish with butter and sprinkle it with sugar. The sugar prevents the soufflé from sticking to the sides.

We love the way the gin in this old-school sparkling cocktail pairs with the juniper berry-laced arctic char in our new-school citrus gravlax.

"The mark of a great pancake is that it can be eaten without syrup," says chef Travis Lett, who serves this dish at Gjelina, his Venice, CA, eatery. His version delivers: It's nutty, lemony, and ever so moist. Be sure to fold the ricotta into the batter very gently: "That way, when you bite into the pancake, you get these pockets of pillowy ricotta."

The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.

Lemon and oil is a magical marriage that stumps our companions whenever we serve it. "Sumac?" they guess. "Pickled plum? Verjus?" Beautiful in its simplicity, this vinaigrette is our most-oft served, as it is the one most likely to improve any salad it meets.

The wilderness is filled with greens, from grassy glade and mossy rock to the leaves upon the trees. But how to celebrate this verdant splendor, when one eats neither grass nor moss, neither leaf-lined branch nor bud? The salad bowl is just the place for a pageant of greenery, as one can fill it with a tender mix of lush edibles scooped from the field. We prefer a wild salad to be austerely dressed; too much accessorizing can distract from its simple beauty. A drizzle of lemon and oil and perhaps a scattering of edible blooms are all that are needed here.

Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.

This grown-up take on a ballpark staple can also be made without an ice cream maker. To do so, put 1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender.