Side

The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor. The gravy pairs well with the Grits Dressing , biscuits, and turkey.

Make or buy a savory cornbread to use in this luxurious stuffing; the kind you use will determine how much broth you'll need to moisten it.

This slightly sweet side pairs well with pork or chicken, and a serving offers about 3/4 of your daily need for vitamin C.

Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).

Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead.

Make this crumbly cake a day ahead; the early risers will thank you.

The inspiration for this salad came to chef Hugh Acheson as he spoke to a friend who'd eaten at the Spotted Pig in New York City. "He'd had a salad and was telling me all the components," says Acheson. "It sounded wonderful, so I came up with my own version of it, using local ingredients from Georgia."

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

A great all-purpose biscuit recipe.

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.

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

Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully!) with a paring knife.

The Reid family crumbles blue cheese on top to add a salty bite.

Look for kohlrabi, a mildly sweet purple or green vegetable in the cabbage family, at better supermarkets. For a creamier, smoother purée, pass the boiled ingredients twice through a potato ricer or food mill.

The addition of airy brioche gives this aromatic spiced stuffing a less dense texture than most holiday casseroles.

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

The trick to making great challah is to add just enough eggs and oil to the dough so that it tastes rich and moist without becoming heavy and sticky. My friend Kathy Cohen gets it exactly right—her bread, stuffed with apples, raisins, and cinnamon, is the highlight of her annual Jewish New Year feast. For years, I'd count the days between slices, until I finally decided to ask for the recipe. Apple Notes: There aren't a lot of apples in this bread, so you want a variety that really stands out. Therefore, green firm-tart apples, such as Granny Smith and Rhode Island Greening, are the perfect choice here. Equipment: 2 large baking sheets, rimmed or unrimmed