Side

I particularly like this sweet potato casserole because it isn't candy-sweet—no marshmallows, no canned crushed pineapple, no honey, and not very much sugar. I don't boil the sweet potatoes before I mash them; I bake them so they're less watery and have better flavor. Here's how: Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy.

I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through country home demonstration agents, I obtained the names of local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about "this fantastic new biscuit recipe" that was all the rage—something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Women's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. "I remember her saying, 'I've got a wonderful new biscuit recipe. It's got yeast in it.'" Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.

For this gratin recipe, food editor Paul Grimes drew inspiration from the Alsace region of France, where it is common to pair preserved meats with sauerkraut.

You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.

After a rich main course, you'll love the clean flavors of this minimally dressed salad. Watercress and fris´e are tamed by slivers of celery root and green apple, which also makes for a seamless segue into the next course—Camembert with apple butter from a local market.

In this unusual side dish from Spring restaurant, often under appreciated parsley gets the creamed-spinach treatment—and a little help from aromatic orange zest, mint, and fresh ginger.

Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.

Lime juice gives these simply lovely carrots bright flavor.

Fresh fennel, rosemary, and crème fraîche give mashed potatoes added appeal.

A light variation that’s a nice counterpoint to the many rich dishes on the Thanksgiving table.

Serve any leftovers for breakfast, or as a light supper with salad.

The richness of the sausage is a great match for bright, fresh fennel and sweet squash.

Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.

Crisp beans are paired with sour onions and a sweet maple dressing.

Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational.

Thanksgiving goes Provençal with this elegant dish.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

Carena brings an almost Moroccan sensibility to this delicious play of sweet and savory, from the crisp-tender fennel to the orange essences and underlying traces of saffron and raisins.