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Pasta at Thanksgiving? Even the most epic of meals in Italy will never skip the crucial primo course, and Italians in America make no exception. Though a bit of prosciutto underlines the savoriness of the tomato sauce, the dish is still light enough to take the edge off that holiday hunger without filling everyone up.

Only a culture that loves food could have come up with multiple techniques for cooking the cardoon—this thistle (a cousin of the artichoke that also tastes like one) with the texture of overgrown celery requires meticulous preparation. But the fact that Italians and Italian-Americans alike scour the markets for it come fall is evidence enough that it's worth it. A light coating and deep-frying really enhance the vegetable's subtle flavor.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program. There are two types of persimmons widely available during the Thanksgiving holiday—fuyu and hachiya. Chef Des Jardins prefers the fuyu in savory preparations because its texture is much firmer and the flavor less sweet. When picking fuyu persimmons, look for firm, brightly colored fruit. Start making relish at least 24 hours and up to 3 days in advance to allow the flavors to fully develop.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as a side dish.

Even if you're a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans, which can provide balance to all the rich items on the menu. Plus, this streamlined dish, which needs just a brief rewarming on top of the stove before serving, won't contribute to a last-minute traffic jam in the oven.

The secret to this recipe's rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn't burn. If you can't find slim, delicate haricots verts, substitute green beans and cook them for an extra minute or two. You can also substitute fresh mint for the oregano for a different flavor.

A touch of fragrant honey in this dish complements the potatoes' inherent sweetness. Don't be afraid to roast them to a dark golden brown—the chewy caramelized edges will add flavor.

Slow-cooked, jammy shallots are an elegant and unexpected addition to these buttery mashed potatoes. Making the shallots several days ahead will allow the flavors to deepen and save you time on Thanksgiving Day.

This sweet and spicy salsa takes the place of the more traditional cranberry sauce. To retain the peppers' subtle smokiness, avoid rinsing them after they've been peeled. Instead, dip your fingers in a small bowl of water to help remove any clingy seeds or skin.

For a pretty garnish, sprinkle this light and refreshing salad with hulled, toasted pumpkin seeds.

This vibrant condiment takes its inspiration from the popular Cosmopolitan drink. The alcohol heightens the sauce's flavor, but for kids and nondrinkers, the recipe can easily be made nonalcoholic by substituting orange juice for the water and deleting the vodka and liqueur.

Here's a sweet potato casserole that will please everyone in the family, but isn't sticky or cloying. If your guests insist on a traditional marshmallow topping (let's admit that kids love it, and for some adults, it just isn't Thanksgiving without it), see the variation below.

Although this soup is full of earthy flavor, it's also relatively light, which makes it a perfect first course for the big holiday meal. As a bonus, it can be prepared several days ahead and quickly reheated at the last minute.