Side

This uses store-bought gravy and can be done a day ahead.

Fresh cardamom and vanilla seeds make for a version that's both sweet and sultry.

The warm spices in this version are the very essence of the holiday.

IMPROV: For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.)

This original take on cauliflower (the florets are thinly sliced) is equally good at room temperature.

Fresh kumquats and golden raisins make the familiar cranberry sauce new.

Mint brings a hit of freshness to this classic side.

The bread is terrific on its own, too.

The cornbread needs to dry overnight, so start this at least one day ahead.

If crawfish are hard to find, shrimp make a good stand-in.

Here's a classic stuffing to suit all tastes. For a vegetarian version, substitute vegetable or mushroom broth.

This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table; it would be nice with a salad for brunch or lunch, too.

Perfect for the morning after Thanksgiving.