Side

Thinly sliced garlic is simmered in olive oil until it is so tender that it nearly melts.

Boston brown bread is in the canned-vegetable aisle of most supermarkets.

Created during the '20s at the Palace Hotel in San Francisco, Green Goddess dressing goes modern here with the addition of goat cheese.

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

Though you need only 10 cloaks to top the pears, these melt-in-your-mouth wafers are so delicious, your guests will clamor for seconds. If you don't have time to turn the wafers into cloaks, simply make flat tuiles and serve them on the side.

This delicious bread, which has been part of Egyptian cuisine since the time of the Pharaohs, gets beautiful color and vibrant flavor from dukka, a blend of spices and nuts widely used in the Middle East.

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.

Chunks of tender cauliflower and potato tossed with Indian spices give this stuffing a lovely, distinctive texture and flavor.

This risotto is a delicious way to add vibrant color — and a bit of Italy — to the normally muted Thanksgiving table.

This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.