Make Ahead

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

This dish has an ideal combination of flavors and textures: soft and crunchy; sweet and nutty.

Purchased vanilla ice cream, pumpkin, and four different spices make up the delicious pie filling.

Forget marshmallows with the yams this year. Instead, use them to make the topping for this cheesecake. Because the cheesecake needs to chill overnight, be sure to begin one day ahead.

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.

Quickly candied grapefruit peel adds a fresh zing.

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.

These cookies should set for a while before serving. The fillings help soften the meringue—and your patience will be rewarded with a wonderfully chewy texture.

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.

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.

Along with the pan juices, this stock flavors the gravy. Make and freeze it up to two weeks ahead.

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

All-butter puff pastry is available at some specialty foods stores.