Make Ahead

A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.

Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.

We come back to this basic stock recipe year after year because we love the depth and dark hue that come from roasting the meat and vegetables beforehand—they translate to a terrific gravy.

These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

Cranberries are a rarity, even to this day, in Italy, so this crostata represents an achievement that's uniquely Italian-American. Though many crostatas employ jam, this one gets its zest from fresh cranberries cooked down and paired with an almond-scented crust—and the proportion of filling to crust is our idea of perfection.

This gently sweet ricotta tart provides a creamy base to a rich compote of dried fruit, which includes figs, sour cherries, and apricots (we much prefer the tangy California kind over Turkish). It's much lighter than a cheesecake, but it hits all the right spots. The Miraglia family likes the tart chilled, but we also loved it at room temperature.

This tart is simply all about the coconut—a flavor that Southeast Asians go wild for. Don't expect a gooey, cloying confection, though; this one is a buttery shell chock-full of chewy shredded coconut.

Kumquats and cranberries turn out to be a perfect match, since their flavors are similar in intensity: The former contributes a pleasant citrusy bitterness to the latter's signature tartness.

Use any seasonal squash you like in this comforting and creamy soup.

Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso).

We typically think of pickling as involving mainly vinegar or, as is the case with kimchi, a fermenting process. In India, however, oil is the secret ingredient, employed to carry the flavor of spices. Here, mustard seeds and ground turmeric bring brightness to the mix.

A bit of soppressata and cheese stuffed ingeniously between each leaf gives these artichokes a heartiness worthy of a special course. (Eat them as you normally would, scraping the leaf with your teeth—but in this case you'll get a mouthful of flavor-packed filling, too.) Using a pressure cooker speeds up cooking time and also results in incredibly tender artichokes.

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.

Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for later use. (Try it on turkey sandwiches, roasted chicken, or as a sauce for turkey or chicken tamales.)

Baking flan slowly in a water bath gives it a silky, confection-like texture. Be sure to begin making this recipe one day ahead so it has time to chill overnight. For optimal flavor, remove the flan from the refrigerator at least 20 minutes before serving to allow it to come to room temperature.

If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.

If your dried cranberries aren't plump and moist, cover them with boiling water and let soak for 5 minutes. Drain them and pat dry before using. If you prefer, walnuts or hazelnuts can be substituted for the pecans.

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.