Make Ahead

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

You can use rich stock, made from the turkey carcass, for risotto or soup of the long weekend, or freeze it for the new year.—M-F.H.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Hearty greens like escarole or kale shine in this fall or winter salad, thanks to tangy kumquats and a vibrant, apple-laced dressing. You can prepare the greens and kumquats in advance, making this an ideal choice for holiday gatherings.

Grapes appear here in three forms: crushed and whisked into the vinaigrette, halved and tossed with arugula, and aged in saba, a balsamic-like syrup made from grape must.

A sformato is essentially a soufflé that doesn't rise because there isn't any air or egg white whipped into it—foolproof! I serve it in place of mashed potatoes, since it has a great flavor without an excess of butter and cream. If I have people over, I'll bake it in individual gratin dishes with a few fresh thyme leaves on top for presentation's sake. Delicata squash has a flavor similar to that of butternut, but the skin is much thinner—edible, in most cases—and the squash is more delicate overall (hence the name). The flesh of a butternut or acorn squash would be a fine substitute. Cooking with squash in the fall and early winter months will yield the best results with this recipe. I find that out of season the squash become a bit waterlogged. You can do everything but bake the sformato in advance. Bring the dish to room temperature before baking.

The contrasts in both temperature and texture—from the crunchy crust, to the cold ice cream, to the warm apples—put this ice cream pie in a class all its own. And, believe it or not, all the components can be made in advance, so all you have to do is simply warm up the apples when you're ready to serve. If you or someone you're serving has a nut allergy, 1/2 cup more oats can be substituted for the pecans in the crust. Note that if you put all the warm apples on top of the ice cream pie, you will end up with a big mess. I suggest cutting the pie into pieces and serving each with an individual scoop of warm apples. Alternatively, you can serve the sautéed apples at room temperature, which will keep the ice cream from melting so quickly.

Be sure to use Deglet Noor or another firm date variety; Medjool dates are too soft and sticky for this recipe.

Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.

This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.

These tender-crusted little pies are filled with orange-scented cranberries.

Crispy around the edges and soft in the center, this side dish—laced with fennel, onions, and slow-cooked kale—will please everyone at the table.

Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes.

Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake. Use pomegranate juice that has been flash-pasteurized (such as Pom); fresh juice can turn brown when cooked.

Use store-bought or homemade cornbread; we love Jiffy mix (you'll need two boxes).

Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.

Brothy Beans "Sólo la olla sabe de sus frijoles" states the wooden sign hung on the wall of a fonda in Veracruz. "It is only the pot that knows its own beans." In homes and small fondas throughout Mexico, beans simmer in large ollas, bulbous-shaped clay pots, their earthy aroma filling the air. Traditionally, a smaller olla filled with water placed on top of the pot serves as both a lid and a way to heat the water that occasionally needs to be added to the beans. Fuel is often scarce and this is a practical way to conserve precious wood. These brothy beans, cooked with lots of water and just a scattering of herbs, onion, and garlic, are the classic bean dish of Mexico. They are often served as soupy frijoles caldos, ladled into small bowls, the beans submerged in their broth, and offered toward the end of a meal so no one leaves the table hungry. Or, they are served as frijoles cocidos, the beans drained slightly to accompany grilled meats or tacos. No matter whether the beans are cooked in an olla, Dutch oven, or other heavy pot, the procedure will be the same. All that needs to be adjusted is the length of the cooking time. The fresher the beans are, the less cooking time is needed, but 2 1/2 to 3 hours is a reasonable estimate, although 4 hours or more is not unusual.

Pooh, my mother-in-law, makes the best easy family-style chocolate cake, which we persuade her to make whenever there's a birthday! Her secret is dissolving the cocoa in boiling water before adding it. If you prefer, you can divide this among two round cake pans and fill.

My brother, Al, is an inspiring teacher at Jamie Oliver's cooking school, Recipease. This is an adaptation of one of his favorite recipes to enjoy at home. For a wonderful spring stew, try adding some blanched asparagus, peas, and beans, or top it with a crust for a comforting pie .