Bon Appétit

The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor. The gravy pairs well with the Grits Dressing , biscuits, and turkey.

Thick and creamy vanilla bean-infused Greek yogurt replaces the usual dollop of whipped cream for a delicious and low-fat dessert.

Make or buy a savory cornbread to use in this luxurious stuffing; the kind you use will determine how much broth you'll need to moisten it.

Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).

Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead.

Make this crumbly cake a day ahead; the early risers will thank you.

The inspiration for this salad came to chef Hugh Acheson as he spoke to a friend who'd eaten at the Spotted Pig in New York City. "He'd had a salad and was telling me all the components," says Acheson. "It sounded wonderful, so I came up with my own version of it, using local ingredients from Georgia."

Chef Ricardo Muñoz Zurita invented this unusual vegetarian entrée in part to support the indigenous people of Oaxaca, who grow and harvest hibiscus (known in Spanish as flor de Jamaica). "The recipe is very traditional," he says. "We just replace the meat with flowers." The flavor of hibiscus defines this surprising dish; meaty, tangy, and utterly irresistible.

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.

A great all-purpose biscuit recipe.

"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and glaze meats like pork or duck." Tent the turkey—especially the wings—with foil if it darkens too quickly while roasting.

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.

This rustic tart, filled with toasted pistachios, hazelnuts, and pine nuts, is a wonderful take on pecan pie.

While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.

Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully!) with a paring knife.

The Reid family crumbles blue cheese on top to add a salty bite.