Bon Appétit

This hot coffee and rum cocktail gets its name from the Dutch word for coffee (koffie) and the street (Van Brunt) where it is served at St. John Frizell's Fort Defiance café-bar in Red Hook, Brooklyn.

Pasta in the Greek style, with an added surprise: parsnips.

A little bit of clementine peel adds a citrus note to the turkey. The smoky, slightly bitter southern-style gravy is terrific drizzled over the meat or over mashed potatoes. For a pretty garnish, decorate the platter with whole clementines.

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.

Poblanos, often called pasillas, are mild, green-colored chile peppers sold at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.

This simple dish has a rustic beauty— and it's quick and easy.

Way better than the classic leftover-turkey sandwich.

This recipe calls for a lot of greens, but they cook way down.

Crumbled bacon makes an irresistible top crust on this slightly sweet cornbread.

Two quintessential autumn ingredients—sage and cider—flavor this turkey-gravy combo.

A tangerine's skin is so thin that when it's cooked, you can eat the fruit—peel and all. Asian sweet chili sauce is an orange-colored, slightly spicy bottled Thai sauce; it's available in the As ian foods section of some supermarkets. Chinese five-spice powder can be found in the spice section of most supermarkets.

This rich and indulgent dish is sure to impress. It's crispy on top and creamy underneath. The sweet flavor of roasted fennel is a nice contrast to the starchy potatoes and spicy white pepper.

Red peppers and fennel add sweetness and color to this southern-style stuffing.

A bâtarde is a loaf of bread that is slightly thicker but shorter than a baguette. This version gets nice texture and flavor from cooked wild rice. Be sure to cook and cool the rice before making the bread.

If sweet yams are a must for your thanksgiving spread, this dish is the one for you. There are no marshmallows in this modern version—just plump brandied raisins and a maple and brown sugar glaze.

This dish showcases both red- and tan-skinned sweet potatoes.

Broccolini may also be labeled "aspiration" or "baby broccoli." if using Ordinary broccoli, cut off the florets, peel the stalks, and cut into short, thin sticks.

These hearty rolls are packed with good-for-you stuff: whole wheat flour, old-fashioned oats, and wheat bran.