Bon Appétit

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.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

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.

This recipe has subtle Asian flavors that delicately perfume the turkey in a way that’s beautifully compatible with the rest of the Thanksgiving meal.

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

Brandade is a salt cod puree from Provence. In this all-American take on the dish, an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese.

A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.

Smoked salt and paprika give this turkey a smoky southwestern flavor that pairs very nicely with the spicy-sweet gravy. Look for Halen Môn oak-smoked sea salt at specialty foods stores and surfasonline.com.

This dessert is a pecan pie-apple pie hybrid.

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.

True to its name, this rustic salad calls for a flavorful mix of sweet and savory ingredients, such as fresh and dried fruit, cured meat, and assorted greens. Serve this colorful salad as a side to a savory main course, or have it for lunch.