Bon Appétit

This classic stuffing (or any of the stuffings here) is also good made with six cups of cubed cornbread in place of six cups of the pain rustique.

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

Begin making this one day ahead, and serve with a platter of oysters on the half shell.

Pumpkin seeds are available at many supermarkets and at natural foods stores and Latin markets. The pumpkin seed oil can be found at specialty foods stores and at surfasonline.com.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.

An incredible frozen treat that doesn't require an ice cream maker. Serve with crisp butter cookies.

A steakhouse take on Thai beef with peppers. Serve with steamed rice.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Literally "ranch-style eggs," huevos rancheros is a Mexican dish that consists of fried eggs in a red chile sauce served with tortillas. Here, the tortillas hold the baked eggs and beans. Serve them as soon as they come out of the oven so that the yolks don’t overcook.

Celery seeds add nice flavor to this tangy oil-free slaw.

Roast the wedges with points facing up to brown all sides.