Bon Appétit

Squash is often sold already peeled and seeded, making this recipe even easier.

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

The small potatoes known as fingerlings have a sweet, buttery flavor. Small redskinned potatoes would work well, too.

Japanese horseradish gives these a bit of heat. Great with steak or prime rib, too.

Over-the-top delicious.

These will add a southwestern-style kick to your Thanksgiving menu.

Just three ingredients make a fresh and bright uncooked relish—and the colors are beautiful, too.

Boiling down the cider gives great apple flavor; parsley adds color and freshness.

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

With its pure flavor, this firm and simply seasoned flourless cornbread is perfect for use in stuffings. It's also delicious toasted, spread with butter, and drizzled with honey.

Roasted carrots, parsnips, and rutabagas add great depth of flavor.

Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dressing.

Mushroom fans, this one's for you: a hearty rosemary-bread dressing made with dried porcini as well as shiitake and button mushrooms.

All of the gravy recipes here call for this enhanced stock. What makes it so special? Instead of water, canned chicken broth gets the recipe off to a flavorful start. Simmered with vegetables and the turkey neck, heart, and gizzard, this stock is the key to great gravy.

Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.

Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?

This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons.