Simmer

The pineapple may be unexpected, but it brings all the flavors together and makes them shine.

This no-muss, no-fuss cranberry sauce recipe gives you the perfect accompaniment to your Thanksgiving roast turkey.

Serve with mustard-seed-crusted pork medallions. IMPROV: Use chopped fresh rosemary in place of the thyme.

Fresh kumquats and golden raisins make the familiar cranberry sauce new.

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

Barley replaces arborio in this "risotto."

Cloves add a little extra holiday flavor.

This elegant soup doesn't look or taste anything like leftovers.

Leaving the skins on small red-skinned potatoes adds wonderful color and texture and makes this dish even easier to prepare.

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

The slight bitterness of the greens is tempered by the sweetness of the beets and the raisins, while the cheese adds a creamy richness.

According to lore, the original mole was served with turkey that had been fattened with hazelnuts. In this variation, which doesn't include chocolate, hazelnuts are featured in the sauce.

The roasting juices from the goose and balsamic vinegar make a lively sauce to accompany the rich meat.

Chef Kent Rathbun of Dallas's Abacus restaurant created this recipe for Epicurious's Wine.Dine.Donate program.

This recipe for turkey gravy is part of the Thanksgiving menu Chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program. He serves it with Rosemary-Roasted Turkey .

Dallas chef Kent Rathbun created this recipe for Epicurious's Wine.Dine.Donate program. It makes an elegant first course for Thanksgiving dinner.