American

If you've never cooked with quince before, here's a great intro. It tastes like a cross between an apple and a pear.

Kumquats, small, oval citrus fruit with an edible peel, start turning up in markets this month. They're candied here for a gorgeous cheesecake topping.

Mascarpone lightens up the filling of this classic pumpkin pie.

In this refined version, pecan pie is all grown up.

Flavored with traditional stuffing herbs, these are great for mopping up gravy. They also make a tasty snack sandwich with leftover turkey.

Roasting brings out fennel's sweet side.

You'll find pomegranate seeds at markets and at specialty foods stores.

If you've never had rutabagas, here's a great way to try them. Ginger-roasted pears add sweetness and a touch of spice—the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish.

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.

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.

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