Root Vegetable

This is my idea of a great meatloaf, perfectly-seasoned, carrying a hint of aromatic intrigue from the barbecue sauce, horseradish, and bay leaves, and innovatingly garnished. When you transfer the meatloaf to its serving platter, make sure to take all of the croutons too. They will have absorbed the flavorful juices that cooked out of the meatloaf and complete the texture and taste of the dish. Serve with mashed potatoes and a lively green salad.

Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.

This is one of our family's cherished holiday dishes, a creamy, garlicky appetizer spread, full of flavor, that we enjoy on everything—good crusty bread, grilled bread, carckers, crostini, bread sticks, carrot sticks, celery sticks, even spaghetti, gnocchi, risotto. It is good as an hors d'oeuvre, an appetizer, or a main course, and great for parties. It brings lots of complex flavor to anything that it is spread on. Baccalà mantecato is important to our family, though, for more than its addictive savor. It is a link to Istria, my native region, where the imminent arrival of Christmas at our house (and everyone else's) was scented by the unmistakable vapors of dried codfish, cooking for hours and hours. These were not fish from our local waters, but a delicacy from Northern Europe, a fish that was brought in to be bartered and exchanged for olive oil and good Mediterranean wine, carefully selected and dearly bought. But despite the expense, or the time and labor in its preparation, baccalà mantecato was the mark of a good cook in Istria, and many would stop in at a particular house not just for the hoilday greetings but also for a taste of the baccalà. In our household, my father was the chief cook of baccalà mantecato—it was his one culinary triumph—and that makes it all the more special to me. Though he has been gone for many years, his masterful touch with this dish remains with me and inspires me; every time I make it now, I remember him, with every bite.

Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret—those splashes are part of this simple salad's charm.

This lovely combination of vegetables makes a great accompaniment to roast or grilled meat or chicken.

This preparation results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull the meat off the bone.

Grilling the turkey frees up the oven for the rest of the feast. Learn how to turn out a perfect grilled turkey in PREP SCHOOL.

Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.

White wine vinegar and dried cranberries give this relish its tang.

The bright flavors are a nice counterpoint to rich foods.

The garnet yam, named for its dark reddish-brown skin, is the variety you're most likely to find in the produce section of the supermarket. It's actually a sweet potato, and it's so flavorful that it requires only a little cream and butter, and some tart lime juice.

Fresh thyme adds a savory note to sweet roasted apples and caramelized onions.

Your whole meal—both meat and side—is cooked in just one pan. Us e the food processor grating disk to make quick work of shredding the beets.

Cinnamon, cayenne, and mint give this healthful main course some exotic North African flavor.

Pair with the Clementine-Salted Turkey with Redeye Gravy .

Beets don't often make an appearance on the Thanksgiving table—but they should. They add an earthy sweetness to this mix of roasted vegetables that also includes butternut squash, russets, and yams.

This rich and indulgent dish is sure to impress. It's crispy on top and creamy underneath. The sweet flavor of roasted fennel is a nice contrast to the starchy potatoes and spicy white pepper.

Red peppers and fennel add sweetness and color to this southern-style stuffing.

If sweet yams are a must for your thanksgiving spread, this dish is the one for you. There are no marshmallows in this modern version—just plump brandied raisins and a maple and brown sugar glaze.

This dish showcases both red- and tan-skinned sweet potatoes.