Root Vegetable

This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table; it would be nice with a salad for brunch or lunch, too.

Also great with salmon or mahi-mahi. Rewarm the mashed potatoes in the microwave before using them in this recipe, adding more warm milk as needed if they are too thick.

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

This is a soft-style version of chilaquiles, tortilla chips sautéed with chiles and meat and topped with melted cheese. Crema mexicana, a cultured Mexican cream, is available in the cheese and deli section of many supermarkets and at Latin markets.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Sweet caramelized onions and pungent blue cheese make a good pair in this simply elegant appetizer.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

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

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

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back.

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.

Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.