Root Vegetable

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Like a potato-y flatbread and great topped with cured fish.

Look for celery root that is firm—not spongy—at the bottom end.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

Morales insists it's not a Russian party without this retro seafood salad on the table.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika.

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

This vibrant smoothie is full of vitamins and antioxidants.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.