Sage

"Not long ago I dined at the Cobalt Tavern in San Francisco's North Beach," writes Georgia Ewing of Edina, Minnesota. "The sage-roasted chicken by chef Guy Ferri was excellent. Any chance he'd share the recipe?"

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

Active time: 1 hr. Start to finish: 1 hr.

Can be prepared in 45 minutes or less.

Be sure to have the butcher bone the veal chops. Serve this elegant main course with vegetables.

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

Active time: 5 min Start to finish: 15 min

Garnish the turkey with bunches of fresh thyme, sage and parsley.

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

Golden beets, hot Italian sausage, and sage come together to make a quick and comforting pasta that’s far greater than the sum of its parts.

The only way to improve our very best stuffing recipe? Add breakfast sausage.

Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving sides.