Thanksgiving

Can be prepared in 45 minutes or less.

Cranberries are a standard Thanksgiving ingredient that most people think came from the New England area. But the Ojibwa and Sioux of the northern plains taught early settlers how to harvest cranberries. Today, Wisconsin is an important cranberry-producing state.

This impressive stuffing gets its Yankee accent from apples and dried cranberries.

This is my recipe for a straightforward apple pie. It reflects not only my preferences but also countless influences. It is intentionally imprecise because there are so many variables to consider. To get it right, you pretty much have to taste as you go along or trust your instincts.

Part of this stuffing is used in Crown Roast of Pork with Sausage Stuffing. To serve as a side dish, place all of the stuffing in a baking dish, cover and bake at 375°F for 45 minutes.

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner. Watch how to prepare and carve your bird with our streaming video demonstration.

In early spring, colonists would tap into sugar maple trees to draw off the smoky-sweet syrup, which was a substitute for expensive imported sugar. Here, the syrup is brushed onto the turkey to add a deep golden finish. New Englanders liked their gravies rich and dark, and often kept a box of browned or "scorched" flour on hand to aid in browning, as well as flavoring and thickening. This delectable gravy borrows that technique. Be sure to start the gravy early in the day. Watch how to prepare and carve your bird with our streaming video demonstration.

Peter Reinhart, a baking instructor at the California Culinary Academy, says, "Ever since I was a kid, the cranberry relish has been just about my favorite part of the holiday dinner. I love how its juices run in every direction to blend with everything on the plate. Of course, it has to be good cranberry relish, with coarsely chopped berries and walnuts and plenty of orange flavor. The cranberry-walnut braid captures those flavors, and the shape makes a beautiful presentation, too.

Michael McLaughlin, cookbook author, says "When I was much younger, the requisite Thanksgiving cranberry sauce always came out of a can and lay quivering on the plate, just waiting to be sliced and served. As I got older, I came to prefer the whole-berry-style sauce to the smooth. Then, once I began making my own cranberry sauces from scratch, I settled on a great-tasting compromise: This recipe features tangy bits of cranberry in a smooth jewel-toned mold."

Michael McLaughlin, cookbook author, says, "Sweet potatoes are so versatile that it's a crime to fix them just one way every Thanksgiving. A long time ago, I decided to be flexible and creative with the sweet potatoes, and it has been a delicious ongoing investigation. This year, now that dried cranberries are a supermarket staple, I've zeroed in on this version. Not only is it a colorful addition to the holiday spread, but it also is cooked on top of the stove, freeing up some precious oven space."

A simple roast potato becomes a thing of beauty thanks to humble parsley.

This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pieces in a food processor.

A clafouti is a sweet baked "pancake," made popular in France, that is usually filled with cherries or other seasonal fruits. In most versions, while the clafouti bakes, the batter puffs up around the fruit and browns, becoming slightly crusty on the top of the soft, custardy center. In this recipe, however, I use puréed pumpkin mixed into the batter instead of adding chunks of fruit at the end. It makes for a particularly creamy, silken clafouti to which I add some chopped hazelnuts for crunch. This dessert could take the place of a pumpkin pie at Thanksgiving; since it's much lighter, your guests will be grateful to see it after the huge turkey dinner. The batter can be made ahead and baked while you eat, or during the football interlude before dessert. I call for a cheese pumpkin in this recipe. It's a thick, fleshy, rather squat pumpkin with very dense flesh. If you can't find one, don't substitute regular pumpkin, which is much too watery. Instead, use butternut or Hubbard squash. In a pinch, you can also substitute canned unsweetened pumpkin purée instead of making your own.