Oven Bake

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.

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.

This comforting side would also be great for brunch.

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.

Put a spin on creamed onions this holiday by using an ingredient from the same family instead. Not only do these leeks bake into something extraordinary, they get you out of the time-consuming task of peeling all those tiny pearl onions.

A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well.

A smooth chestnut purée and plenty of butter make these mashed potatoes a must-have at the holiday table.

Light in texture yet satisfyingly rich, this elegant one-dish brunch surprises with its earthy depth.

In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.

Rich, smooth, decadent, and stunning: There's a reason why food this luscious persists more than two decades later.

Editor's note: The recipe and introductory text below are from Amy Sedaris's I Like You: Hospitality Under the Influence. For Sedaris's tips on throwing a Halloween party, click here. Meat loaf has a lot of variations so be creative and change it up.

Ted Allen created this recipe for Epicurious as part of a Thanksgiving menu. For Allen's tips on throwing a Thanksgiving party, click here. You can marinate the turkey in brine, as specified here, or you can skip that step and just rub the pieces with butter, salt, pepper, and herbs. I wouldn't skip it, though — brining is the best thing ever to happen to turkey, producing lovely, moist meat, beautifully seasoned through and through.

Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American Recipes by Fran McCullough and Molly Stevens. __ Probably the most frustrating part of preparing Thanksgiving dinner is the last-minute potato mashing and gravy making. If you have this recipe in your arsenal, you can knock off the mashed potatoes 2 days ahead and have them sitting pretty in the refrigerator, ready for a last-minute heating. But that's not the only time you need these potatoes; they're also great for a buffet or for any crowd. These luxurious mashed potatoes have a couple of other virtues, too. They're light and fluffy because they're whipped with an electric mixer, and they're incredibly luscious because they have sour cream and butter, plus cream cheese to give them a little edge. __

Quiche is cool again, and it tastes as delicious now as it did back then.