Apple Cider

To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sautéed vegetables. Finish with vanilla ice cream and butterscotch sauce.

Sprinkle caraway seeds into tomato soup to begin the meal. Serve assorted mustards and pumpernickel bread with the choucroute, an Alsatian dish of sauerkraut and sausage. Then enjoy another flavor from Alsace: kirsch (clear cherry brandy), drizzled over cherry ice cream.

Sweet and salty, the ham is great served with roasted potatoes and applesauce.

This sweet-and-spicy dish is delicious with tan-skinned sweet potatoes or the sweeter red-skinned ones (also known as yams).

The rich, creamy sauce is also delicious on crisps, puddings and cobblers.

Union Square Cafe guests are constantly challenging us to serve salmon in new and different guises, and here's one of the most popular ones we've done to date. Salmon is rich and meaty enough to stand up to the assertive chili rub; the trick to this dish is to cook the salmon gently enough to prevent the spices from burning. At the restaurant, we use New Mexico chili powder, which we prize for its fruity, smoky aroma and mild heat level. Buy it if you see it.

If you don't happen to have any day-old corn bread on hand, just follow our recipe — fresh regular corn bread may be too moist. Active time: 45 min Start to finish: 2 hr (includes making corn bread)

Try the braised escarole with apples and the herbed spaetzle alongside these juicy chops.

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

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but we also like it in this rich sauce.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this. If you'd like to try brining, stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag, then soak raw turkey, covered and chilled, 10 hours. (Kosher turkeys, which are salted during the koshering process, are just as succulent and flavorful as brined ones.) If you are making this entire menu in a single oven, bake the stuffing and sweet potatoes and reheat the potato parsnip purée while the turkey stands after roasting.

Brining the pork makes it especially juicy.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

Kale with Sautéed Apple and Onion makes the perfect side dish for these chops Active time: 15 min Start to finish: 25 min