Apple

This tart may also be made in an 8-inch springform pan. Fit the dough into the pan, and press it up the sides. Trim so it is 1 3/4 inches high.

This recipe can be made a day ahead and refrigerated; reheat before serving.

To save time, you can complete the first three steps and chop onion and celery the day before. If you use shelled chestnuts, chop, then proceed with step 2.

It may seem like a bit of trouble to brine the turkey, but it is well worth it: This is the best turkey we’ve ever tasted. If you don’t have a stockpot large enough to hold the turkey, you can use a new plastic tub instead. It is helpful to have an extra refrigerator to brine the turkey, as it takes up a lot of space.

We brined our turkey for 24 hours, so leave plenty of time for this recipe. If you don’t brine yours, skip steps 1 and 2. The USDA recommends cooking the turkey until the thickest part of the thigh registers 180°F. For a moister bird, we cooked ours to 165°F; it continues to cook outside the oven as it rests.

Use a store-bought roasted chicken to save time. To take this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

Celery hearts are the tender, pale-green inner stalks in a celery bunch.

Look for pumpkinseed oil in gourmet shops or health-food stores.