Onion

This cheese course is one I frequently serve to guests at home, and every time it's enthusiastically received. Asiago is a little softer than aged Parm, with a nutty, sweet flavor that is gorgeous with glazed onions. I also find it's a fantastico red wine cheese, and goes quite nicely with a dessert Sauternes.

Pair with the Clementine-Salted Turkey with Redeye Gravy .

White wine vinegar and dried cranberries give this relish its tang.

Fresh thyme adds a savory note to sweet roasted apples and caramelized onions.

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.

This simple dish has a rustic beauty— and it's quick and easy.

The stock would also make a good base for turkey soup.

This mournful relic makes a silly entrée everyone will enjoy.

Rich turkey-leg meat (about $2 a pound) is a foolproof stand-in for the traditional veal shank.

It's pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, the granddaddy of long-grain rices in the United States, that's what you might end up doing. Lee cooks it uncovered, which allows the water to evaporate and thus concentrates the richness of the chicken stock and tomato juice.

Based on depth rather than tanginess or sweetness, Lee's signature black barbecue sauce is a cultural interaction that includes the thin, Worcestershire sauce—like "dip" for mutton ribs found in and around Owensboro, Kentucky; red-eye gravy; an earthy mole; and brothy, robust kalbi, the braised short ribs of Korea. The melting pot, as they say, simmers on.

The vegetable stock is best fresh but it can be refrigerated for 2-3 days, or even frozen. It is prone to absorbing other flavors in the refrigerator so ensure the container is airtight.

Every cook should have a good brisket recipe at the ready, and this one's a doozy. Braised with lots of browned onions, carrots, and celery in a mix of chicken broth and crushed tomatoes, the beef exits the oven full-flavored and fork-tender, ready to be shredded for the country hash or sliced and served with mashed potatoes for a homey dinner (though it's even better if you can wait a day). By all means, freeze the leftover braising liquid; it's wonderful as a sauce for fettuccine or as the base for a vegetable barley soup.

Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds—which have an astringent, slightly peppery flavor—heated in oil until bright red-orange.

As a child, food editor Gina Marie Miraglia Eriquez regularly enjoyed the hearty stew that her grandmother Mary Pacella prepared as a way to use up surplus produce from the garden. Today, however, Miraglia Eriquez makes it as often as she can during the summer and early fall, using garden produce at its peak.

Serve with crusty bread and a salad, if you like.

Apples turn sweet as they roast alongside pork loin flavored with herbs and maple syrup. Brine the roast one day ahead.