Bon Appétit

If sake is unavailable, substitute dry vermouth. Miso paste tastes surprisingly good with butter. The red variety has a more pungent flavor than yellow or white miso and is a terrific match for meat.

In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.

For this colorful and festive starter, be sure to grate the peel from the tangerines before cutting off the rind and slicing them into rounds.

If canned chipotles are not available, simply use the same amount of chipotle hot sauce. Tilapia, branzino, or petrale sole are other fish that would work in this complete meal.

If making the candy ahead, let it stand at room temperature for 20 to 30 minutes before serving.

To make baguette breadcrumbs, grind fresh slices, crust on, in a processor.

The technique: Streusel—a crumbly mixture of flour, butter, sugar, and spices—often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper.
The payoff: You have to roll out only one pie crust instead of two, and the streusel adds texture and flavor.

The technique: Eggs change everything: The yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights.
The payoff: A sophisticated take on the classic marshmallow-topped sweet potato casserole.

The technique: Simply roll out the dough, mound the pear filling in the center, and fold the edges of the dough up and over the edge of the filling, creating free-form "sides" to hold in the fruit.
The payoff: No pressure, no crust anxiety. Just loosely shape the dough for a rustic and beautiful Thanksgiving dessert. Using unpeeled pears in this dessert saves time—and adds texture.

After Thanksgiving, serve the sauerkraut with kielbasa and mashed potatoes—or try it in a Reuben sandwich or as a hot-dog topper.