Roast

Côtelettes de Porc avec Son Jus au Cidre Active time: 30 min Start to finish: 45 min

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Active time: 1 hr Start to finish: 4 hr We think all turkeys are improved by brining (soaking in salted water), but it's a cumbersome process that few holiday schedules can accommodate. We found kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss. However, if you'd like to try brining, just stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty garbage bag, and soak turkey, covered and chilled, 10 hours. If you don't have room in your refrigerator, executive editor John Willoughby recommends brining in a large plastic cooler, using freezer packs to keep the water cool and replacing them as needed.

Active time: 15 min Start to finish: 30 min

I love the nutty, sweet, and spicy flavors of parsnips. Their unpopularity is a mystery to me—it seems many people don't realize how delicious they can be. This dish brings out their best qualities.

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?" Active time: 30 min Start to finish: 1 1/2 hr

Serve this with a crisp Sauvignon Blanc.

A turkey seems simple to prepare but needs extra attention, so make the glaze and stuffing ahead. Wash the bird well, refresh it with an orange and use cooled stuffing! The cooked-turkey temperatures given here are USDA-approved.

This would serve four as a vegetarian entrée.

Serve with: Baby red potatoes (tossed in olive oil and roasted alongside the hen) and buttered green beans. Dessert: A Key lime pie from the bakery.

Serve Champagne to add an elegant, light touch to this terrific brunch menu.

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious. Active time: 20 min Start to finish: 1 3/4 hr

Pork ribs become satays with built-in "skewers." Great as party appetizers, the ribs can be made a day ahead, then grilled or broiled just before you serve them.

The vinegar in this gravy gives it an appealing tartness. Round off the meal with cranberry sauce and steamed broccoli. Watch how to prepare and carve your bird with our streaming video demonstration.

The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home.