Roast

A delicious entrée from L'Apogée.

Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. Watch how to prepare and carve your bird with our streaming video demonstration.

Beautiful, impressive and filled with flavor. Watch how to prepare and carve your bird with our streaming video demonstration.

Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad. Offer this before roast leg of lamb with crisp potatoes.

This recipe can be prepared in 45 minutes or less. The mushroom caps are the pizza "crusts." Chopped pepperoni, onions, olives or bell peppers also make great toppings.

Bacon was a staple meat for the pioneers. (They stored it in bags surrounded by bran for insulation.) As a result, the cured meat has found its way into a variety of heartland dishes. This all-American bird embellished with sage and bacon is a good example. Watch how to prepare and carve your bird with our streaming video demonstration.

Roasted garlic produces a rich dressing using very little oil.

Have the butcher bone the turkey, providing two boned breasts and two boned leg-thigh pieces. Each should weigh about 1 1/2 pounds. Save the bones for turkey stock.

The White Horse tavern accompanies this with lightly sautéed swiss chard.

If you can't find fresh porcini mushrooms, buy whole frozen ones, defrost them in the fridge, and drain them on paper towels. Then roast them, uncovered, until tender and golden brown (and for about half the time as the fresh ones). As a last resort, other exotic fresh mushrooms mixed with reconstituted dried porcini would provide the body and flavor the dish needs. (Avoid dried porcini that are broken up.) Pair this dish with a few risotto cakes to make a main course.

These chicken wings need to marinate for at least 8 hours — we recommend putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day. The deep, almost beeflike flavor of these wings comes from the red wine in the marinade; both the wings and the mayonnaise get a boost from the Spanish smoked paprika.

Lane Crowther, Bon Appétit contributing editor, says, "When I was young, the potatoes on the holiday table were always mashed. Even today, my mother, who is still in charge of our Thanksgiving dinners, will rarely stray from tradition. Either there has to be a trade-off to get her to try something new, or—as in the case of this recipe—innovation simply comes as an addition to the menu, not a replacement. Well, with so many different kinds of potatoes available nowadays, I like to mix varieties for their contrasting flavors, textures and colors. This combination of red potatoes and Yukon Gold is an easy-to-make and great-tasting accompaniment to any meal."

Active time: 10 min Start to finish: 1 hr.

"My grandmother, who was a successful restaurateur from C″rdoba, Spain, hesitantly relinquished her gazpacho recipe to me," says Lawrence Saez of San Francisco, CA. This nourishing cold soup is ideal for a hot summer day and is best enjoyed with a glass of Manzanilla Sherry.