Melissa Clark

This sweet and spicy salsa takes the place of the more traditional cranberry sauce. To retain the peppers' subtle smokiness, avoid rinsing them after they've been peeled. Instead, dip your fingers in a small bowl of water to help remove any clingy seeds or skin.

For a pretty garnish, sprinkle this light and refreshing salad with hulled, toasted pumpkin seeds.

This particularly enticing version of the holiday favorite includes fresh rosemary and thyme along with the spices. The nuts can be made several days in advance and stored in resealable plastic bags in a cool, dry place.

These irresistible nibbles are at their best served within minutes of deep-frying. If that seems like a little much for Thanksgiving dinner, you can fry them up to 4 hours ahead and warm them up in the broiler or microwave as your guests arrive. You could also serve them at room temperature, though they won't be quite as crispy on the outside and creamy in the center.

This recipe makes plenty of cookies, so bundle up extras (with green ribbon, of course) to send home with guests.

For a fun presentation, serve the granita in hollowed-out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon.

The basil oil would also be delicious drizzled over fish, vegetables, or chicken.

What to drink: Salsas can be tricky when it comes to pairing, but here a soft, fruity red wine with medium body is just the thing. Try Martín Códax 2006 "Ergo" Tempranillo (Rioja, Spain, $15).

**What to drink:**A glass of bubbly would be perfect with the olives. Try Domaine Chandon Brut Classic (California, $20).

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.

This works as a first course or as a side.

This wintertime favorite, a great way to use up the leftover rice in your fridge, gets a surprise lift from lemon zest. For added crunch, sprinkle it with slivered almonds or pistachios before serving. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

Perhaps no type of meat is better suited to slow cooking than pork shoulder. Although not generally considered the most tender, this cut becomes meltingly sublime when simmered for hours at low heat. The steam created also helps keep the meat ultramoist. To cut down on prep time, ask your butcher to cube the shoulder for you.

Carbonades Flamandes This traditional Flemish recipe is perfect for the slow cooker. After hours over low heat, the meat becomes remarkably tender, the onions are sweetly caramelized, and the ale simmers down to a rich sauce. If you prefer a thicker stew, remove the lid for the last two hours of cooking. Serve this dish with a good Belgian beer. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.