Bon Appétit

Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.

Quickly candied grapefruit peel adds a fresh zing.

Crisp beans are paired with sour onions and a sweet maple dressing.

Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational.

Thanksgiving goes Provençal with this elegant dish.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

Along with the pan juices, this stock flavors the gravy. Make and freeze it up to two weeks ahead.

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

All-butter puff pastry is available at some specialty foods stores.

This dessert is a pecan pie-apple pie hybrid.

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.

This recipe has subtle Asian flavors that delicately perfume the turkey in a way that’s beautifully compatible with the rest of the Thanksgiving meal.

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

Brandade is a salt cod puree from Provence. In this all-American take on the dish, an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese.

A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.

Smoked salt and paprika give this turkey a smoky southwestern flavor that pairs very nicely with the spicy-sweet gravy. Look for Halen Môn oak-smoked sea salt at specialty foods stores and surfasonline.com.

Pumpkin seeds are available at many supermarkets and at natural foods stores and Latin markets. The pumpkin seed oil can be found at specialty foods stores and at surfasonline.com.