Bon Appétit

Stuffing the game hens before roasting them keeps the meat incredibly moist. Classic American ingredients—apples, cornbread, and fresh corn—make this a great recipe for a small Thanksgiving. But you may not want to wait that long before you try it.

These restaurant-worthy treats are jazzed up with just a hint of Grand Marnier. They're turned out of the ramekins they're baked in to show off the ruby-red cranberries on the bottom.

A sweet-savory sauce that's great with the grilled meats. Adjust the heat by adding hot pepper sauce to taste.

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

This deeply flavored sauce is part barbecue sauce, part red-wine reduction.

Ancho chile powder gives the meat its southwestern flavor. Chef Purviance suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.

Use any leftovers as a spread for scones.

In this gorgeous pie, blueberry meets its perfect match: lemon.

This vibrantly colored crisp is the perfect combination of sweet, tart, and spicy flavors.

A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits  contain grated hardboiled egg yolk: It adds some body.

An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

This entire dish (salad and dressing) can be made and assembled up to eight hours ahead. The trick? A layer of zucchini slices keeps the rest of the ingredients separated from the dressing until you're ready to toss and serve.

In this side dish, the vegetables are dressed in a classic red wine vinaigrette. Chiles add smoky heat.

In North Carolina, the coleslaw is tangy and not too sweet, with no mayonnaise in sight.

This festive main offers something for everyone—baby back ribs, chicken breasts, and smoked sausages. Be sure to start the dish a few hours ahead. The ribs are slow-cooked for an hour and a half, then are finished on the grill with the chicken and the sausages.

Cedar-plank cooking infuses the shrimp with a delicious smokiness. Use leftover chipotles in flavored butter, guacamole, and vinaigrettes.

The combination of tuna and olives is reminiscent of a salade niçoise.