Bon Appétit

This original take on cauliflower (the florets are thinly sliced) is equally good at room temperature.

Fresh kumquats and golden raisins make the familiar cranberry sauce new.

Mint brings a hit of freshness to this classic side.

The bread is terrific on its own, too.

The cornbread needs to dry overnight, so start this at least one day ahead.

Easy and elegant: a beautifully simple bird and a rich wine gravy.

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

The flavors of gravlax are used in a new and different way here. (For safety's sake, buy only the best-quality frozen fish, which may need to be ordered ahead.)

If crawfish are hard to find, shrimp make a good stand-in.

Here's a classic stuffing to suit all tastes. For a vegetarian version, substitute vegetable or mushroom broth.

This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table; it would be nice with a salad for brunch or lunch, too.

Perfect for the morning after Thanksgiving.

Also great with salmon or mahi-mahi. Rewarm the mashed potatoes in the microwave before using them in this recipe, adding more warm milk as needed if they are too thick.

Barley replaces arborio in this "risotto."

Super-simple and super-satisfying — for breakfast, brunch, or supper.

This is the ultimate turkey sandwich.

Cloves add a little extra holiday flavor.

This elegant soup doesn't look or taste anything like leftovers.