Bon Appétit

Watch how to prepare and carve your bird with our streaming video demonstration.

Store-bought crusts make these scrumptious a snap to prepare.

(ZALETTINI) These shortbread-like cookies get their crunchy texture and pretty yellow color from cornmeal. They are enjoyed all over Veneto, a region known for its polenta. In fact, zalettini means "little yellow ones" in the Venetian dialect.

If you can't find haricots verts--thin French string beans--buy the slenderest green beans you can find. Pack the prepared potatoes and beans separately, then arrange them on a platter when you reach your destination.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

A great side dish for chicken or fish.

For a nice picnic, pack up this salad (chill it well first), some bread and wine.

Bright ribbons of cranberry puree swirled through a creamy white cheesecake create a pretty contrast. Begin the cake a day ahead.

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

A nice accompaniment to roasted pork, venison, game birds or turkey.

This stuffing is perfect for the Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

Senior editor Karen Kaplan devised these delicious lemon sugar cookies. They're cut into Hanukkah shapes-menorahs, dreidels and Hebrew letters-and decorated with blue and white icing. Wrap them in tins, decorated shoe boxes, hatboxes or pretty bags. They make nice hostess gifts for couples with young children.

Recipe tester Lena Cederham Birnbaum created this candy, which is really a cross between two confections. Its creamy texture is similar to that of a peanut butter cup; in appearance it resembles chocolate bark. Pack it in decorative boxes and tie with ribbons. It's too soft to eat at room temperature, so serve it chilled.

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Nice with duck, Cornish game hens or the Thanksgiving turkey.

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.