Jeanne Thiel Kelley

Indulgence on a platter: Lobster, shrimp, scallops, and crab legs make one impressive presentation. (Ask the market to cut the lobster tails and crab legs in half lengthwise for you.) A selection of sauces adds to the party fun.

To get the cleanest slices of foie gras, dip a heavy sharp knife in water, then wipe it dry before cutting each slice.

This can be served hot or at room temperature.

Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.

Jeanne Thiel Kelley, Bon Appétit contributing editor, says, "My dad makes a great stuffing that has sweet Italian sausage in it. I used to love going with him to get the sausage from Pumas Italian market in Los Angeles. I would pick out a new cookie and come home with a shape of pasta I had never seen before. These days, I don't always get to celebrate Thanksgiving with my parents, so rather than make a wanna-be version of Dad's stuffing, I developed this one, which is pretty darn good."

Jeanne Thiel Kelley, a contributing editor at Bon Appétit, says, "As far back as I can remember, my father has been glazing the holiday ham with Marsala (we always have ham and turkey on Thanksgiving). When I started making the cranberry sauce, I decided to mix in a little Marsala, figuring that the combination would complement the ham nicely. I was right, and the sauce is terrific with turkey, too. Rosemary might seem like an unusual seasoning in this sauce, but for me it's a natural addition. I live in Southern California, and fresh rosemary is just everywhere."

This easy pie is the perfect marriage of apple crumble and apple pie, because you shouldn’t have to choose.

"I love green vegetables and always make an effort to do something special with them for dinner parties," says Jeanne Thiel Kelley, contributing editor to Bon Appétit. "Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red."