Thanksgiving

What northerners call stuffing, southerners call dressing. Oysters and eggplant are a classic Louisiana combination, and the bite of cayenne adds to the authenticity. Active time: 1 hr Start to finish: 2 1/2 hr

This recipe was created for my ten-year-old friend and cooking student, Evan Chender, who used it for his Thanksgiving feast one year. Fresh ginger really spices up the sweet, meltingly tender yams.

This impressive dessert is the sum of many parts that can each be made several days in advance. Assemble the trifle the day before serving to allow the cake to absorb the custard and the flavors to fully develop. Active time: 2 1/2 hr Start to finish: 13 hr

This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.

Garnish the turkey with bunches of fresh thyme, sage and parsley.

A cardamom- and orange-scented syrup is spooned over warm pears and scoops of vanilla ice cream in this lovely dessert. Refrigerate leftover poaching syrup to serve over ice cream later in the week.

This recipe originally accompanied White Chocolate Rice Pudding with Dried Cranberry Compote .

Canned yams make this side dish a snap.

Terrific with roast turkey or pork.

This is my recipe for a straightforward apple pie. It reflects not only my preferences but also countless influences. It is intentionally imprecise because there are so many variables to consider. To get it right, you pretty much have to taste as you go along or trust your instincts.

Caramel-flavored apples combine deliciously with a crisp streusel topping. A bonus: There are plenty of juices from the pie to spoon over scoops of ice cream.

Pears and pear nectar add a delightful accent.

There are few places where chestnuts are cooked with more style and appreciation than in those states just below New England. Here they are added to a traditional stuffing, enhanced by mushrooms and herbs.

Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. Watch how to prepare and carve your bird with our streaming video demonstration.