Thanksgiving

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!

Since most of us cook our stuffing outside the bird as dressing, why not take the French theme one step further and make a savory French bread pudding instead? You can substitute challah for the buttery brioche--just note that you may require a bit more liquid since the bread should be soaked through.

This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.

A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

The success of a dessert as simple as apple pie depends on using perfect ingredients: tart, flavorful apples like Sierra Beauty, good buttery pie dough, and just enough sugar to bring out the flavor of the apples. You can always make a double-crusted pie, but for something different, try this one with its crumb topping.

A dairy-infused pork sausage stuffing infuses this turkey breast with richness and perfumes the meat with warm spices.

I think "pumpkin pots" might just be one of my new word combinations. Pumpkin pots. Pumpkin pots. Pumpkin pots. It just makes me happy the way the words flow together. It also makes me happy the way the flavors of the pumpkin, sausage, herbs, and eggs come together in this perfect little side dish for fall feasts.

Yes, gravy should be lump-free (always whisk, don't stir), but it's the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You'll know it's done when it's the color of graham crackers and smells like popcorn.

Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food “Aha!” moment ever.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Use leftover biscuits and any bottled barbecue sauce for this creation.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn't one of them.