Thanksgiving

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière.

This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight.

A moist, deeply flavored confection studded with rum-soaked raisins and crunchy pecans, this streamlined one-bowl cake will get compliments even for novice bakers. Plus, it keeps for days. To dress up each serving, why not use store-bought eggnog, which has the consistency of custard sauce.

This vibrant condiment takes its inspiration from the popular Cosmopolitan drink. The alcohol heightens the sauce's flavor, but for kids and nondrinkers, the recipe can easily be made nonalcoholic by substituting orange juice for the water and deleting the vodka and liqueur.

This is a dessert to remember: chocolaty cookie crust, creamy mascarpone filling, and a glistening cranberry topping.

If you've never cooked with quince before, here's a great intro. It tastes like a cross between an apple and a pear.

Mascarpone lightens up the filling of this classic pumpkin pie.

In this refined version, pecan pie is all grown up.

Flavored with traditional stuffing herbs, these are great for mopping up gravy. They also make a tasty snack sandwich with leftover turkey.

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.

Squash is often sold already peeled and seeded, making this recipe even easier.

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

Over-the-top delicious.

Just three ingredients make a fresh and bright uncooked relish—and the colors are beautiful, too.

Boiling down the cider gives great apple flavor; parsley adds color and freshness.

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

With its pure flavor, this firm and simply seasoned flourless cornbread is perfect for use in stuffings. It's also delicious toasted, spread with butter, and drizzled with honey.