Thanksgiving

Roasted carrots, parsnips, and rutabagas add great depth of flavor.

All of the gravy recipes here call for this enhanced stock. What makes it so special? Instead of water, canned chicken broth gets the recipe off to a flavorful start. Simmered with vegetables and the turkey neck, heart, and gizzard, this stock is the key to great gravy.

Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.

Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?

This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons.

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves.

A great way to use the liver from your Thanksgiving turkey. (The turkey liver alone won't be enough—you'll have to mix in a few chicken livers.)

Warm up on a chilly fall evening with this pumpkin spice bread pudding.

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

Because they're firm and tart, Pippin or Jonathan apples would also be good here.

Mama Sugar says this dish was common at Juneteenth celebrations years ago but is now seldom seen. It's a homey dessert, substantial and rich with butter and cane syrup, and it deserves a comeback.

Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

This dish makes delicious use of the warm spices prevalent throughout island cooking. The chicken needs time to marinate, so start the recipe ahead.

Give your meals a spicy kick.

Pumpkin, packed with vitamin A, proves it has a life after Thanksgiving.

Epicurious asked chef Tom Colicchio for this recipe from 'Wichcraft, the sandwich shop in his growing collection of Craft restaurants. It's the perfect way to use up leftover Thanksgiving turkey — and a good excuse to roast a turkey any time of year. To create those leftovers, try Tom Colicchio's Herb-Butter Turkey.

Festive and beautiful, this creation of editor Nichol Nelson is packed with real cranberry flavor. Forcing some of the berries through a sieve into the syrup intensifies the drink's fruitiness.