Thanksgiving

Fresh kumquats and golden raisins make the familiar cranberry sauce new.

The bread is terrific on its own, too.

The cornbread needs to dry overnight, so start this at least one day ahead.

Easy and elegant: a beautifully simple bird and a rich wine gravy.

If crawfish are hard to find, shrimp make a good stand-in.

Here's a classic stuffing to suit all tastes. For a vegetarian version, substitute vegetable or mushroom broth.

This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table; it would be nice with a salad for brunch or lunch, too.

Perfect for the morning after Thanksgiving.

Super-simple and super-satisfying — for breakfast, brunch, or supper.

This is the ultimate turkey sandwich.

Cloves add a little extra holiday flavor.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

This stuffing pairs perfectly with roast turkey.

What to drink: Roberto Santibañez recommends a Petite Sirah (a full-bodied, peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or try the Guenoc Petite Sirah from California's North Coast.

This versatile side dish is part of a menu chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program.