Apple Cider

Michael McLaughlin, cookbook author, says, "Sweet potatoes are so versatile that it's a crime to fix them just one way every Thanksgiving. A long time ago, I decided to be flexible and creative with the sweet potatoes, and it has been a delicious ongoing investigation. This year, now that dried cranberries are a supermarket staple, I've zeroed in on this version. Not only is it a colorful addition to the holiday spread, but it also is cooked on top of the stove, freeing up some precious oven space."

The cider sauce adds an extra spark of ginger to this old-fashioned cake.

This recipe can be prepared in 45 minutes or less.

Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this. If you'd like to try brining, stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag, then soak raw turkey, covered and chilled, 10 hours. (Kosher turkeys, which are salted during the koshering process, are just as succulent and flavorful as brined ones.) If you are making this entire menu in a single oven, bake the stuffing and sweet potatoes and reheat the potato parsnip purée while the turkey stands after roasting.

Union Square Cafe guests are constantly challenging us to serve salmon in new and different guises, and here's one of the most popular ones we've done to date. Salmon is rich and meaty enough to stand up to the assertive chili rub; the trick to this dish is to cook the salmon gently enough to prevent the spices from burning. At the restaurant, we use New Mexico chili powder, which we prize for its fruity, smoky aroma and mild heat level. Buy it if you see it.

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.

Kale with Sautéed Apple and Onion makes the perfect side dish for these chops Active time: 15 min Start to finish: 25 min

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

Can be prepared in 45 minutes or less.

Terrific with roast turkey or pork.

Filled with raisins and brown sugar and baked in Marsala and cider, these apples make a warming ending to the meal. Accompany them with vanilla ice cream and some purchased almond biscotti.

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

The rich, creamy sauce is also delicious on crisps, puddings and cobblers.

Sweet and salty, the ham is great served with roasted potatoes and applesauce.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.