Celery

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

Can be prepared in 45 minutes or less but requires additional unattended time.

When making the following dish, start one or two days ahead to allow time for marinating the pheasant and making stock. The extra time involved, much of it unattended, is necessary to develop the rich flavors of this savory pie. For those who want to forgo the pheasant, the pie would also be delicious (and less time-consuming) made with chicken. Substitute 1 pound chicken thighs, 1 1/2 pounds skinless boneless chicken breasts, and chicken broth; marinate the chicken and prepare the pie in the manner outlined below.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This "stuffing" has a soft, custard-like texture and should not be baked inside a bird.

This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.

Green chilies, cumin, and chorizo flavor this spicy southwestern rendition of the eastern seaboard classic.

Active time: 20 min Start to finish: 12 hr (includes chilling)

"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had." Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use. For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth). This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole and Tamarind Barbecued Duck with Smoky Plantain Crema .