Sage

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but—for what it’s worth—they'd also make an excellent meatball sub.

Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours.

The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs. But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.

Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.

I’m just going to say it: this is the best macaroni cheese I’ve ever eaten – better than the macaroni cheese I ate as a child; better than the macaroni cheese I brought my own children up on when they were little (they don’t agree); better than any fancy restaurant macaroni cheese with white truffle or lobster; better than any macaroni cheese I have loved in my life thus far, and there have been many.

This super-moist turkey breast is part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here.

This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.