From: Martha Stewart on Thu, Nov 25 2010 3:07 PM

Heritage turkeys have more dark meat and a gamier, richer flavor than broad-breasted factory birds; try one this holiday with a slow-roasted recipe from Canlis chef Jason Franey. For a complete meal, pair with his Sausage and Sage Un-Stuffing and Cranberry-Orange Jam.

From: Martha Stewart on Thu, Nov 25 2010 3:07 PM

Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try: Rosemary Vodka Tonics

From: Martha Stewart on Thu, Nov 25 2010 3:07 PM

Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Thu, Nov 25 2010 3:07 PM

"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole

From: Martha Stewart on Thu, Nov 25 2010 3:07 PM

This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.

From: Martha Stewart on Thu, Nov 25 2010 3:07 PM

Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.Serving idea: Farmhouse-style cheddar cheese (murrayscheese.com) pairs well with this crostata.

From: Martha Stewart on Thu, Nov 25 2010 3:06 PM

This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York Times Cookbook" author Amanda Hesser, was developed by David Eyre.

From: Martha Stewart on Thu, Nov 25 2010 3:06 PM

Flavorful rosemary-lemon oil is great for the turkey. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.

From: Martha Stewart on Thu, Nov 25 2010 3:06 PM

Serve this as a side dish or spread it on a sandwich with leftover turkey. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Thu, Nov 25 2010 3:06 PM

Use extra chicken to make sandwiches or chicken salad. From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Thu, Nov 25 2010 3:06 PM

This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Thu, Nov 25 2010 3:06 PM

Bake a homey, pecan-topped casserole with this recipe from "The Essential New York Times Cookbook," by Amanda Hesser.Also try: James Beard’s Pureed Parsnips

From: Martha Stewart on Thu, Nov 25 2010 3:06 PM

Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.

From: Martha Stewart on Mon, Nov 22 2010 3:10 PM

Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving feast.

From: Martha Stewart on Mon, Nov 22 2010 3:09 PM

A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse’s "Emeril 20-40-60" cookbook a standout at the Thanksgiving table. For a complete meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Savory Wild Mushroom Bread Pudding.

From: Martha Stewart on Mon, Nov 22 2010 3:09 PM

This soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Mon, Nov 22 2010 3:08 PM

Sweet and salty coalesce in this easy ice cream recipe from "Martha" in-house chef Thomas Joseph.

From: Martha Stewart on Mon, Nov 22 2010 3:08 PM

A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time — it will taste even better when you’re ready to eat it. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Mon, Nov 22 2010 3:08 PM

Spooned into cups or served in bowls, this recipe is simple and delicious. It can also be used as a base for chocolate cream pie. From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books)

From: Martha Stewart on Mon, Nov 22 2010 3:08 PM

Make a classic, crowd-pleasing cake with this family recipe from fashion designer Michael Kors.