Food Processor

Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.

A big finish for a big celebration dinner.

(SALADE DE LEGUMES AU FROMAGE DE CHEVRE) This recipe can be prepared in 45 minutes or less.

Begin preparing this a day ahead.

Roasting the potatoes with the lamb gives them a wonderfully rich, meaty flavor.

A terrific all-purpose pie crust from Elinor Klivans. Use it during the holiday season and all year long.

Roasting the yams gives this soup its richness; a swirl of cilantro-flavored yogurt adds even more taste and color.

Pureed squash adds wonderful color.

Michael McLaughlin, cookbook author, says "When I was much younger, the requisite Thanksgiving cranberry sauce always came out of a can and lay quivering on the plate, just waiting to be sliced and served. As I got older, I came to prefer the whole-berry-style sauce to the smooth. Then, once I began making my own cranberry sauces from scratch, I settled on a great-tasting compromise: This recipe features tangy bits of cranberry in a smooth jewel-toned mold."

Though this recipe makes more than enough hors d'oeuvres, they are small and disappear in a New York minute!

This recipe can be prepared in 45 minutes or less. The fennel is the special flavor in this soup.

Complete the entrée with roasted red-skinned potatoes and boiled green beans. Serve pumpkin cheesecake for dessert.

This flavorful Italian loaf begins with a biga, the Italian term for "starter dough." Make the biga a day before baking the bread.

Over the past few years, the popular Italian flatbread has made its way into bread baskets at home and in restaurants. This version is tender and redolent of rosemary and olive oil. It’s perfect as a snack, served with soup and salad, or split for sandwiches.