Vegetable

Purists will tell you this just gets better with time, so prepare it in advance of your party.

Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika.

Prep your green beans quickly; stack a handful of them together on a cutting board and trim the stem ends off the whole stack at once.

Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

Smoking a whole turkey is little more work than roasting a bird, but it infuses the meat with a rich, woodsy flavor. All it requires is setting up a grill. Once that's done, the turkey's good to go—all it needs is a simple glaze made from hot-pepper jelly. The final glaze caramelizes on the skin and adds a sweet and sour heat to the smoky turkey.

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken. I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

This vibrant smoothie is full of vitamins and antioxidants.

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.