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This addictive sauce is also incredible with beignets or ice cream.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Anyone who knows me knows I love a good cocktail. Growing up, our go-to vacation spot was the Caribbean, where Dad always ordered himself a piña colada and virgin versions for my brother and me. We used to try the old switcheroo at the table when he looked away. Sometimes we were successful, and his, of course, tasted even better. This pastry cream is great for cakes or meringues with coconut as a base flavor—no umbrella needed.

These dumplings are delicious whether you put the classic pleats in them or not.

Pea pesto is a condiment, a sauce, a flavor enhancer. I spread it on grilled skirt steak marinated in horseradish and on lamb chops. I sauce spaghettini with pea pesto (just boil the pasta in chicken stock and toss in the pea pesto and garnish with toasted breadcrumbs) and I dress cold roast chicken with pea pesto and homemade yogurt. I broil or grill seafood skewers and serve them on a pillow of pea pesto; I sauté scallops or swordfish in the pan with pea pesto; and serve poached eggs on an English muffin spread with pea pesto. For extra zing, you can add a tablespoon of horseradish to every cup of peas.

A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnuts, which come already roasted in jars, make an earthy and seasonal soup that can be made well ahead of time. Serve in shallow bowls, or even teacups or shot glasses, while guests are still milling around.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

For a beautiful, almost bone-white soup, don't let the leeks and onion take on any color as they soften.

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.