Rich and mellow with a backdrop of fresh lemon, this turkey owes its success to the Moroccan seasoning-cum-sauce called charmoula. You could make it ahead and freeze. Think about using Charmoula with seafood, any poultry, and with lamb. Get the full recipe

Cranberry Sauce

(homemade or store-bought)

Caramelized Brussels Sprouts with Autumn Fruits

All those people who claim to hate Brussels sprouts will like this. Prepare it ahead of time for an easy to serve side dish on Thanksgiving day. Get the full recipe

Baked Yams

(bake in their skins with turkey until soft)

Classic Oven-Roasted Onions

Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. Make them a one-dish meal, a first course, a salad or side dish. Get the full recipe

Glazed Carrots with Green Olives

Here winter carrots, cut into thick strips, are slow-cooked in their own moisture until swollen, succulent, and flavorful. The vivid taste of the carrots, the aroma of the olives, and the pungency of the thyme make this a great accompaniment to meat or poultry. Get the full recipe

Root Vegetable Slaw

This is a permutation of the vast universe of simply dressed, grated, or julienned raw vegetable salads that includes France's grated carrot and celery root salads and the endless variety of shredded cabbage slaws in America. Get the full recipe

Depths-of-Fall Butternut Squash Pie

A this hearty double-crusted pie in which the squash is tossed with pears and dried fruit, orange zest and juice, some nuts and a restrained amount of spice and allowed to hold on to its earthy, forthright flavor. Get the full recipe