A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
The only thing I might like better than Brussels sprouts roasted to a crisp are thinly sliced raw Brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy Brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made.
For some people, Nutella -- a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets -- is a nostalgic childhood treat. But I didn’t taste it until college, when a friend who’d been living in Europe introduced me to it, so I may always think of it as a more sophisticated sweet. The stuff from the jar is pretty darn good, although the fabulous pastry chef Gale Gand taught me how to make it from scratch, and that’s now my favorite version. You can really taste the hazelnuts and feel some of their texture. I’ve been known to eat it with a spoon, as anyone else who’s honest will admit to doing. -Christie Matheson