Baked Couscous-Stuffed Onions

Baking the onions at a high temperature caramelizes them and turns them into sweet little vessels for a savoury couscous filling. Serve them as a main course or use smaller onions for a delicious side dish.

Sage and Cider Roast Turkey

Turkey cooks more quickly in a convection oven than a conventional one (about an hour less) and the stuffing might not have time to reach the safe temperature of 185°F (85°C). But that doesn't mean you can't have stuffing. Bake it in a separate dish while the turkey is standing.

Taralli

There are many versions of these crisp Italian pretzels. Large, boiled and baked, egg-enriched ones like these are great snacks to tear into pieces and have with a cold beer or glass of wine. Bake them directly on oven racks to get an all-over crunchy crust.

Mincemeat Strudel

Sugared Walnuts

These sweets are part of the candy tray known as the tray of togetherness, which brings good fortune.

Sweet-and-Sour Braised Brisket

With brisket, you have the advantage of many make-ahead options, including braising the meat a day ahead, then slicing it hot or cold and reheating it in the sauce.

Zucchini and Ricotta Shells

Piped Coffee Kisses

Rum-Spiked Pouring Custard

Patience makes perfect, so don't let the custard boil or it may split.

Pan-Roasted Shallots with Butternut Squash and Brussels Sprouts

This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving serving time.