Nut

The technique: Eggs change everything: The yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights.
The payoff: A sophisticated take on the classic marshmallow-topped sweet potato casserole.

The technique: Sautéing is just cooking something quickly in a small amount of oil on the stovetop.
The payoff: The dish comes together quickly and the vegetables retain their texture.

The technique: Instead of rolling, just combine the crust ingredients and press the sandy, crumbly mixture onto the tart pan. Start in the middle and work outward, or—if you're concerned about running out of crust as you go up the sides—start with the edges and work inward. That way, you'll have plenty of dough to form edges of uniform thickness for a pretty presentation.
The payoff: Two fewer things to do: A press-in crust eliminates the (sometimes tricky) steps of rolling out the dough and transferring it to the tart pan. This rich, slightly gooey tart is golden from the browned butter, golden brown sugar, and golden syrup.

The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water.
The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.

The technique: Who says stuffing has to be made with bread? Rice-based dressings are a good way to mix up the Thanksgiving lineup. Keep in mind that wild rice from different sources cooks at different rates. Check the package to get an idea of how long the wild rice should cook. The goal is tender rice that still retains its structure.
The payoff: The nutty, hearty texture of wild rice is fantastic with the turkey and all the trimmings. Plus, it's an indigenous American ingredient. A mix of wild rice and white rice is amped up with Middle Eastern flavors in this satisfying stuffing.

The technique: A single-crust pie requires only a bottom crust and is the best choice for a custard filling, like pumpkin pie.
The payoff: You have to make only one pie crust, and if it breaks or cracks it's easy enough to cobble the crust together in the pie dish. Most of the bottom crust will be covered with filling, so it doesn't have to look perfect. The topping mixture is sprinkled just inside the crust, leaving a circle of filling peeking out in the center of the pie.

The technique: If you can roast other fruit, why not cranberries? High-heat cooking intensifies flavors, no matter what you put in the oven.
The payoff: Soft and caramelized berries.

Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.

In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled phyllo pastry coiled to look like a serpent. The orange-flower water and cinnamon flavorings are very North African, revealing the Persian influences in the region.

Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.

Walkers Shortbread comes as close to a homemade cookie as anything you'll find in a supermarket aisle. It's made with the same pure ingredients—flour, butter, sugar, and salt—that you would use yourself. And when you dip these cookies in chocolate and coat them with nuts and toffee, well, you can imagine how tempting they are. Sometimes you can find Walkers Shortbread discounted at the warehouse clubs or at Target. If you do, grab as many boxes as you can (Walkers says its shortbread will stay fresh, unopened, for more than a year). That way you'll be prepared for any cookie swap invitation that comes along.

Vitaly Paley, Paley's Place, Portland, Oregon
Barb Foulke, Freddy Guys Hazelnuts, Monmouth, Oregon (hazelnuts) Nyora peppers are authentic to making true Catalan romesco sauce. If they're not available, substitute additional large red peppers such as dried ancho chiles. Barb and Vitaly love the idea of using hazelnuts instead of almonds, which are more common in this sauce. Use spot prawn instead of extra-large shrimp when available at your local fish market.

Pie for breakfast? Not quite, but the fragrance of this dish is so good that even the groggiest grouch will be lured out of bed. Look for ripe pears with out bruises, and keep at room temperature overnight. Cut the butter in a thin slice off the stick for melting evenly.

The crunchy praline is a nice contrast to the smooth, rich custard.

The delicious breadcrumb crust was probably created when white flour wasn't readily available in Friuli.

Bacon and maple are a classic combination. Here, the dynamic flavor duo teams up in a sweet-and-salty maple sauce studded with caramelized bacon. The sauce is spooned over ice cream and sprinkled with toasted pecans to create the ultimate sundae. Serve any leftover sauce with pancakes or waffles.