This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.

• (1)
• 1 H, 20 M
• 1 D, 6 H
• 2

Pumpkin bread—homemade or store-bought—is layered with vanilla pudding, pumpkin butter, and caramel sauce.

• Quick Glance
• 15 M
• 45 M
• 0

Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.

• (3)
• 15 M
• 1 H, 15 M
• 4

These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.

• (1)
• 1 H
• 3 H, 15 M
• 2

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.

• (1)
• 35 M
• 2 H
• 2

A simple recipe for a delicious cream cheese spread filled with dried figs, smoked salmon, and walnuts. It’s spooned into endive boats for a killer nibble.

• (1)
• 15 M
• 15 M
• 2

Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.

• Quick Glance
• 15 M
• 25 M
• 0

It doesn’t get much chocolate-y than this chilled dessert. Bittersweet chocolate, eggs, butter, and Cognac are beaten than lightened with whipped egg whites.

• Quick Glance
• 25 M
• 6 H, 25 M
• 0

Meatballs may be a cocktail party standard, but this version, dunked in a mint yogurt sauce, is hardly predictable.

• (1)
• 30 M
• 50 M
• 1

Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.

• Quick Glance
• 1 H
• 9 H, 30 M
• 0