Brenda Carleton, Recipe Tester

Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. These popovers are easy because the batter is made ahead then baked right before dinner.

Unlike humdrum store-bought chips, these have some semblance of sophistication, not to mention healthfulness. And yes, it’s still hard to stop at just one.

Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossibly soft and then is topped with all types of sautéed mushrooms.

Potato gnocchi is tossed with sausage, tomato, peas, and smoked mozzarella for a hearty dish. The gnocchi is simple to make and can be frozen.

So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that’s a little sweet, a little spicy, and as smooth or as chunky as you please.

Another suggestion for all that zucchini stashed everywhere–layer golden zucchini with salty, melty cheese. It’ll make you thankful for the bounty.

Traditional in Turkey, these zucchini fritters, made with feta and dill, put to use the late-summer abundance of zucchini.

Authentic grilled jerk chicken from Helen Willinsky that’s pretty much exactly like what you’d experience in the Caribbean.

No wallflower, this outstanding salad teams sweet grilled radicchio with boldly pungent Gorgonzola and a familiar tangy balsamic vinaigrette.