American

Smoked salt and paprika give this turkey a smoky southwestern flavor that pairs very nicely with the spicy-sweet gravy. Look for Halen Môn oak-smoked sea salt at specialty foods stores and surfasonline.com.

This dessert is a pecan pie-apple pie hybrid.

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

Begin making this one day ahead, and serve with a platter of oysters on the half shell.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

A double layer of bread crumbs is the key to these extra-crispy homemade bar snacks.

Editor's note: The recipe is from Susan Curtis and Nicole Curtis Ammerman's book Santa Fe School of Cooking: Flavors of the Southwest.

Editor's note: The recipe is from Tracey Medeiros' book Dishing Up Vermont.

Editor's note: The recipe and introductory text are from Brooke Dojny's book The New England Clam Shack Cookbook, 2nd Edition. At Shaw's [Fish and Lobster Wharf], their lobster pot pie is something like a lobster gratin — a rich and luxurious dish in itself — made more so with its buttery crumb topping. Because it can be made ahead and reheated just before serving, this lobster pot pie makes an ideal meal for a special dinner party.

Editor's note: The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. An insanely easy-to-make candy that looks a lot like the famous nut of Ohio's state tree as well as Ohio State's symbol.The actual buckeye is a form of horse chestnut that, when eaten, might result in all kinds of unthinkable intestinal troubles. It's probably wiser to go for these sweet, bite-size globes with the famous peanut butter/chocolate flavor combo instead.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler—unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Easy to make and even easier to devour, this dip is a crowd-pleaser that's hugely popular at Duke tailgates and welcome anywhere that big flavors reign. Thick-sliced, peppered bacon gives the dip a distinctly porky flavor.

Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread.

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. A fixture at pregame festivities at any SEC athletic contest, these little devils are simple to make. For a bit of added showmanship, keep the components (the cooked egg whites and the yolk mixture) separate until you get to the game. Assembling them on-site keeps them from getting watery (and makes it look like you know what you're doing).