American

These are especially good when made with leftover grilled turkey.

Created during the '20s at the Palace Hotel in San Francisco, Green Goddess dressing goes modern here with the addition of goat cheese.

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

Peekytoe is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closest substitute.

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

Look for meaty ribs that aren't over-trimmed; the bones on top shouldn't show through. This recipe doubles or triples easily.

While any yeast dough can be kneaded by hand, this one is done in a heavy-duty mixer with a dough-hook attachment — it's the fastest, easiest way to get the best texture. Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

The tender texture of these cake doughnuts comes from folding in the dry ingredients gently by hand, rather than beating them in with a mixer. Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid overmixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.

There are several stories about how this drink got its name, but one of the most common, from the 1950s, is that American oil rig workers would add vodka to canned orange juice, which they opened and stirred with their screwdrivers.