Marjoram

Red, yellow and green bell peppers turn ordinary scrambled eggs into a colorful brunch entrée.

Maple syrup and apple brandy lend a delicate flavor to the turkey and gravy. The New England Sausage, Apple and Dried Cranberry Stuffing is an especially nice accompaniment. Watch how to prepare and carve your bird with our streaming video demonstration.

This is as delicious with mussels as it is with clams. Offer a simple green salad afterward, and pears and a wedge of Italian cheese for dessert.

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

If you prep all the ingredients ahead of time, this dish takes only minutes to cook.

A nice side dish for grilled fish or lamb.

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

Use this stock to prepare Chicken with Parsley and Thyme Stuffing and Roasted Potatoes .

A delicious entrée from L'Apogée.

Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. Watch how to prepare and carve your bird with our streaming video demonstration.

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Serve this appetizer with crusty bread and enjoy.

Finish off this meal with some cookies from the bakery and fresh fruit.

The perfect picnic sandwich for summer.

Serve with: Tomato salad with red onions and blue cheese.

This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using.

Potatoes roasted with olive oil and chopped fresh rosemary are a nice accompaniment. What to drink: Poggio del Sasso.