Sauce

Ted Allen created this recipe for Epicurious as part of a Thanksgiving menu. For Allen's tips on throwing a Thanksgiving party, click here. You can marinate the turkey in brine, as specified here, or you can skip that step and just rub the pieces with butter, salt, pepper, and herbs. I wouldn't skip it, though — brining is the best thing ever to happen to turkey, producing lovely, moist meat, beautifully seasoned through and through.

This syrup is an ingredient in Audrey Saunder's Madeira Martinezand Tim Lacey's mint limeade. It may be used in place of simple syrup in many cocktails.

Audrey Saunders, owner Pegu Club, in Manhattan, uses this grenadine in several cocktails, including the Jack Rose, which was featured as a Cocktail of the Month.

It's worth seeking out fresh cheese ravioli. They will make this meal special.

Feel free to experiment with this recipe—a different sausage or cheese may make it your new no-hassle dinner standby.

Espresso gives this gooey, sensuous sauce a very grown-up flavor. It's perfect drizzled over ice cream.

Our youth culture has even reached the green market: Baby vegetables are among the most sought-after produce, whether we buy them because they are sweeter and more tender than their full-grown counterparts or just because they look great on the plate. Seek out golden yellow, chioggia (an Italian heirloom variety that has white and pink rings inside), and Albino beets at farmers' markets.

If available, add the lobsters' coral pink roe to the sauce — it makes this dish even more luxurious.

This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.

Order pork shanks and pig's foot from nimanranch.com or 866-808-0340.

Soft 00 flour (available at Italian markets) produces a more tender pasta, but all purpose flour works well, too.

This sauce adds a nice kick to Shabu-Shabu. Use it as you would wasabi in sushi restaurants.