American

Cabeza—or beef cheek—tacos are some of the best things this planet has to offer as food. I ate so many of these and other tacos growing up in both L.A. and Orange County that it became part of me and, in a way, prepared me to cook my own tacos. Splash some salsa verde on there, and that's it: SoCal, and especially L.A., on a plate.

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

The success of a dessert as simple as apple pie depends on using perfect ingredients: tart, flavorful apples like Sierra Beauty, good buttery pie dough, and just enough sugar to bring out the flavor of the apples. You can always make a double-crusted pie, but for something different, try this one with its crumb topping.

"Creamy squash and cheese crisps only make you think you're off the diet cliff!" says James Beard award winner Laura Werlin, author of Mac & Cheese, Please! and The All American Cheese and Wine Book.

Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine. Never substitute "clam strips" for whole belly clams. Clam strips come from surf clams, and they’ll be very tough if you fry them. This recipe is for a main-dish serving. If you want to serve these clams as an appetizer, reduce the quantities by half.

Dickson's Farmstand Meats Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.

This may be more of a rémoulade than a tartar sauce, but we've been making it this way since I came to the Oyster Bar. Has it changed at all since 1974? There's no way for me to know—but I doubt it. Be sure the hard-cooked egg and potato are cold when you make this.

"This is as good as it gets!" Alan exclaimed as he took his fourth forkful of this creation, followed by a fifth. Picture a warm, creamy, puffy bread pudding, straight from the oven, that tastes like it was made in a praline confectionery shop in New Orleans. You start with a loaf of challah, cut it into thick slices, and pour over a rich, creamy custard. Marble it with a buttery brown-sugar praline crunch filled with pecans and flavored with cinnamon. The secret is to refrigerate the pudding for several hours or overnight before baking; it's the long soak that makes this bread pudding the best you've ever tasted!

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Transform leftover turkey into the ultimate grilled cheese.

Choose dried chiles that are fairly flexible, a sign they're not too old.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine 8 to 12 hours before you plan to roast, pat it dry, and let it sit in the refrigerator, uncovered to dry the surface. If you don't have time to let it air-dry, do your best to thoroughly dry the surface after brining. Rubbing the skin with butter or oil will also encourage browning. Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.

Spruce up your fruit spread by adding this flavorful dip from CARNATION BREAKFAST ESSENTIALS®. Try this Vanilla-Cinnamon Fruit Dip recipe today!

Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."

Edward Lee, executive chef and owner of 610 Magnolia, in Louisville, Kentucky, shared this recipe exclusively with Epicurious. Known for blending Southern and Asian flavors, Lee uses the leftover turkey carcass to make a stock infused with country ham, ginger, garlic, and daikon radish. The richly aromatic stock forms the broth for Lee's ramen bowl, which he fills with tofu, avocado, watercress, scallions, shiitake mushrooms, soft-boiled eggs, and leftover turkey meat. Freshly grated Parmesan is the final, unexpected garnish. "It adds umami to the dish," says Lee, adding, "it disappears into the broth and adds a depth and nuttiness." For more on Lee, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

Jason Vincent, executive chef of Chicago's Nightwood, shared this recipe exclusively with Epicurious. His creative take on Thanksgiving leftovers does require some extra prep on Turkey Day—you need to add the enchilada sauce ingredients to the bottom of the turkey's roasting pan—but it's a technique Vincent has perfected over the years and will save you tons of time and effort in the end. "The sauce kind of makes itself," says Vincent. You can also make this recipe with a roast chicken, but be sure to soak the dried chiles—cover them in boiling water and let sit until softened, 25 to 30 minutes—before adding them to the sauce mixture. Also, have 2 cups of chicken stock or low-sodium chicken broth ready, and add it to the roasting pan if the bottom gets too dry. For more on Vincent, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

Chris Shepherd, executive chef and owner of Underbelly in Houston, Texas, shared this recipe exclusively with Epicurious. This Cajun and Creole classic is often served with rice, but Shepherd insists his version doesn't need the starchy side. Studded with turkey meat and andouille sausage, it's filling enough on its own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and flavors the dish. For newbies, Shepherd recommends patience. Roux must be cooked slowly over low heat and it requires just about constant attention, so take your time and be prepared to stir. For more on Shepherd, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.