Thyme

Offer this colorful condiment with assorted grilled vegetables or grilled tuna. It's also great when paired with fried calamari or used in tuna or potato salad.

A mix of butternut and acorn squash makes this soup silky and flavorful. Keep it bubbling on the stove to warm up any roaming ghosts and goblins as they return home from their Halloween rounds.

Probably the Shakers' greatest gift to American cookery was their knowledge and liberal use of herbs, which were relied upon to vary and enliven standard dishes. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

A main-dish salad that's perfect for a casual summer dinner. Using purchased roasted chicken or leftover cooked chicken makes it even easier.

For a hearty meal, just add some garlic mashed potatoes to go with the chicken. The recipe doubles easily.

The fruity flavors of pear nectar and Port enchance a sage-accented gravy. Pour a rich Pinot Noir throughout the meal. Watch how to prepare and carve your bird with our streaming video demonstration.

Top with sour cream and chopped cilantro.

Balsamic vinegar is boiled with a bit of sugar until they form a luscious syrup to drizzle over the potatoes and veal.

This recipe can be prepared in 45 minutes or less. Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt!

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust .

Great with grilled chicken or meats, or as an addition to hamburgers and other sandwiches. If available, use Vidalia or Maui onions for this delicious condiment.

This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.