Parade

Brushing the pastry with egg adds shine while it bakes.

Browning the lamb shanks helps seal in the juices when they braise.

Roasting the turkey under foil for the first 1 1/2 hours infuses lots of moisture and flavor into the bird.

Prepare the giblet gravy while the roasted turkey rests.

A glaze lacquers and flavors the bird.

Make this side dish a day or two ahead. On Thanksgiving, reheat it in the oven or microwave.

Make up to three weeks ahead and freeze. Defrost before the big day.

This sweet and savory stuffing can be made two weeks ahead and frozen. Defrost it in the refrigerator the night before Thanksgiving.

The chicken cooks quickly. Check often so that it doesn't overcook

Start with a large platter.

Skirt steak, which is full of flavor and holds marinades well, is the essential beef cut for fajitas.

To keep the pie crust from getting soggy, brush the bottom with egg white.

We love to make sorbet when local berries are in season. The Simple Sugar Syrup keeps in your fridge for weeks.

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

Sour cherries have a short season. If you can't find fresh ones, use quick-frozen or canned sour cherries.

To keep this dish colorful, be sure to layer the red tomatoes inside the yellow peppers and the yellow tomatoes inside the red peppers.

Toss with the vinaigrette while rice is warm, so it absorbs the flavors.

Papaya brings a fresh twist to the traditional tomato salsa.

Rosé wine with fresh fruit adds the right touch to this spiced-up menu.