Winter

The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.

These are especially good when made with leftover grilled turkey.

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

Diane Brown Savahge of Los Angeles, California, writes: "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including this one."

Hachiya persimmons, which are very soft when ripe, are preferred here (to slice them, use a serrated knife), but ripe Fuyus will work nicely, too.

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

This is a sweet dessert compote — it does not go with the turkey. The oranges are cooked to make sure all the bitterness is released, so it's important that they're sliced very thin — an extremely sharp thin-bladed knife is best for the task.

Chunks of tender cauliflower and potato tossed with Indian spices give this stuffing a lovely, distinctive texture and flavor.

This risotto is a delicious way to add vibrant color — and a bit of Italy — to the normally muted Thanksgiving table.

Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty — it's edible, too.

Spaetzle, tender little morsels that are like a cross between a noodle and a dumpling, are common to Austrian, German, and Swiss cuisine.