Jeremy Liebman

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.

To check if your meringue is stiff, lift the beaters out of the bowl and upend them: The peaks should stick straight up.

It might seem like a long time, but cooking the bacon until it’s well-done means it’ll stay crisp at the table.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

Drying out the challah lets the Baked French Toast absorb the custard without going to mush and top it off with a pecan crumble for an extra crunch.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Sweet, salty, and a little chewy, this almond granola bars recipe comes in handy for breakfast or a midday treat.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

Traditional Thanksgiving flavors (winter squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous.

This sweet potato recipe is glazed with bourbon and maple syrup.