Farm-to-feast Thanksgiving recipes

Photo by Yunhee Kim

Heritage turkey with crisped pancetta and rosemary

Heritage turkey thighs and legs have amazing flavor but can be tough. For best results, braise the legs and thighs and roast the breast. Do this for regular turkey as well, to prevent dried-out breast meat.

Recipe: Heritage turkey with crisped pancetta and rosemary and Rich brown gravy

Photo by Yunhee Kim

Wild mushroom and butternut squash bread pudding

This works really well as a vegetarian main dish, too.

Recipe: Wild mushroom and butternut squash bread pudding

Photo by Yunhee Kim

Mushroom, chicory, and celery root salad

Make the dressing directly in a storage jar the day before.

Recipe: Mushroom, chicory, and celery root salad

Photo by Thomas J. Story

Tips for great-tasting mushrooms

Cleaning: Wipe mushrooms with a moist paper towel. Don't wash or brush, which can damage them. If you see a lot of compacted dirt, scrape it off with a knife.

Storing: Use a paper bag, not plastic-which doesn't let them breathe, so they soften and rot. Even if you forget them in the paper bag, they won't be bad, just dried, and you can reconstitute them in hot water.

Photo by Yunhee Kim

Makah Ozette potatoes with bacon cream

The bacon cream melts to give the potatoes a rich, salty glaze.

Recipe: Makah Ozette potatoes with bacon cream

Photo by Yunhee Kim

Cranberry frangipane crostata

Emmer farro flour, made from whole-grain emmer wheat, gives the crostata a rustic texture and great flavor. Because it's low in gluten, it needs to be mixed with all-purpose flour to hold the crust together. Sweet frangipane (almost pastry cream) mellows the tart cranberries.

Recipe: Cranberry frangipane crostata