Farm-to-Feast Thanksgiving

Is this your year to try a heritage turkey? Many people favor them over standard grocery store birds for their deep flavor, but they do require careful cooking to be tender. With this recipe we show you how.

Recipe: Heritage Turkey with Crisped Pancetta and Rosemary and Rich Brown Gravy

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

Recipe: Wild mushroom and butternut squash bread pudding

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

Recipe: Mushroom, chicory, and celery root salad

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.

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

Recipe: Makah Ozette potatoes with bacon cream

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