Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking, but fear not: they’re blanched until soft and sweet before being stirred into the spuds (along with plenty of cream and parsley).

Featured in “The Glories of Garlic,” by Karen Shimizu.

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These skillet-cooked bitter greens, from Atlanta-based chef and restaurateur Linton Hopkins, get a flavor boost from garlic confit and sorghum gastrique. Lighter in flavor than molasses, sorghum syrup is frequently used as a sweetener for Southern dishes ranging from cornmeal mush to candied yams. Combined with vinegar and Sriracha, it becomes a regionally-inflected sweet-and-sour sauce.

Featured in: “The Glories of Garlic.”

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This rustic stuffing from Thomas Keller’s Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage. The staff at the restaurant makes it as part of their annual tradition of serving a Thanksgiving feast to Yountville-area veterans and their families. This recipe first appeared in our November 2014 issue and is a part of the story Holiday for the Heroes.

What You Will Need

• 12-in. Skillet
• Large Bowl
• 9″ x 13″ Baking Dish

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Oxygen is usually the enemy of wine, giving whites a metallic edge and reds an aroma like sawdust. But select wines, deliberately oxidized, transform into something beautiful. I think their complex, savory flavors go great with Thanksgiving dishes. Domaine de Montbourgeau l’Etoile 2010, a chardonnay-savagnin blend from France’s Jura region, offers notes of candied walnuts and salinity, which are great with white meat. Made with Lebanese grape varieties, Chateau Musar White 2003 stands up well to dark meat and starches with its distinct tannic structure, macerated stone-fruit flavors, and sage aromatics. Delicately sweet, Primitivo Quiles Fondillón Solera 1948, a Spanish red made from monastrell grapes, boasts dried cherry and roasted nut flavors, making it a natural partner to cranberry sauce.

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An exotic blend of sherry, vermouth, fresh juices, and cider, La Gallega, from TK bar, is the perfect accompaniment to the crisp fall weather.

MAKES ONE COCKTAIL

• 2 cups honey
• FOR THE COCKTAIL:
• 2 oz. Tio Pepe Palomino Fino Sherry
• ½ oz. Casa Mariol Sweet Vermouth
• ½ oz. lemon juice
• ½ oz. honey syrup
• ¼ oz. grapefruit juice
• 6 turns black pepper
• 2 oz. hard cider
• grapefruit peel, for garnish

1. Make the honey syrup: Combine honey and 1 cup water in a 2-qt. saucepan over high heat; boil. Reduce heat to medium and cook 5 minutes. Chill until ready to use.

2. Make the cocktail: Combine sherry, vermouth, lemon juice, syrup, grapefruit juice, and pepper in a cocktail shaker filled with ice; shake vigorously and strain into a txacoli glass filled with ice. Top with cider and garnish with grapefruit peel.

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This garlicky rice, inspired by the Filipino classic breakfast, is delicious with fried eggs and a drizzle of vinegar sauce. This recipe first appeared in the tablet edition of our November 2014 issue.

Editor’s note: This recipe was formerly titled “Philippine Garlic Fried Rice.” We’ve changed the title to reflect that this recipe departs from most typical Filipino preparations.

Equipment

• Skillet

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This butter-rich version of pâte sucrée (sweet pie crust) from pastry chef Scott Wheatfill of Las Vegas’ Bouchon Bakery, has a bit of almond flour, lending a nuttiness that complements sweet fruit fillings. Use it to make his holiday appropriate Apple Pie with almond cream and homemade apple butter.

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Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy

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At The Stinking Rose, a garlic-themed restaurant in the old Italian North Beach neighborhood of San Francisco, the motto is “we season our garlic with food.” This dish from their menu features manila clams steamed in wine with sautéed garlic, which perfumes the shellfish with its nutty fragrance. Serve it with some good Italian bread for mopping up the sauce. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.

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Each year when I visit my grandfather in Brittany, a pastoral region on France’s northwest coast, I return bearing delicious gifts for my friends: thin, delicate butter cookies called galettes bretonnes. What sets them apart are the Breton farmstead ingredients: freshly milled flour, just-laid eggs, and the region’s signature beurre demi-sel, a creamy butter containing less than 3 percent salt. Rich and subtly sweet, the cookies are heavenly crumbled over ice cream or nibbled alongside an afternoon cup of tea.

Galettes bretonnes are found throughout Brittany, but they first gained popularity in the small milling town of Pont-Aven toward the end of the 19th century. The boulangers there, who often exchanged bread for local farmers’ butter, used the excess dairy to make gâteau breton, a dense butter cake a foot in diameter that functioned as the sacramental bread.

The cake proved so cumbersome and weighty that the boulangerie customers who bought it to take to church began requesting smaller versions. To satisfy them, the bakers developed a cookie-sized variation that they called galettes.

The local specialty earned its fame in the late 1800s, when Paul Gauguin and other members of the Pont-Aven school of art drew flocks of tourists to the town aboard the new railroads, and shops dedicated to the treats proliferated.

One such store, Traou Mad de Pont-Aven, opened by the Le Villain family in 1920, has been making galettes de Pont-Aven for nearly a century. Today, the Le Villains’ cookies—crispy and golden with just a hint of salt to balance their sugar—are snatched up by vacationing Parisians and overseas travelers alike. But you don’t have to go to Brittany to get them. Traou Mad de Pont-Aven’s galettes de Pont-Aven can be ordered ($5 for a 3.5-oz. box) from simplygourmand.com.

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Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York.

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