We couldn’t resist creating a menu of our staff’s favorite Thanksgiving recipes—from Louisiana-style spinach madeleine and cheddar cheese biscuits to family heirloom recipes such as apple, sausage, and sage stuffing and Van Valkenburg hot slaw—updated with new classics including an autumn panzanella, sage-brined turkey, and brown butter walnut pie with sour whipped cream. This crowd-pleasing spread definitely has something for everyone. Get the full menu »

UNITED STATES You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon. On board a friend’s boat in Alaskan waters, we improvised this method with strips from cedar logs. Back home, we substituted shakes of untreated aromatic cedar (sold by the bundle at lumberyards and hardware stores).

This drink is one of our favorites to make with Rittenhouse rye whiskey. See the recipe for New York Cocktail »

A crunchy crust and pudding-like filling make this pie a standout.

Caramel and rum are perfect partners for bananas in this thick and creamy milk shake, a riff on a classic New Orleans dessert; we got the idea for the shake from our friend Drew Curren, chef of 24 Diner in Austin, Texas. You can substitute a porter beer for the rum, if you like.

Indulge in a creamy, frosty blend of caramel and vanilla.

This recipe for a chocolate and banana layered shake is based on one in Thoroughly Modern Milkshakes (Norton, 2009) by Adam Ried. Get the recipe for Vanilla Banana Black & White Milkshake »

The crust is made with raw pecans, a flavorful counterpoint to the traditional spiced filling. Plus, this pie is naturally gluten-free.

It’s easy, and worthwhile, to filet your own salmon: not only is doing so far more economical than buying presliced filets, but the practice gives you access to all the tasty, overlooked parts of the fish, such as the belly, head, and collars. See How to Filet a Salmon »

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.

By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.

A mix of orange flower water and gin gives this venerable New Orleans cocktail a floral character with hints of juniper, while an egg white and heavy cream give it frothy body. The longer you shake the cocktail, the frothier it gets. See the recipe for Henry C. Ramos’s Gin Fizz »

Horchata, a cool, creamy drink popular across Latin America, is frequently made from ground almonds and rice. This decadent adaptation, spiked with cinnamon and dark chocolate, tastes rich and nutty and makes a delightful liquid dessert.

This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.

This drink takes its ruby color from blackberry liqueur.

This recipe is based on one in Thoroughly Modern Milkshakes by Adam Ried.

SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version. See the recipe for Pumpkin Pie »

The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas.

Lime juice, Worcestershire, and hot sauce add kick to this spicy lager refresher.

Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See the recipe for Grilled Baby Artichokes »

Watermelon gives the Silver Coin Margarita, from Austin’s Fonda San Miguel, its refreshing kick. We recommend using Herradura Silver Tequila.

This elegant shaken margarita is more tart than sweet.

Throughout the South, sweet tea is nothing to be taken lightly—most families have a preferred recipe, this is ours. Get the recipe for Sweet Iced Tea »

This classic cocktail was likely invented at Harry’s New York Bar in Paris, circa 1931. See the recipe for Sidecar »