Chefs from Thailand and France offer ideas for turning the typical turkey main course and sweet-potato casserole side into something new. Joël Robuchon uses a free-range bird and a series of rotations to help it cook evenly, while Lulzim Rexhepi fortifies his mashed sweet potatoes with coconut milk, cinnamon and brown sugar.
A sliver of northern Spain that rests on the Bay of Biscay is known as "The Land of Cheese." The specialty of the region is Cabrales, a blue cow's cheese named after the town in Asturias where it was first made.
Giuseppe Barbero, who runs Osteria del Boccondivino in the heart of Italy's "Slow Food" country, perfected his panna cotta recipe 23 years ago and has been gaining a following for it ever since. "It has to taste fresh, to still have a milky flavor," he said. "Then you have to feel the creaminess and softness when you eat it."