New American cuisine remakes classic American dishes using the freshest ingredients available. Chefs add ethnic twists and are open to unlikely meats such as bison and antelope.
Though fennel and celery have similar textures, their tastes are quite different. Mark Bittman shows how to pair them in a refreshing salad with olive oil, lemon juice, pepper and Parmesan.
Calvados is a twice-distilled, aged brandy that tastes of the Normandy apples from which it is made. It adds unexpected depth to simple dishes and character to almost any recipe made with apples.
Chef Chris Kimball of "America's Test Kitchen" shares a step-by-step recipe for pumpkin and sweet-potato pie. He says adding vodka to the dough creates a lighter, flakier pie crust.
Quince paste, which tastes of apples and pears, pairs well with salty cheeses and provides a sweet lusciousness to salad dressings. A recipe for arugula salad with Manchego, roasted almonds and quince dressing highlights its culinary strengths.
Chefs, writers and others share ideas for Thanksgiving leftovers. Possibilities range from turkey sandwiches and turkey enchiladas to taccone con taccino, a square, flat noodle with a ragu.