I'm officially in love with this healthy, creamy, herby sauce. It has a little tang from white balsamic vinegar and fresh lemon juice, and a bit of sweetness from honey. You can adapt this recipe for any leafy green herb you have around and you don't need four different herbs -- just a few would be fine. (Chervil, mint, and tarragon would be good, too. You could also put some spinach or green onions in the sauce. Do whatever you want!) Then grill up some chicken, dollop the sauce on, top with spinach and tomato, and enjoy! You could also shred up the chicken, toss it with the sauce, and make Green Goddess Chicken Salad Sandwiches.

What to make on Thanksgiving when turkey is a bit too much, when you are planning a romantic dinner for two, when your friends do not like white meat, or simply when you are up for something a little bit more adventurous than just a good old roasted bird. This is a dish that preserves the spirit of the Thanksgiving meal, without really having to do the entire thing.

When we were kids my step mom Jennie made fantastic turkey, wrapped in bacon and roasted to juicy perfection. Jennie is a great cook - following instincts and sense of flavor rather than recipes, and I don't remember her ever making a bad meal. This is my version of her bacon bird - I used a 14 pounder but if you want larger or smaller then just adjust the amounts and times accordingly—this is your bird!

This is not the confit they teach in cooking school, or the kind served at restaurants. It's the kind you can make any time -- all you need are a few good duck legs, a skillet and some very basic spices. And it's just as good. Melissa Clark's method is very simple, and the best perk is you don't need to come up with a vat of duck fat before you get going -- you just render some out from the cured duck legs themselves. Note: This recipe is easily halved. Adapted very slightly from In the Kitchen with a Good Appetite by Melissa Clark.