First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other seasonings bloom for a fragrant blend that tastes like sausage.

These Thanksgiving stuffing and dressing recipes include something for everyone, including vegetarian and gluten-free options.

Ryan Liebe for The New York Times. Food Stylist: Erika Joyce. Here’s what you need to make this year’s classic holiday pies, tarts and cakes shine. Craig Lee for The New York Times This cake is warmly spiced with cinnamon; packed with coconut, raisins and nuts; and finished with a tangy cream cheese dressing. This buttermilk pie is a Southern classic. You’ll know when it’s ready when it jiggles just out of the oven. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. Joseph De Leo for The New York Times. Food Stylist: Monica Pierini. You could make an apple pie, but why hide all of those farmers’ market apples underneath a heavy crust? This crust, a simple press-in version of the classic, is easy work.

I like to think about the entire Thanksgiving holiday, including the weeks of planning, the food, the love of family, even piles of dirty dishes — the whole shebang, really, like the beloved pumpkin pie itself.