Jamie Purviance

Grilling the turkey frees up the oven for the rest of the feast. Learn how to turn out a perfect grilled turkey in PREP SCHOOL.

Red peppers and fennel add sweetness and color to this southern-style stuffing.

Haemul pa jeon—savory pancakes that are crispy outside and soft and tender inside—are a popular side dish. They're best served warm, then dipped in a sauce of soy, lemon, and sesame.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

It's hard to overstate the importance of kimchi, which is typically a spicy dish of fermented firm leafy cabbage and other vegetables. This mild version omits chilies. Begin making it at least three days ahead.

Ancho chile powder gives the meat its southwestern flavor. Chef Purviance suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.

Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.

Four ingredients — and packed with flavor. **What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).