Hors D'Oeuvres
   
  Meat & Fish
     
 
Bruschetta of Clam Ragout With Pancetta
TOM COLICCHIO of Craft
     
   
Chicken-Liver Crostini
EGIDIANA MACCIONI of Le Cirque
     
   

Crab Pot Stickers With Sesame Dipping Sauce
PATRICIA YEO of AZ

     
   
Lightly Smoked Salmon With Beet Purée on Brioche
DAN BARBER of Blue Hill
     
   
Razor-Clam Crudo
DAVE PASTERNACK of Esca
     
 
Spaghetti Squash with Glazed Chestnuts
LAURANT GRAS of Bistro du Vent
     
 
Stuffed Oakwood Shiitake With Chestnut and Apple Chutney
PHILIPPE BERTINEAU of Payard Patisserie and Bistro
     
 
Tosta de Boquerones (Toast With Marinated Fresh Anchovies)
LUIS BOLLO of Meigas
     
 
Tuna-Wasabi Wonton
JEAN-GEORGES VONGERICHTEN of Jean Georges, Vong and Jo Jo
   
  Vegetarian
     
   

Cheese Gougères
TERRANCE BRENNAN of Artisanal and Picholine

     
 
Deviled Eggs
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
     
   
Ricotta Toast Points
TODD ENGLISH of Todd English's Olives NY
     
 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
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