Menu for a Small Thanksgiving Gathering

Each plump bird makes two servings with both light and dark meat. To serve, simply use kitchen shears to halve each hen lengthwise.

A quick brushing of sauce gives the nicely browned hens an appealing gloss. The sauce can be made a day ahead.

Look for ginger preserves with other preserves, jams, or jellies, or in the gourmet section of the supermarket. If it's unavailable, the combination of orange marmalade and fresh ginger makes a tasty alternative.

If you're looking for a pretty salad to round out your holiday menu, try this spinach combo with its peppy balsamic vinaigrette dressing.

Here's a great idea for holiday potlucks. Marinate and tote the cut-up vegetables separately in resealable plastic bags, then unpack them in rows on a platter just before serving.

So creamy, good, and easy! This delicious side dish can be assembled and refrigerated for up to two hours before baking; then add a few extra minutes to the baking time.

These rolls are so easy to make, you can bake them just before dinner. Or give yourself some extra time for last-minute preparation by baking and freezing them ahead.

Savory golden-orange soup is a festive first course. Chicken broth and olive oil add body to the soup's flavor.

Be sure the peaches are packed in heavy syrup -- it's the sweetness from the syrup that helps tame the tartness of the cranberries.

The trick to caramelizing sugar for the topper is shaking, not stirring, until the sugar begins to melt. Then stir with a wooden spoon so the sugar cooks evenly. Don't let it get too brown because the melted sugar will continue to darken after it's removed from the heat.