Iceberg Harvesters and Thanksgiving

John "Doc" Willoughby, editor of Gourmet magazine, talks about iceberg harvesters and shares some Thanksgiving recipes. Gourmet's special Thanksgiving issue is on newsstands now.

Corn-Bread and Chorizo Stuffing

Serves 8

Active time: 20 min Start to finish: 2 1/4 hr

arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors - it's that good.

Skillet Corn Bread

Serves 8

Active time:10 min Start to finish:30 min

Poblano Potato Gratin

Serves 8 (side dish)

Active time: 45 min Start to finish: 2 ½ hr

rajas refers to thin strips of roasted chiles. Although they commonly spice up everything from stews to tamales, rajas are best when adding a kick to creamy dishes. Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.

rajas: Lay chiles on a gas burner over high heat or in a broiler, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.

When are cool enough to handle, peel or rub off the skin, slit chiles lengthwise. Stem, seed and de-vein. Cut lengthwise into thin strips.

rajas from heat. Reserve 1/2 cup rajas for topping.

rajas, and pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.

Cook's Note: Rajas can be made 3 days ahead and chilled; gratin can be made 1 day ahead and chilled. Bring to room temperature and reheat, covered, in a 350°F oven (about 30 minutes).

Roasted Potatoes and Shallots

Serves 6

Active time: 15 min Start to finish: 1 1/2 hr

Cook's note: Shallots (but not potatoes) can be roasted (for 30 minutes only) one day ahead and chilled.

Music break: The Way I Do by T.H. White