Add exotic spices to Thanksgiving feast

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More than any other holiday meal, Thanksgiving dinner is about tradition. Next Thursday isn't the day to substitute salmon for turkey or skip the cranberries in favor of barbecue sauce. That doesn't mean that creative cooks must be slaves to Thanksgiving dinners past. If the prospect of a groaning table of old favorites is starting to seem boring, introduce some exotic flavors to your Thanksgiving favorites.

Sag Harbor writer Lauren Chattman's recipe for cranberry
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for cranberry sauce with Chinese five spice is a simple way to spice up a traditional dish.

Sag Harbor writer Lauren Chattman's recipe for bread
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for bread stuffing with chorizo, almonds and smoked paprika evokes a Spanish flavor. (Nov. 7, 2011)

Sag Harbor writer Lauren Chattman's recipe for green
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for green beans with Za'atar, a traditional Middle Eastern blend of dried herbs and spices, is an alternative take on a common side dish. (Nov. 7, 2011)

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Sag Harbor writer Lauren Chattman's recipe for bread
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for bread stuffing with chorizo, almonds and smoked paprika evokes a Spanish flavor. (Nov. 7, 2011)

Sag Harbor writer Lauren Chattman's recipe for cranberry
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for cranberry sauce with Chinese five spice is a simple way to spice up a traditional dish.

Sag Harbor writer Lauren Chattman's recipe for bread
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for bread stuffing with chorizo, almonds and smoked paprika evokes a Spanish flavor. (Nov. 7, 2011)

Sag Harbor writer Lauren Chattman's recipe for brined
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for brined turkey with southwestern spice rub is best served with cranberry sauce. (Nov. 7, 2011)

Sag Harbor writer Lauren Chattman's recipe for brined
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for brined turkey with southwestern spice rub is best served with cranberry sauce. (Nov. 7, 2011)

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Sag Harbor writer Lauren Chattman's recipe for pear
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for pear and ginger tart is prepared with a cardamom crust. (Nov. 7, 2011)

Sag Harbor writer Lauren Chattman's recipe for pear
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for pear and ginger tart is prepared with a cardamom crust. (Nov. 7, 2011)

Sag Harbor writer Lauren Chattman's recipe recipe for
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe recipe for brined turkey with southwestern spice rub, green beans with Za'atar, a traditional Middle Eastern blend of dried herbs and spices, and bread stuffing with chorizo, almonds and smoked paprika to evoke a Spanish flavor. (Nov. 7, 2011)

Sag Harbor writer Lauren Chattman's suggests spicing up
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's suggests spicing up your traditional Thanksgiving menu with her recipes that include a variety of spices.(Nov. 7, 2011)

This brined turkey with Southwestern spice rub is
(Credit: Doug Young)

This brined turkey with Southwestern spice rub is best served with cranberry sauce. (Nov. 7, 2011)

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Sag Harbor writer Lauren Chattman's recipe for brined
(Credit: Doug Young)

Sag Harbor writer Lauren Chattman's recipe for brined turkey with southwestern spice rub is best served with cranberry sauce. (Nov. 7, 2011)

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