Sherry, button mushrooms, and fresh cream class up the casserole at Shannon Overmiller's house.

Chef Shannon Overmiller of the Majestic has two green bean casseroles on her Thanksgiving table every year: a home-style classic with Campbell’s cream of mushroom soup and French’s onions, and this (just slightly) dressed-up spin, which features green beans folded into a fresh mushroom cream sauce and crowned with a fried shallot topping.

Her brothers insist on the former, but we couldn’t help begging for the latter.

Green Bean Casserole

Serves 6 to 8

Mushroom stuffing is always on the plate at the Leeds family Thanksgiving.

When we asked chef-owner Jamie Leeds of Hank’s Oyster Bar about her Thanksgiving traditions, we thought she’d recall a complicated oyster stuffing that starts with shucking dozens of bivalves. Thankfully, no: The two most reliable dishes on the Leeds family table are mother Mitzi’s mushroom stuffing and canned Ocean Spray cranberry sauce. The latter requires no recipe, so we asked for her mom’s formula for an earthy stuffing packed with fresh wild mushrooms (sourced from the farmers’ market if possible, or from a pro forager if you’re lucky enough to know one). Leeds says the best part is picking the flavorful blend out of the turkey cavity. For tips on safely cooking stuffing in the turkey, see our chat with chef Robert Wiedmaier; otherwise, follow the baking instructions below.

Whoopie pies are a tradition in chef Mallory Staley's family. Photograph by Erik Uecke

Pastry chef Mallory Staley whips up playful riffs on classic confections for 1789 Restaurant—think spiced pumpkin crème brûlée with beer gelée and toasted marshmallow—but when it comes to her family Thanksgiving, it’s all about tradition. One sweet that’s guaranteed to be on the table every year: Grandma’s whoopie pies. These crowd pleasers can be assembled two to three days in advance, though you could make the pie batter and filling a week ahead and finish the treats just before guests arrive.

This vibrant stuffing from chef Mike Isabella may look familiar: The Graffiato chef-owner conceived the dish during a quick-fire challenge on Top Chef All-Stars, where the cheftestants scrambled to create stuffing after cutlery and utensils were removed from the kitchen. Tre Wilcox took the prize, but Isabella’s bright riff on paella with saffron, piquillo peppers, and chorizo is a winner on the toque’s home table. Isabella likes to use it with a turkey for Thanksgiving, but even if you’re not cooking the big bird, it’ll make a zesty filling for wild game, peppers, and even whole roast fish.

Learn how to make the perfect burger from a chef who makes one of the city's best for your backyard barbecue this weekend. Photograph by Scott Suchman

Nothing celebrates the end of white-pants season like a Labor Day cookout, so why not let your favorite local restaurants help with the menu? We scoured our Recipe Sleuth files with a backyard feast in mind, and put together a lineup that's a little retro and a lot of fun.

If you're planning on a big get together, many of the items like the punch, deviled eggs, and corn dogs can be prepped in advance and finished or assembled the day-of. Headed to a potluck? Whip up Justin Bittner's buttermilk pie—one of our favorite items at Bar Pilar in this year's Cheap Eats—for a surefire crowd pleaser.

Labor Day Backyard Cookout

Drinks: Hank's Oyster Bar Church Lady Punch

Appetizers: Firefly's Deviled Eggs and ChurchKey's Shrimp Corn Dogs

Main Courses: Michael Landrum's Perfect Hamburger with a side of Jack Rose's Cole Slaw and Vidalia's Mac and Cheese 

Dessert: Bar Pilar's Buttermilk Pie

Rainbow sherbet is the centerpiece of this fruity, festive punch. Photograph by Kyle Gustafson

“This drink is a throwback to the church socials of our youth," says Megan Coyle, the mixologist at the newly opened lounge adjoining Hank's Oyster Bar in Dupont Circle. "There always seemed to be the ubiquitous bowl of brightly colored punch with an island of ice cream or sherbet floating—and slowly melting—in the center...For the most part, I remember these punches as being non alcoholic, but I certainly wouldn't  have put it past those venerable women to have had a little something extra on hand to make all that socializing a little more lubricated."

Sophie's inexpensive salad whose simplicity reminds her of home. Photograph by John Wilwol

If I were a businessman (and it should be immediately apparent from my choice of career that I am not), one of the first things I’d do is import Sainsbury’s to the U.S. The British supermarket chain is probably the thing I miss most from home (hopefully my mom isn’t reading this), and it’s just about impossible to find anything here that even comes close. British pork-belly mini joints with apple-and-shallot stuffing? Done. Broccoli-and-Stilton quiche with a crunch cheddar crumb? Sold. Looking at the Web site now is enough to make my poor, Trader Joe’s-condemned self weep. What I wouldn’t give right now for a Gruyère-topped bap (a soft roll) or six.

The brilliant thing about British supermarket chains is that they put mini stores on almost every street corner, meaning organic arugula and Oyster Bay wine are just steps away no matter where you are. And it also means that pre-made lunch options are a cinch, whether you’re a fan of char-grilled vegetable couscous for £1.59 (about $2.50) or edamame-and-butter-bean salad for a mere £1.99 (about $3.15). Getting a wholesome lunch in England is an inexpensive cinch, even if you’re confronted with Cadbury’s chocolate at every checkout line. Getting lunch in DC? I don’t have a window in my office, but if I did I’d be looking out at a Staples, a Potbelly, and a Corner Bakery, none of which seem to be tempting me with the siren call of whole grains and exotic vegetables. Yes, there’s always my hometown import, Pret A Manger, but my monthly spending there is starting to rival my mortgage, and the staff give me the same kind of judgmental looks that bartenders give alcoholics.