Do you have a secret passion for Thanksgiving sides? We do, too! While we love turkey, we can’t seem to get enough of mom’s green bean casserole, silky mashed potatoes and, of course, her famous sweet potato casserole. In fact, this week’s Secret Ingredient encore episode features a recipe for a spiced up version of mom’s classic topped with all-natural marshmallows. Handcrafted without chemical emulsifiers, thickeners, artificial colors or flavors, all-natural marshmallows are the secret to a deliciously sweet Thanksgiving.

Get the Recipe: Coconut-Marshmallow Spiced Sweet Potatoes

Tired of the same old soup? Tune in to this week’s encore episode of Secret Ingredient featuring a classic butternut squash soup recipe plus three variations–Apple-Gorgonzola-Almond, Thai-Inspired, and Southwestern–each made even more rich and flavorful with our very own secret ingredient: 365 Everyday Value Low-Sodium Organic Chicken Broth. Check out our quick garnishing tips for each recipe, guaranteed to “soup up” lunchtime or dinnertime.

Get the recipes: Classic Butternut Squash Soup and Variations

In preparation for Thanksgiving, we’ve put together a winner of a stuffing recipe using this week’s secret ingredient, Whole Foods Market Fresh Chicken Sausage. Made in-house with the finest cuts of chicken and a blend of herbs, spices and seasonings, our chicken sausage adds a special touch to our recipe for Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing. We’ve also included a recipe for Buttermilk Cornbread that’s perfect for our stuffing recipe and even better when paired with steaming bowls of chili or eaten on its own with a pat of butter and a drizzle of honey.

Get the Recipe: Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing

Get the Recipe: Buttermilk Cornbread

You probably have this week’s secret ingredient sitting in your pantry right now. It’s Old Bay Seasoning and for over 60 years its proprietary blend of spices, including celery salt, mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon and paprika has been the secret ingredient for adding that extra special zing to all types of seafood dishes. Most home cooks use it to flavor steamed shrimp, but this week’s encore presentation features a recipe from guest Chef Chris Schlesinger of the East Coast Grill where Old Bay Seasoning takes on a more flavorful and starring role.

Get the Recipe: Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo

Think making pasta at home requires expensive equipment and hours of your time? Think again! This week’s Secret Ingredient episode features guest chef Michael Romano from Union Square Restaurant Group as he shares his secrets for making fresh pasta with creamy carbonara sauce in just 30 minutes. Michael also shows why choosing the right flour makes a difference when it comes to making perfect pasta.

Get the Recipe: Frascatelli Carbonara with Sweet Corn

Who says banana bread needs to be a guilty pleasure? Try this banana bread that delivers moist banana goodness without extra fat and calories in this week’s encore presentation. Plus, we used EARTH University™ bananas grown in Costa Rica, a Whole Foods Market exclusive, that not only offer sweet banana flavor, but also support education, entrepreneurship, and sustainable agriculture in the developing world.

Get the Recipes: Banana Bread and Banana Bread Pancakes

Looking for a simple way to spice up breakfast? Join Todd Coleman, Saveur magazine’s food editor, as makes this south-of-the-border breakfast classic originally created to use up day-old tortillas.  Todd makes his own crisp chips using 365 Everyday Value® Organic Corn Tortillas which add rustic flavor and texture when tossed with roasted tomato sauce, sautéed chorizo and chipotle peppers en adobo. Easy to make and sure to please, this version of chilaquiles will add sizzle to any weekday breakfast or weekend brunch.

Get the Recipe: Chilaquiles

Ever tried cooking with coffee? Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas, uses cofffee in one of his signature dishes. In this week’s encore presentation, he has adapted the recipe for his famous smoked, coffee-rubbed brisket for the home kitchen by roasting the brisket rather than smoking it. Easy to assemble and cook, this brisket packs amazing flavor and can be served warm or at room temperature.

Get the Recipe: Lou Lambert’s Coffee-Rubbed Brisket

Savor summer’s bountiful harvest with guest Peter Hoffman, chef-owner of Savoy and Back Forty. Hoffman shares his passion for seasonal flavors and local produce in this recipe featuring the best of summer ingredients.

Get the Recipe: Grilled Eggplant with Cilantro Salsa Verde