So you don't have a degree from Le Cordon Bleu. Or a Michelin star. Or a $47,000 stove (yes, they actually make a $47,000 stove). You can still cook Thanksgiving like a James Beard chef. No, really, you can.

Ryan Liebe for The New York Times. Food Stylist: Erika Joyce. Here’s what you need to make this year’s classic holiday pies, tarts and cakes shine. Craig Lee for The New York Times This cake is warmly spiced with cinnamon; packed with coconut, raisins and nuts; and finished with a tangy cream cheese dressing. This buttermilk pie is a Southern classic. You’ll know when it’s ready when it jiggles just out of the oven. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. Joseph De Leo for The New York Times. Food Stylist: Monica Pierini. You could make an apple pie, but why hide all of those farmers’ market apples underneath a heavy crust? This crust, a simple press-in version of the classic, is easy work.