For your Thanksgiving table, Alaska-made recipes for sides, sips and snacks

As you plan next week’s big meal, we have lots of great recipe ideas for you, including a list of pie and dessert recipes and a roundup of recipes for traditional subsistence holiday delicacies from around the state.

If you’re looking for new dishes to go with your bird, we’ve pulled together a bunch of sides, as well as a delicious bonus appetizer recipe and a festive cocktail, all of them from Alaska cooks. This set of recipes is full of Alaska-forward ideas for your table, including ways to use wild, local-grown and foraged foods and to add spice and surprising flavors to the usual fare.

[Where to get a Thanksgiving meal in Anchorage]

Smashed potato, harissa carrots and cranberry-mushroom stuffing

In honor of local farmers and foragers, here are a few side recipes from food writers Shannon Kuhn and Natasha Price, featuring Alaska-grown potatoes and carrots and wild-harvested cranberries and mushrooms — including smashed potatoes, harissa carrots and cranberry-mushroom stuffing.

Roasted Brussels sprouts with bacon and cranberries

Here’s a quick and easy Brussels sprout side with smoky bacon, sautéed onions and cranberries that come together beautifully on the plate.

Cilantro-lime roasted squash salad

A bright salad with acid and heat to balance out the onslaught of carbs.

Spicy mac and cheese, two ways

Bacon, kimchi and cheese might at first seem like an unlikely trio, but they all meld deliciously in Kim Sunee’s Korean twist on an American classic.

Or, Maya Wilson has a grown-up version of macaroni and cheese — comfort food with a jalapeno kick — for those in the house who appreciate a good macaroni and cheese made from scratch.

Hawaiian-style dinner rolls

A homemade version of grocery-store Hawaiian rolls, this recipe, made with pineapple juice, brings all sweetness, loft and squish.

For your appetizer tray, a truly great pimento cheese spread

South Carolina-born, James Beard-nominated baker Carlyle Watt shares his family’s pimento cheese recipe with Kim Sunee.

Roasted sweet potato and orange and green slaw with feta, dill and pomegranate

First, a fresh take on cabbage slaw kale and lots of green onion, fresh dill and a vinegar-forward dressing plus a final garnish of jewel-colored pomegranate. And, for potato lovers, an easy combo of fine-sliced fresh orange and sweet potato.

Spiced Earl Grey cranberry sauce

A fresh cranberry sauce that marries bergamot-scented Earl Grey tea with whole warming spices that play well with tart cranberry.

Oyster dressing

A spicy, briny recipe for stuffing that might taste even better the next day.

Pomegranate-Orange Moscow Mules

And just for fun, here’s a festive holiday cocktail from Maya Wilson that can easily be adapted to make it nonalcoholic.