Thanksgiving may be next week, but we're joined by joined by New York Times food columnist and cookbook author Melissa Clark for offer tips on how you can get started early on your favorite holiday dishes. She’ll cover everything from the many ways to cook a turkey, to her favorite new recipes for sides and desserts. You can read more about Melissa Clark's suggestions for making Thanksgiving dinner in eight hours here.

Check out two of Melissa Clark's recipes below! 

Cranberry Sauce with Lime and Pecans

Time: 20 minutes plus at least 3 hours chilling; can be made up to 5 days ahead

Serves 8

1 (12-ounce) bag fresh cranberries

3/4 cup sugar

2 tablespoons honey

1 tablespoon fresh lime zest

1 teaspoon freshly grated lime zest

Pinch salt

1/2 cup chopped toasted pecans (or walnuts)

1. In a medium saucepan, combine cranberries, sugar, and honey. Bring to a boil over medium-high heat, then simmer until the cranberries pop and burst, about 7 to 10 minutes.

2. Stir in the lime juice, zest and salt and let the mixture cool. Transfer to a container and chill until thoroughly cold, at least 3 hours. Just before serving, stir in the nuts.

Make-Ahead Gravy

It’s worth making your own stock for this.

Yield: 5 to 6 cups

Time: 20 minutes, with premade stock; can be made 5 days ahead

6 tablespoons unsalted butter

2 tablespoons olive oil

1/2 cup flour

Salt and pepper

4 to 5 cups rich turkey or chicken stock, warmed

Turkey drippings, optional

1. Melt butter with the oil in a medium saucepan over medium heat. Sprinkle the flour into the butter, stirring constantly, and cook until flour is golden brown, about 5 minutes. Adjust heat so mixture does not burn.

2. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool, cover and chill.

3. When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings to gravy. Taste and adjust seasoning, then serve.