Chris Coombs, executive chef and owner of restaurants Deuxave, Boston Chops and Dbar, shares some holiday recipes: Pumpkin seed brittle, turkey brine, pickled cranberries, cornbread sausage stuffing and pumpkin cheesecake.

Pumpkin Seed Brittle

Turkey Brine

Pickled Cranberries

Cornbread Sausage Stuffing

Pumpkin Cheesecake

For the ginger snap crust:

Coombs and Boston Wine School Founder Jonathan Alsop joined Greater Boston to talk about Thanksgiving food and wine: