Americans across the country celebrate Thanksgiving as a day to gather with family and friends, express gratitude and cherish togetherness. But it’s also an occasion to show off one’s culinary skills and bring regional and cultural influences to the table. From the green bean casseroles and salads of the West to the pumpkin empanadas and stuffings of the South, Thanksgiving side dishes are varied and often influenced by local produce and the multicultural communities that call those regions home. Here are a few to consider adding to your Thanksgiving menu this year:

Whether prepared as a salad, or as fruity pudding or bread, persimmons are versatile and can be served in many ways. Something Embassy Suites by Hilton San Rafael Marin County, north of San Francisco, knows well. They serve theirs in a fresh holiday salad that combines the golden fruit with pomegranates, walnuts, goat cheese and bib lettuce. Seconds, anyone?

Head even farther west and you’ll find an entirely different sort of casserole. Green beans, string beans, haricot verts — whatever moniker you give them, they’ll likely have a place on your Thanksgiving table in the Midwest. And considering Wisconsin is the country’s largest producer of green beans, it’s no surprise that our regional roundup includes this often-served dish. While the original green bean casserole called for green beans, cream of mushroom soup, black pepper, milk, soy sauce and crispy fried onions, new recipes embrace different ingredients — such as garlic and fresh cremini mushrooms or incorporating bacon and cheddar — to add a fun and modern twist.

Venture south to Florida, for example, and you’ll discover an exciting and flavorful turkey rendition at Hilton Cabana Miami Beach. Here, the bird gets a regional twist that captures the spirit and flavors of the area's vibrant Cuban community. Available on Thanksgiving Day, the property’s Cuban Medianoche sandwich features oven-roasted turkey breast with crispy pickles, sweet ham, Swiss cheese and dijonaisse sauce — all served with a side of sweet potato puffs, of course.

Nowadays, a quick search for pie recipes yields dizzying and inventive results ranging from butternut squash and cranberry Linzer tart to sweet potato-miso and chai-spiced banana cream. Our advice? Stick to what’s local for your region, like blueberry, cranberry or huckleberry on the East Coast. Maine blueberry season typically runs from late July to early September, meaning you can gather and freeze the goods yourself to have on hand for a wild blueberry pie that will have everyone saying, “thank you berry much!”

One thing is for certain. No matter where you spend the holidays or what region influences your menu, a table laid with one (or all!) of these delectable sides is guaranteed to please.

Formerly an assistant editor at Travel + Leisure, Los Angeles-based Tanvi Chheda has been freelancing for 15 years. Her work has appeared in The New York Times, Wall Street Journal, AFAR, Virtuoso Life, Four Seasons magazine, Qantas, Inspirato, Invited, Pasadena magazine and OLTRE and Ciao Bambino, among others. She writes mostly about lifestyle and travel, which often spills into arts & culture, food, design and more. With two young children, family travel is also a passion of hers. Given her South Asian heritage, she writes about India quite frequently as well (she was born in India and speaks three Indian languages). When not traveling or writing, she enjoys reading, cooking and spending time outdoors.