Apple

Thyme really shines in this soup; sautéed apples are an interesting sweet garnish.

A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.

This moist spoon bread (a pudding-like bread made with cornmeal) tastes best warm.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests." This moist Bundt cake is a slight variation on a local award-winning recipe. After Wendy started making it, the dessert quickly became a family favorite.

The crust and filling can be made ahead.

Oregon's Willamette Valley produces great wines — as well as prunes, hazelnuts, and apples, which combine in this dessert.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

"While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse," writes Marge Frazier of Houston, Texas. "The salad with greens, fruits, and nuts was amazing. Plus it had a creamy maple dressing that was delicious."

Long ago on our honeymoon, we stayed at the Connaught Hotel in London, a bastion of comfortable English tradition. They served what I considered then, and still do, the finest of fruit crumbles. It was served very hot and had a thick golden crumb topping that was baked on top of perfectly cooked and sweetened fruit. Although the crumb topping was crisp on top, it remained pleasantly soft in the middle.

This free-form Italian tart has a tender and buttery crust; in the filling, Asian seasonings enhance the apples and pear, classic French dessert ingredients.

This free-form apple pie is shaped and cooked on a baking sheet—eliminating the need for a pie dish. Using milk instead of water in the crust makes it tender.

This recipe is perfect for Christmas Day breakfast since it can be completely assembled the night before and then baked in one batch in the oven.

Can be prepared in 45 minutes or less.

This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

Golden Delicious apples, as well as other good baking varieties like Rome Beauty, are a natural choice here.