Apple

Though not a traditional Thanksgiving spice, curry powder lends a wonderful and subtle flavor to this lovely side dish.

The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved. Active time: 45 min Start to finish: 1‚ hr

Tonya Morrison of Lewis Center, Ohio, writes: "My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir." In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

Active time: 15 min Start to finish: 15 min

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

This is a classic French preparation that is easy to prepare and quite light. Once you have mastered the base, you can add any fruit that you have on hand. It is a great brunch dish since it is not quite an entrée nor is it sweet enough to be a dessert. One omelette is just enough for two people, and since I think that it is almost impossible to make an attractive omelette large enough to feed six, it is best to make one recipe at a time when feeding more than two people. You can keep the finished omelettes warm in a preheated 300° oven while you make the necessary number.

The thing Hom likes most about this dessert is the contrast of the warm, sweet fruit and the cold, tangy crème fraîche. Active time: 15 min Start to finish: 20 min

Active time: 30 min Start to finish: 30 min

One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.

A favorite of Nancy's son.

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 1 hr

The lavish efforts involved — the vegetables are braised, then marinated, and finally sautéed — result in a succulent savory casserole that's spicy with pepper and juniper berries and sweet and sour with cherry nectar and vinegar; each vegetable gives the sweet and sour a slightly different twist. The chestnuts, cooked with salt pork, are particularly wonderful, salty and satisfying. Begin preparations at least 7 hours ahead of serving, since the vegetables must marinate for 6 hours.