Cashew

In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.

For a festive presentation, place the toffee in clear cellophane bags and tie with French silk ribbon.

Sue Ellison of Edgewater, Colorado, writes: "Although I play guitar and piano, and have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants." Roasted pine nuts add a southwestern accent to this lightly sweetened granola. Once the granola has cooled, leave it in large chunks for a snack or crumble it into bits for a cereal topping. Either way, it will keep up to one week if stored airtight.

This easy pâté can be made three days ahead.

Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from the chilies. If anchos or similar dried chilies are not readily available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when puréeing.

This inventive salad is a terrific addition to any summer buffet. For this party, also prepare red cabbage coleslaw, or buy some at the market or a take-out spot.

Can be prepared in 45 minutes or less.

A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.

Marge Dawson of Ivoryton, Connecticut, writes: "My daughter and I went to Thali, an Indian restaurant in New Canaan, Connecticut, and had a superb meal. I have never been a fan of rice pudding, but their version was out of this world. Is there any chance you could get the recipe?"

These cookies are also great made with regular semisweet chocolate chips.

A great cocktail snack to have on hand, these will keep for a week before serving.

This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on hand—just keep the total amount of greens the same. Active time: 50 min Start to finish: 50 min

We think all turkeys are improved by brining (soaking in salt water), but it's a cumbersome task that few holiday schedules can accommodate. We find kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss. However, if you'd like to try brining, stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours. *Note: The Spinach, Bacon, and Cashew stuffing for this turkey is contained in the Stuffed Onions recipe.

The dressing gets its beautiful color and smooth texture from pureed mango.

Can be prepared in 45 minutes or less.