Dried Currant

A modern recipe from a modern woman: This is based on a recipe from my friend Joanne Rosen, a high-powered attorney who balances her torts and tarts, her husband and her children, with great finesse. Accompany the scones with English clotted cream (or crème fraîche) and honey.

Baked in individual ring molds, these little desserts feature caramelized pears, streusel topping and sweetened cream.

The following is chef Robert Freitag's variation of a recipe by Joyce Goldstein, chef-owner of Square One, in San Francisco, until it closed in 1996. The chef likes to use king salmon when making this dish.

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

Postre de Quinoa Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants. Active time: 10 min Start to finish: 1 1/4 hr

Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe can be prepared in 45 minutes or less.

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.

Honey and dried currants add sweetness.

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity and loaded with warm spices.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.