Dried Fruit

Dallas chef Kent Rathbun created this fabulous dessert for Epicurious's Wine.Dine.Donate program.

You'll feel positively Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac. The creamy Italian mascarpone filling is just the thing to mellow out the sophisticated flavors.

Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

These luscious cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving.

The recipe for this eastern European favorite varies from Russia to Slovenia, but it is always rich, sweet, and dense. Poppy seeds can easily become rancid, so make sure your poppy-seed filling tastes fresh.

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

The flavors of this tart are remarkably balanced—it's a bit savory and a bit sweet. (In fact, in the south of France, where it's known as tourte aux blettes, you'll often see the pastry served for dessert.) Paired with a simple salad, it makes for a supremely satisfying light dinner.

Serve this granola with milk and sliced bananas or yogurt for breakfast, or sprinkle it over ice cream for dessert.

This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.

Garlic and raisins blend beautifully in a dish that's a welcome substitute for the basic broccoli-and-butter side.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be." Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Dried cherries are simmered in Banyuls vinegar and brown sugar, creating a sweet-sour sauce.