Dried Fruit

A healthier Thanksgiving dish your guests will gobble up If you're looking to replace simple carbs with good-for-you grains, forget the white-breadcrumb stuffing of Thanksgivings past. Try this quinoa mix from Christopher Polidoro, executive chef at 95 School Street in Bridgehampton, New York. Quinoa — the seed from the plant related to spinach — is high in protein, calcium, and iron, and this stuffing substitute has less fat than the old standby.

Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.

You'll need to start marinating the meat at least a day ahead. It can be cooked up to 2 days in advance of serving.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor. This dish balances sweet and savory with tangy Kalamata olives and golden raisins.

What to drink: The same type of wine the chicken is cooked in — a dry Riesling from Alsace.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. Medjools are the most prized of all dates, and their firm, meaty texture is perfect for this recipe.

Crème fraîche is a cultured cream with a rich, silky texture and a nutty, tangy flavor that's well worth seeking out for this recipe. Look for it at some supermarkets and in the dairy section of specialty foods stores. Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

This fusion of many Sephardic recipes makes an extremely realistic “mortar.” The nuts and spices can be varied to suit individual tastes.

This recipe produces a slightly dry, chunky charoset. If you prefer a more moist version, add extra wine, a tablespoon at a time, until you achieve the desired consistency.

Donald D. Wilson of Sidney, British Columbia, writes: "Your recipe for coffee fruitcake ("The Way We Were," October 2005) reminded me of something our family calls Aunt Maggie's Boiled Raisin Cake. My wife, Frances, claimed she could make the cake just as well as her Aunt Maggie. Frances and I have been married for over 55 years, but guess who has made the cake during all that time?" Raisins, currants, and candied orange peel bring bursts of sweetness to this rich coffee-flavored cake.

Unlike most Western rice puddings, these desserts are chewy rather than creamy, with a delightful surprise inside. Some Chinese versions can be heavy and overly sweet, but our variation is a nicely balanced finish to the meal.

A boneless center-cut pork loin is incredibly versatile. Infused with the deep sweetness of prunes, it takes on the rich, robust flavors of southwestern France.

Sprinkled with cinnamon sugar, these little prune tartlets (made with just five ingredients) are so delicious, they'll have everyone at the breakfast table begging for more.

The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.

Peppers from the valley of La Vera, in Extremadura, are used to produce a deliciously smoky paprika. There are three kinds of pimentón: sweet, bittersweet (called agridulce), and hot. We prefer agridulce in this recipe.

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.

A prized Christmas sweet from Tuscany, panforte means "strong bread" — but it's more like an almost-flourless fruitcake.