Dried Fruit

Apples did so well in the colonies that they were exported to the West Indies, and Virginians eventually sold Pippins back to the mother country.

We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.

Minus the ice cream, this delicate pudding makes a wonderfully indulgent breakfast.

When I eat Bread Pudding Soufflé I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine but particularly so when generously poured over the piping hot soufflé. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, the meringue just before assembling and baking.

From the Rainforest Cafe in Minneapolis, Minnesota.

Making bread pudding is a good way to use up day-old bread. Gary Rhodes creates this sensational version of the classic English dessert with cream, milk and egg yolks, so it is ultra-rich.

Active time: 40 min Start to finish: 10 hr (includes soaking raisins)

"Aunt Gert always made the best strudel," writes Leslie Berman of Skokie, Illinois. "I've adapted her recipe over time, and I get rave reviews when I make this version with dried cherries and chocolate." Serve with hot coffee or tea for an excellent afternoon snack.

Cool the apples thoroughly before filling the crust (warm apples could soften the lattice).

Poires au Four avec Sabayon de Sauternes Active time: 20 min Start to finish: 1 hr

Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays.

So good — and no cooking required. Prepare the relish at least a day ahead, and add more cardamom before serving if you'd like a stronger flavor.

Active time: 1 hr Start to finish: 2 hr

Turkey Stuffed with Chestnuts and Prunes This is definitely my favorite way to do turkey because it never comes out dry. My wife, Susi, is always upset when she sees me prepare this abstract-looking sausage of a gobbler, but she's happy when she eats the tender and succulent meat and stuffing, all encased in a crisp and well-seasoned skin. The advantages of this method are twofold: it's in the oven only for an hour, freeing up cooking space for other dishes; and carving is simplicity itself — just cut straight through, like a regular roast.