Fig

The technique: Simply roll out the dough, mound the pear filling in the center, and fold the edges of the dough up and over the edge of the filling, creating free-form "sides" to hold in the fruit.
The payoff: No pressure, no crust anxiety. Just loosely shape the dough for a rustic and beautiful Thanksgiving dessert. Using unpeeled pears in this dessert saves time—and adds texture.

Fresh figs should look plump and unbruised; ripe ones will give when pressed gently. Loosely covered and stored in a single layer, they'll keep for a few days in the fridge.

Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers or place them on top of dressed greens for a salad. High-heat planking caramelizes the figs and burnishes the goat cheese, adding another level of flavor. The high heat cooks the fruit quickly, resulting in an outer charred fruit and warm center that has texture and bite but is not mushy. This is an excellent way to plank most fruits and vegetables. Keep a spray bottle of water handy to lightly douse flare-ups. Suggested plank: 2 maple or oak grilling planks, soaked in water for at least 1 hour

The tangy Teleme cheese is great with the sweet figs and the honey. Making the bruschetta on the grill will free up the oven.

I pair the pecorino with a homemade fig paste that takes a little while to make—only because you have to let the figs dry in a warm oven—but is an absolutely spectacular condiment. There's no point in making just a little, so the recipe makes about three times as much as you need here, but that's okay; if well wrapped, it keeps in the refrigerator for about 2 weeks and goes well with other cheeses, meats, and poultry.

Kids like the sweet-salty combination of the jam, Parmesan, and prosciutto.

This homey dessert gets its name from its lack of structure, which causes it to slump on the plate. Slumps are also known as grunts, a name that may describe the sound berries make as they cook. No matter which name you use, this old-fashioned treat is usually made of cooked fruit with a biscuit topping. Here, dried figs, apricots, tart cherries, and raisins make up the filling. The light, airy biscuits are similar to dumplings.

Figs combine beautifully with all sorts of salty flavors—prosciutto, for instance, or Gorgonzola, or, of course, bacon. They also add succulent, sumptuous texture.

This dish is special enough for a dinner party—and it's a cinch to make.

Ras-el-hanout is a Moroccan spice blend available at some specialty foods stores and from adrianascaravan.com. Couscous is delicious tossed with brown butter: Simply melt butter over medium heat until browned, then toss it with the cooked couscous.

Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted here.

Try serving the jam with goat cheese, pistachios, and m&âche.

Fresh, peppery greens add important vitamins and phytochemicals to a crisp homemade pizza. Pizza dough can be found at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Italian delis.

These bite-sized gems make a divine pop-in-your-mouth snack alongside a robust cup of strong black tea.

The peppery watercress and tangy onion are balanced by the sweet richness of the braised figs. It takes eight hours to pickle the onion, so be sure to plan ahead.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy. I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper.