Raisin

Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)

Toasted almonds contrast beautifully with sweet, tender raisins and earthy chard.

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

Purchased biscuit dough makes these dessert dumplings a snap to make.

Editor's note: The recipe and introductory text below are from Mark Bittman's book How to Cook Everything Vegetarian. Pita makes a wonderful crust for this stuck-pot recipe, but you can use tortillas or lavash instead (see the Stuck-Pot Rice and Beans with Tortilla Crust variation). This dish is quite complex in both flavor and texture, and the earthy lentils with lightly caramelized onions and sweet bits of dates or raisins are delicious. Use oil, and this becomes vegan.

Cooking the curry powder with the vegetables mellows its flavor.

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.

Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard. For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.

Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for later use. (Try it on turkey sandwiches, roasted chicken, or as a sauce for turkey or chicken tamales.)

A moist, deeply flavored confection studded with rum-soaked raisins and crunchy pecans, this streamlined one-bowl cake will get compliments even for novice bakers. Plus, it keeps for days. To dress up each serving, why not use store-bought eggnog, which has the consistency of custard sauce.

If you've never cooked with quince before, here's a great intro. It tastes like a cross between an apple and a pear.

This lamb-rich, Uzbek-style pilaf is typical of the fare served by northern Afghans to mark festive occasions. Despite the absence of spices and herbs, it is a surprisingly complex dish.

Try this with the Moroccan-Style Roast Chicken .

Because they're firm and tart, Pippin or Jonathan apples would also be good here.

Serve this with a side of steamed basmati rice or Savory Semolina . Be sure to let guests know that there are whole cloves in the finished dish.

The soft, slightly sweet bread called pulla is made with plenty of butter, which results in tender pieces that can be pulled apart, bite by bite.

These enchiladas were inspired by Cuban picadillo, a mixture of meat (usually ground beef), onions, garlic, tomatoes, green olives, and raisins.

A sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers.

In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey. Added to savory dishes like the couscous or even the lamb, it provides an unexpected brightness along with the sweetness.

If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce — a blend of chiles, spices, and chocolate — was created by the European Catholic nuns of Puebla to honor a visiting bishop. There are no shortcuts to making a true Mole Poblano: It takes time and patience to develop the layers of flavor that make this sauce fit for royalty. Miguel adapted the restaurant's recipe from one he learned from Diana Kennedy. At Fonda San Miguel, this mole is served with chicken and rice and as a sauce for enchiladas. It is also wonderful on roast turkey and pork.