Fall

It is critical that you use smoked — not regular—paprika in this dish. Whether you use sweet or hot, you will end up with irresistible sweet potatoes.

Given the popularity of crème brûlée, this luscious side dish — with its not-too-sweet custard and crunchy caramelized sugar — is sure to be a hit. If you're making an entire menu in a single oven, you'll need to make the brûlée ahead and reheat it while the turkey stands (see cooks' note, below).

The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.

This sauce, a mix of everyday and exotic, provides a sweet and tart contrast to rich meat or poultry.

This vegetarian gravy is layered with bold flavors — from the onions to the roasted mushrooms and barley — each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.

This recipe isn't easy, but if you're looking for the wow factor, here it is. Coming at the end of the meal, the dish reprises the flavor of the stuffed dates because each bite packs enormous punch as the sweet, savory, and acidic flavors come rushing forward.

Judi Kerr of Mendham, New Jersey, writes: "I'm a professional chocolate taster. I know it sounds like a dream job, but I get so much chocolate at work that I tend to avoid sweets when I'm at home. At the end of most days, I actually look forward to cooking dinner and making something hearty, like my chicken and white bean chili. On the occasions when my husband and I entertain, I often go back to my southern roots and make my grandmother's spirited pecan pie. The filling for this pie contains no corn syrup, which gives it a rich, dense texture.

This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.

The "crumble" in this case is a buttery shortbread topping.

The grapes and vinegar cook down into a sweet, complex sauce. What to drink: A deep, concentrated red. Try: Rosenblum Cellars 2003 Zinfandel, Richard Sauret Vineyards, Paso Robles ($20).

An inventive new take on a classic fall side. What to drink: A fruity red with a nice acidity. Try: Keenan 2002 Merlot, Carneros, Napa ($25).

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

These are unusually light, with a crunchy filling. A dollop of thick, tangy Greek yogurt is a nice finishing touch.

A hint of whisky and tart cherries in the filling, plus an almost cakey crust, make this comforting pie unique. Serve with heavy cream for drizzling or some vanilla ice cream.

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.