Thanksgiving

The 1990s opened with American cooks finding their way back to some of the foods and flavors of our country's beginning, then modifying them with new knowledge gained over time. Cheesecakes have been around for centuries, but they've never been more popular in the United States than they are right now. Pumpkin, too, is a New World food for which tradition reserves an honored place at any Thanksgiving table. We've teamed up these old favorites with luscious caramel in a creamy dessert that's right in step with the times.

Chinese five-spice powder, cardamom and pears give an intriguing flavor.

The piquancy comes from fresh thyme and just a bit of Dijon mustard.

Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Chilies and corn—staples of the southwestern diet—are the hallmarks of this stuffing. Its intense corn flavor comes from a mixture of corn bread, corn chips, corn kernels and cream-style corn. It gets its zip from poblano and jalapeño chilies.

Offer these with cocktails before dinner, or sprinkle them over holiday salads.

This stuffing is based on ingredients prevalent throughout the Midwest. Michigan dried cherries are often used to accent dishes in that state, while prunes, raisins and dried currants are often found in many sweet and savory recipes from Ohio and Indiana. Using only three tablespoons of butter for ten servings makes this dish low in fat, too.

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

This bread is a delicious holiday treat.