Apple Cider

Potsticker wrappers are a quick substitute for the homemade dough used at the Chelsea Grill.

"Last year I spent the holidays in Arizona with my aunt and uncle, who took me to a restaurant in Scottsdale called CREW," writes Lisa C. Holley of Washington, D.C. "I loved the goat cheese and mixed-green salad with candied nuts, and have looked for similar recipes on-line. I haven't found anything nearly as good." The candied almonds in this recipe are also delicious as a snack on their own—or sprinkled over ice cream.

Active time: 1 hr Start to finish: 2 hr

This recipe is an accompaniment for Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet .

If you don't have a spice mill, you can crush the whole spices in a heavy plastic bag, then grind them finely in the blender.

Apple ice wine gets its particular sweetness and deep golden color from frozen apples: The presence of water crystals during pressing increases the sugar content of the resulting wine. Canada produces more ice wine per year than any other country. Sophisticated-looking and intensely apple-flavored, this seasonal dessert is delicious on its own or as a complement to the maple walnut bûche de Noël. Active time: 15 min Start to finish: 4 1/4 hr (includes chilling)

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

This is a simple, delicious dessert that also makes a warming and special brunch dish or breakfast. Although many baked-apple recipes are on the lean side (my mother always ate them when she was dieting), my version is luxurious yet still homey. I stuff the apples with a mix of brown sugar, dried fruit, and nuts, then bake them in a sauce of apple cider, maple syrup, and plenty of butter, which cooks down to a rich, thick glaze. I like to use Cortlands here because of their good squat shape and their complex fruity flavor, but any firm, tart baking apple will do.

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Apples and apple cider lend a pleasant sweetness to this beautiful soup.

Can be prepared in 45 minutes or less.

A simply spectacular main-course. Ask the butcher to grind any pork trimmings to use in the stuffing. Either hard cider or Pinot Noir would be delicious alongside.