American

Barbara Edwards, the reader who sent us this recipe, wrote that every time she served this salad, the men in the group would "lick the platter clean." We found the women in our test kitchens were crunching on it as happily as the men. The creaminess and tang of cottage cheese and mayonnaise offset the edge of onion and the crispness of cabbage.

There are many ways to stuff these iconic New Orleans sandwiches, but doing it with fried oysters is arguably the best. This preparation highlights the bivalves at their zenith, with all their briny juiciness retained inside a supercrisp cornmeal shell. The key to a really great sandwich is a smear of mayo, just a little lettuce, and loads of these delicious fried oysters.

For a festive, interactive meal, serve our version of the Aloha State's take on curried chicken. Let your guests customize their plates with a choice of toppings — from toasted coconut to fresh pineapple. Some editors preferred it with the optional sugar, others did not. The choice is yours.

None of us were familiar with clam pie, but we did notice various versions of it printed and reprinted in our early issues. We had to see what all the fuss was about. It turns out to be a superlative potpie, hearty with chunks of vegetables and bacon and sweet with briny clams. Inspired by legendary French chef Paul Bocuse, we updated these pies by substituting puff pastry for piecrust.

Here, the beloved grits of the South are baked into a tender, cheesy roll that embraces all the elements of a country-style breakfast. Just slice and serve.

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. This time, we've lightened Greenwald's dish with stock and added red, yellow, and orange bell peppers. Even with the changes, though, the dish will likely evoke childhood taste memories for those of a certain age.

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

Three cheers for any dessert that can be made two days ahead, frozen, and then softened in the fridge while guests and cook alike enjoy dinner. And all the better if it is a truly memorable finale that sets off waves of flavor explosions: sweet meringue, cold ice cream, and puckery lemon curd.

We don't know who thought of it first, but making the pecan filling with maple syrup, instead of the more customary (and highly processed) corn syrup, was a stroke of genius. This pie is delicious. We added a bit of lemon juice, which prevents the sweetness from becoming cloying. Don't be concerned if the pie appears thin — this makes for a good balance between filling and pastry.

Remember icebox pies? And how the flavor of butterscotch always seems to melt extra slowly on your tongue? The lighter-than-air quality of the creamy filling, along with the crunch of the pecan topping, make every bite of this cooling pie a real treat.

We are happy to announce that Bev Jones has won our November "Cook the Cover" contest with her delicious variation on our Miso-Rubbed Turkey with Turkey Gravy. Bev Jones explains her variation:
This will be the juiciest and most flavorful turkey ever! I wanted to give my larger 19-lb turkey a little extra zip by adding rosemary and other herbs to the miso butter. I used all of the butter under the skin, since my turkey was bigger and no basting is required. After rubbing the butter under the skin, I placed red bell pepper rings with a lemon slice in the center of each under the skin for extra flavor and a nice presentation. I also cook all of my turkeys in those clear oven roasting bags you find in the grocery store. I have never been disappointed — no basting, juicy, flavorful, nicely browned, and it cuts the cooking time way down! You don't need as much turkey stock because there is so much juice from the turkey. I like cornstarch for thickening because I like a more clear-looking gravy. This turkey turned out to be spectacular and a real hit with all the family.

This treat requires very little work and is a great make-ahead dessert.

The perfect amounts of butter and sugar make these adorable cookies completely addictive. For the best flavor, use high-quality pure vanilla extract.

These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache.

This is a miniature version of a New York favorite: A cakey cookie with sweet half-moons of vanilla and chocolate icing.

For a pretty presentation, dust these cookies lightly with powdered sugar.

Even if you're not an eggnog lover, you're going to love this custardy ice cream. Freshly grated nutmeg and the rounded complexity of dark rum lend it a rich flavor — plus a lovely aroma that will put you in the holiday spirit while you make dessert.

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.

A variation on twice-baked potatoes, these are an eye-catching takeoff on a sweet potato casserole. The sweet potato flesh is pureed with butter and milk, returned to the hollowed-out shells, and topped with mini marshmallows before a final baking. You can puree the potatoes in a blender or a food processor; use the blender for an especially silky texture.