American

As this soup cooks, the kitchen will quickly fill with the tantalizing aroma of leeks stewing in butter with pumpkin, curry, and spices.

Corn bread sweetened with sugar must be a Yankee invention, because corn bread in the South is always a savory staple. We like to keep it simple, but don't stint on the fat, whether butter or bacon fat (or oil, if you must). Corn bread, corn muffins, and corn sticks should all be cooked to a dark shade of golden brown and turned out while hot, the steam rising fragrant with the aromas of corn and bacon, as you break into them.

This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we've catered to family Thanksgiving meals to nightly desserts. Buttery sweet potato filling, sweet coconut, and crunchy pecans combine with a dark rum crème anglaise to make a minor classic. This also pairs well with a cinnamon crème anglaise (see Variation).

Toasting the pecans before adding them to the filling deepens the flavors in the pie.

Holiday alert! Here's a filling that comes together in no time. If there is some dough on hand or a crust in the freezer, you're all set to go.

With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie. Start making this dessert at least one day before you plan to serve it.

To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.

No rolling required: Here the tortillas are layered with the filling (New Mexico-style) so that each person gets a neat stack. Rewarm the turkey in broth or water in the microwave, or in a skillet on the stove.

The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.