American

Allen Susser is the man behind Chef Allen's, a favorite special-occasion restaurant near Miami. (He is also a cookbook author, has his own line of sauces, puts out a newsletter and has a Web site—www.chefallen.com.) Calling his food New World Cuisine, Susser uses an international repertoire of cooking techniques to prepare dishes with the best local ingredients. His focus on simple but powerful flavors shows in this dish.

This recipe is an accompaniment for Old-Fashioned Potato Salad.

Thick hot fudge sauce spiked with raspberry brandy covers scoops of vanilla ice cream — or any other favorite flavor. The sauce thickens further when it hits the cold ice cream, creating a dessert reminiscent of the one served in old-fashioned ice cream parlors.

This needs to chill overnight, so plan accordingly.

This recipe is inspired by a dish served at Bobby Flay's Mesa Grill, in New York City. The smoky heat of the chipotle chile and the potato's natural sweetness balance each other beautifully.

We always had this coffeecake for birthday breakfasts and other special occasions. Even when we lived far away from Maine, the smell brought us back to Bar Harbor.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

"Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford, Massachusetts. "I have used the sauce with homemade lobster ravioli, and I think it would go well with veal, too. I named this recipe after my mother, who was a great cook." We agree with Mr. Micheli — this dish is a wonderful weekday meal. But its simple elegance also makes it perfect for a party. Active time: 30 min Start to finish: 30 min

"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be—hearty and hot with a great kick from poblano chilies." Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

Can be prepared in 45 minutes or less.

Here's a unique no-cabbage slaw with a dressing that is spicy and a little sweet.

Editors' note: In the recipe below we cooked our Thanksgiving turkey on a gas grill, but a 22 1/2-inch charcoal kettle grill will also work. Cooking times and results may vary, of course, according to the weather and type of grill. The gas grill we used had a thermometer, and at the lowest settings, the grill (with lid closed) maintained temperatures between 350°F. and 400°F. We did not stuff this turkey because when cooking on a grill it is difficult to maintain the steady temperature to adequately cook the stuffing. Instead, we baked our chorizo, roasted corn, and currant dressing in the oven. If you prefer to roast your turkey in the oven, follow the cooking instructions given in the recipe. We brined our turkey because we love the exceptional flavor and moistness that the method imparts to lean meats. If the brining process is too much for you to take on at Thanksgiving time (a 5-gallon bucket and an extra refrigerator come in handy), feel free to omit the step. Simply season the bird with salt and then cook as directed.

Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried several different brands in our test kitchens, and prefer the taste of Manhattan.* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Note that this recipe calls for either walnuts or almonds and either water or crème de cacao. Use the walnuts and ice water for the <epi:recipelink id="102543"">Caramelized Apple and Pear Pie</epi:recipelink>, and the almonds and crème de cacao for the <epi:recipelink id="102544"">Chocolate-Almond Pie</epi:recipelink>.

Here is a terrific lower-fat version of the classic New Orleans dish.