Oven Bake

Nearly every cook in Newberry County makes his or her own rendition of Dunbar macaroni. In Gourmet's kitchens, we combined some favorite additions to the basic recipe to come up with this version.

Active time: 2 hr Start to finish: 4 hr (includes making fresh pasta)

Despite its English roots, this dish has become a cherished American favorite at Thanksgiving and Christmas dinners in New York and beyond. But why save it for special occasions? Creamed onions are so delicious that you'll want to eat them year-round.

Creamed spinach gets a makeover with three cheeses and a vibrant garnish.

Rich and sweet, these onions are adapted from Angela Shelf Medearis's recipe for Honey-Baked Onions in The African-American Kitchen. They're great with baked ham, pork roast, or broiled chicken.

In a classic confit, meat cooks (and is then preserved) in its own fat. Here, lemons cook in their own juices to become the basis for an overnight marinade.

Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

Steam sugar snap peas and pour a Chardonnay to go with this dinner.

"Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I'm an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant's delectable version of macaroni and cheese." This French take on macaroni and cheese has a nice assertive flavor.

This easy-to-make lasagne evolved from a pasta dish that one of us enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash. Active time: 30 min Start to finish: 45 min

This recipe can be prepared in 45 minutes or less.

We prefer Gorgonzola, Italy's star blue cheese, for this recipe, but if Iowa's Maytag blue — or another import — is easier to find in your area, then use it instead.