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Though perfectly delicious on its own, this ice cream also makes a great accompaniment to spiced apple cake or caramelized apple crêpes. Active time: 25 min Start to finish: 12 hr

The vinegar in this gravy gives it an appealing tartness. Round off the meal with cranberry sauce and steamed broccoli. Watch how to prepare and carve your bird with our streaming video demonstration.

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

Purchased phyllo makes this pear strudel quick and easy to prepare. For best results, let the thawed frozen phyllo stand in its box at room temperature a few hours before starting. Be sure to use ripe fresh pears for the filling.

Can be prepared in 45 minutes or less.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Despite what you may think from looking at the ingredient list, this mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper. Active time: 40 min Start to finish: 2 1/2 hr

Suzanne Rackley of San Rafael, California, writes: "My husband and I had a fabulous dinner at Cobalt in New Orleans. I had the salmon with Martini sauce, and it was great. I would love to impress my friends and family with a new way to serve our favorite fish."

Here's a fresh take on the classic combination of fruit and cheese. Placing parchment on top of the pears as they are poaching helps keep them moist and submerged in the poaching liquid.

Top this with dollops of chilled whipped cream or scoops of vanilla ice cream.

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a higher percentage, and found the flavor too intense and the consistency less velvety. Active time: 1 3/4 hr Start to finish: 5 hr

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round. Dried cranberries would make a good alternative to the dried cherries.

English Christmas "pudding" is really a dense, moist spiced cake. This gingerbread version is flavored with orange marmalade and topped with a traditional hard sauce — butter and sugar mixed with brandy.

David Leite's neighbor, Danny Pring, insists that the goose be served with red currant jelly.

Serve with: Orzo with parsley, and steamed carrots and green beans. Dessert: Pear tart.

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." Use crusty French bread or the roasted garlic cheese toasts to soak up the fennel-flavored juices.