American

This recipe can be made in 45 minutes or less.

Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.

A version of the southern classic; this one has a fudgy texture.

With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.

"Whether it's served warm or cool, my mother's apple cake is the best I’ve ever tasted," says Amanda Denton of Barre, Vermont. "It's moist on the inside and has a beautifully browned crust. This recipe ranks right up there with love and support as the great things my mother gave me."

Michael McLaughlin, cookbook author, says "When I was much younger, the requisite Thanksgiving cranberry sauce always came out of a can and lay quivering on the plate, just waiting to be sliced and served. As I got older, I came to prefer the whole-berry-style sauce to the smooth. Then, once I began making my own cranberry sauces from scratch, I settled on a great-tasting compromise: This recipe features tangy bits of cranberry in a smooth jewel-toned mold."

This recipe can be prepared in 45 minutes or less.

For kids of all ages, this dessert is dense and chocolaty, and comes in a cute package. When was the last time you had a cupcake with chocolate sprinkles on top?

Wheatmeal crackers (sometimes called digestive biscuits) have a flavor similar to graham crackers. For this particular recipe, we prefer Carr's brand wheatmeal crackers, which are available at supermarkets and labeled as "whole wheat crackers." (Don't use Carr's Wheatolos, which are a bit too sweet.) Active time: 45 min Start to finish: 9 3/4 hr (includes chilling)

For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.

Everything's ready: The pumpkin is carved, the costumes are made, and the front yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet—for the kids, of course. How about caramel apples? You could make them, and then the kids could help with the decorating. That would be a great way to introduce them to one of your childhood favorites. After all, you’re much too mature these days to take a big, sticky bite out of a succulently sweet caramel apple, but the kids will devour them. And at least they’ll be eating apples — even if they are coated with delicious caramel, and even if they are decorated with chocolate and nuts and sprinkles. Our resident candy expert and senior food editor, Sarah Tenaglia, developed an easy recipe for the caramel, and she outlined straightforward steps to follow while making it. She also came up with all sorts of decorating ideas. Perfect. Now you have everything you need for Halloween — for the kids, of course. Making the caramel requires the use of a clip-on candy thermometer, which should be tested for accuracy before starting. Attach it to the side of a medium saucepan of water, and boil the water for three minutes. The thermometer should register 212°F; if it doesn’t, take the difference into account when reading the temperature.

This is fantastic with coleslaw and warm biscuits. What to drink: A not-too-oaky domestic Chardonnay or a white Burgundy, such as one from France's St.-Véran region.