Food Processor

Given the popularity of crème brûlée, this luscious side dish — with its not-too-sweet custard and crunchy caramelized sugar — is sure to be a hit. If you're making an entire menu in a single oven, you'll need to make the brûlée ahead and reheat it while the turkey stands (see cooks' note, below).

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.

This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.

For this one, you will need six 4 1/2-inch tartlet pans with removable bottoms.

This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.

At her restaurant, Magnolia Grill, Karen Barker serves this tart with fresh raspberries and whipped cream. I think it's perfect all by itself.

Helene Cypress of Franklin Square, New York, writes: "My grandson loves this family favorite and always asks for it. I usually end up making extra to share with other guests and neighbors."

This flourless torte is made with a minimum of ingredients — nothing more than walnuts, eggs, and sugar — then generously coated with coffee-flavored whipped cream.

A hint of whisky and tart cherries in the filling, plus an almost cakey crust, make this comforting pie unique. Serve with heavy cream for drizzling or some vanilla ice cream.

These tangy Cheddar crisps puff slightly while they bake, making them a versatile base for hors d'oeuvres.

Bonnie Hillard of Washington, DC, writes: "My sister and I stumbled across Sansei Seafood Restaurant & Sushi Bar at the end of a day of shopping at the Kapalua Shops on Maui. We'd read about this popular spot in a guidebook, and we couldn't resist stopping in for dinner. Everything was fabulous, especially the shrimp cakes we shared."

John Carey of Anchorage, Alaska, writes: "Whenever I see zabaglione on a dessert menu, I order it. The tangy pineapple version at Vetri in Philadelphia comes with a moist almond cake — divine."

Serve this with plenty of crusty bread.

Crudités and toasted pita triangles are good dippers for this Greek mezede.

The pears give this pretty pizza fresh flavor and texture.