Food Processor

For a savory addition, toss a little sautéed pancetta or bacon into this pasta.

A clafouti is a sweet baked "pancake," made popular in France, that is usually filled with cherries or other seasonal fruits. In most versions, while the clafouti bakes, the batter puffs up around the fruit and browns, becoming slightly crusty on the top of the soft, custardy center. In this recipe, however, I use puréed pumpkin mixed into the batter instead of adding chunks of fruit at the end. It makes for a particularly creamy, silken clafouti to which I add some chopped hazelnuts for crunch. This dessert could take the place of a pumpkin pie at Thanksgiving; since it's much lighter, your guests will be grateful to see it after the huge turkey dinner. The batter can be made ahead and baked while you eat, or during the football interlude before dessert. I call for a cheese pumpkin in this recipe. It's a thick, fleshy, rather squat pumpkin with very dense flesh. If you can't find one, don't substitute regular pumpkin, which is much too watery. Instead, use butternut or Hubbard squash. In a pinch, you can also substitute canned unsweetened pumpkin purée instead of making your own.

Make and shape the dough one day ahead for convenience, then just transfer from fridge to oven 20 minutes before serving.

This garlicky sauce from Argentina is great spooned over beef or chicken.

Garnish with orange slices, if desired.

An elegant tart with a cookie-like crust.

Arroz Rojo In Mexico, this popular rice dish is usually made with vine-ripened tomatoes. For best results, use good-quality canned tomatoes or, in the summer, shop for tomatoes at a farmers' market if you don't grow your own. Simple grilled meats or tomato-sauced main dishes pair perfectly with red rice.

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor. Active time: 45 min Start to finish: 2 3/4 hr

Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This is also delicious with turkey. This recipe is an accompaniment for Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa.

"I've been cooking since I was twelve, and my husband, Bruce, picked it up during a 'Mr. Mom' phase after our second daughter was born," writes Renee Davis of Cadiz, Ohio. "Although we've since returned to more traditional roles—I usually cook on the weeknights, and he grills on the weekend—we also have a great time coming up with recipes together. Bruce devised this spicy garlic butter to keep lobster tails moist as they cook on the grill." When you want to splurge, this is a sensational and simple dish with assertive garlic and hot (but not too hot) chili flavors.

Offer steamed new potatoes alongside. What to drink: Chardonnay or Sancerre.

The crust and filling can be made ahead.

The size of tapioca pearls varies widely. What one brand calls "small," another brand might term "large," so don't pay much attention to the label. Instead, look for pearls that are 1/8 to 3/16 inch in diameter for making this dessert.

Active time: 30 min Start to finish: 10 hr

We decided to serve these shooters in small glasses, so in order for the gelée to slide out easily we made sure the tomato ginger water is thickened but not set. We call for 60 glasses in this recipe, but for simplicity the clams can be served in their shells: Double the amount of gelatin, keeping all other measurements the same, and chill the mixture with cilantro and clams in well-scrubbed shells instead. Whichever presentation you choose, it's very important to cook the ginger thoroughly and to clean the food processor because otherwise the enzymes from the raw ginger will inhibit the action of the gelatin.

You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.