Apple

This dish goes well with boiled or roasted small red or Yukon Gold potatoes.

Two shortcuts — prepared chestnuts and a purchased corn bread stuffing base — add to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.

Apples sautéed with brown sugar and cinnamon top this almond-flavored cheesecake. Bake it at least one day in advance. For best results, use Philadelphia-brand cream cheese.

Two favorite fall fruits turn up in an interesting, herb-scented side dish.

Linda Forst of Mukilteo, Washington, writes: "I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.'" For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold.

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.

The cranberries add tartness, color and texture. Serve the pie with vanilla ice cream or sweetened whipped cream, if you like.

Apples bring a mild sweetness to this rich soup, which can be made a day ahead.

This light, refreshing salad is from Pizzeria Bianco in Phoenix.

Minus the ice cream, this delicate pudding makes a wonderfully indulgent breakfast.

Sophistication in a snap. Purchased puff pastry takes most of the work out of making this beautiful tart.

A traditional side dish for the Christmas ham, sausage or spareribs.