Fall

A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon.

Potato gratin is, of course, the traditional side dish with roast beef, and this version is just right for a special occasion. Adding flavor are typical steak house ingredients, like mushrooms, garlic and herbs. Place a baking sheet in the oven on the rack below the gratin to catch any liquids that may bubble over.

A sophisticated and easy-to-make salad.

Watch how to prepare and carve your bird with our streaming video demonstration.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

This stuffing is perfect for the Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

"I had lunch at a historic spot in Berryville, Virginia, called the Battletown Inn," says Judy Owens of Round Hill Virginia. "For dessert, I ordered bourbon walnut pie. If chef Robin Smith would share her recipe, I know that baking the pie during the holidays would become a family tradition." The sweetness of the filling is offset nicely by the bourbon. Serve the dessert with vanilla ice cream or whipped cream.

When selecting persimmons for the following recipe, be sure to get the acorn-shaped Hachiya variety and not the flatter, wider type called Fuyu. Look for very ripe specimens, which should feel quite soft and have glossy, translucent skin.

Toast a slice of this bread, and serve it with butter or cream cheese for breakfast.

The piquancy comes from fresh thyme and just a bit of Dijon mustard.