Fall

Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.

To sweeten the whipped cream topping, simply add a little honey instead of sugar.

There's no one way to serve latkes. Some people like them as a first course or as an hors d'oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious, we'd gladly serve latkes as a main course. Active time: 20 min Start to finish: 35 min

Active time: 1 hr Start to finish: 5 hr If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

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

Based on two root vegetables, this soup tastes sophisticated nonetheless.

Active time: 45 min Start to finish: 4 hr

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

Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.

These nut meringues are also called erstesternen ("first stars"), a reference to the heavenly signs indicating the end of a fast day. They are traditionally served by German Jews at the meal following Yom Kippur.

This dessert combines two confections that are popular in Chile: caramel and the small cream puffs called profiteroles.

This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.

This was one of those invented-while-walking-up-and-down-the-aisles-of-the-supermarket dishes; the thought process in it is a good example of how one uses taste elements to design a dish. It was a cold day and the idea of a hearty pork roast conjured up some equally substantial lentils. Then the hard salami and figs suggested themselves for salt and balancing sweetness. We figured the bulbiness of the onions would pull up all of the strong tastes in the wild palate of this recipe. Serve with lentil stew.