Fall

Lane Crowther, Bon Appétit contributing editor, "Stuffing has always set the tone for our Thanksgiving dinners. We choose the stuffing—it might be Tex-Mex, or another regional American, or something else—then create the menu around it. A few years ago, the feast had an Italian accent, and a vegetable stuffing led the way."

This recipe can be prepared in 45 minutes or less.

This recipe originally accompanied Braised Beef Short Ribs with Root Vegetable Ragout.

Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this. If you'd like to try brining, stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag, then soak raw turkey, covered and chilled, 10 hours. (Kosher turkeys, which are salted during the koshering process, are just as succulent and flavorful as brined ones.) If you are making this entire menu in a single oven, bake the stuffing and sweet potatoes and reheat the potato parsnip purée while the turkey stands after roasting.

This is one of my long-time favorite desserts. I have been making apple brown betty nearly every fall since I can remember and still love it for its simplicity and sweet fruit flavor. Early in the fall, when the apples are freshest, you may not need to add water to the recipe, but later, as the apples dry out a little, you will need it. I have found McIntosh apples are just about perfect for this dessert, but use any firm, slightly tart apple. If you have leftover French bread, it makes very good crumbs, but any day-old, firm white bread will do. Whatever kind of bread you use, be sure to leave it out on the counter to dry for several hours before cutting it into cubes. Brown bettys should be served still warm. If they are allowed to get too cool, they will collapse a little.

From Daniel Boulud and Alex Lee, the former executive chef at Daniel in New York.

Scented with grated orange peel and spices, this dish is a combination of classic holiday flavors. You can make it a day ahead and reheat it on the stove top or in the microwave.

Crisp European rolled cookies would be nice alongside this large, impressive custard.

Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers' market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit."

A superb pairing from cooking teacher and recipe developer Rochelle Palermo Torres.

Boxed spice cake never tasted so good: Fresh pears, crystallized ginger and a sweet nut topping really perk it up. Serve this warm or at room temperature. The topping will be soft when warm; it will be firmer, like southern praline, when cool.

A unique combination of ingredients gives this compote a sweet and tangy pickled taste. If you don't have a mortar and pestle, place the toasted coriander seeds in a plastic bag and crush them using a rolling pin.