Bon Appétit

It's hard to believe that there are only three tablespoons of butter in these biscuits, which are flaky and very tender. Malted milk powder is an interesting addition to the dough.

Makes 6 servings.

A moist pan stuffing that mirrors the herbaceous flavor of the turkey and gravy.

"I literally didn't know how to boil an egg until I was in my 20s — when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success with the dinner or the guy, but I regrouped and put together a repertoire of fairly elegant dishes I felt confident making. Luckily, my husband, Loren, likes to cook as much as I do, so we really work as a team when we give dinner parties. We're both real estate agents, and we like to entertain clients — we've made some great friends by selling houses to them." Silky and light, this blender soup would make a delicate summer starter. Bonus: It comes together very quickly.

Here's a different use for one of the ingredients from the first Thanksgiving. Though this recipe is particularly easy to prepare with frozen winter squash purée, canned pumpkin purée or mashed freshly cooked butternut squash will work just as well. The squash will impart a beautiful golden color to the rolls.

Sweet summer apricots are a terrific topping for this upside-down cake.

In summer, this bread can be cooked on the grill; in cold weather, it's just as good prepared in the oven.

So flavorful and so easy to make.

Veggie crumbles, a savory blend of vegetable and grain proteins, lend this chili a hearty, ground beef flavor. Look for it in the frozen foods section of the supermarket. To go with the chili, warm some of the new flavored tortillas, and add a composed salad of jicama and red onion with poppy seed ranch dressing. Then splurge with banana splits.

Cubans call this delicious stew enchilado, and while that might sound a lot like enchilada, the two dishes are nothing alike.

Madeira, shiitake mushrooms and hot pepper sauce make the gravy in this dish from Jack Fry's something special. It's great for brunch.

All you need to complete the meal is a simple green salad and your favorite Pinot Noir or Cabernet Sauvignon.

This recipe was created to accompany Seared Scallops with Tarragon Cream.

(CROSTINI DI PANE INTEGRALE CON MELANZANE E OLIVE) A simple hors d'oeuvre with rich flavor and very little fat. Note that the onion is sautéed in broth instead of oil or butter; this is a good way to cut fat and calories considerably.

Delicious with crudités, this dip is also quite good as a topper for chicken or fish.