Bon Appétit

Fresh cherries take center stage in this version of an old favorite.

Blackberries, strawberries, blueberries and raspberries are layered with white chocolate cream and store-bought puff pastry for a beautiful finale.

This spice rub is also great with chicken. Team the steaks with a salad of boiled green beans and quartered radishes, and offer some favorite beer.

Because the more traditional dark fruitcakes aren't really to her liking, senior editor Sarah Belk created this one, filled with her favorite nuts and dried fruits. To make these gifts even more festive, she suggest decorating the glazed cakes with additional dried fruits and nuts.

Cider was one of the most popular drinks in Colonial America, and each year some of the pressing was turned into vinegar. A tart-sweet cider vinaigrette dresses this light and lovely green salad, which includes thin slices of crisp apple.

Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.

Fred Provenzano of Seattle, Washington, writes: "While in Washington, D.C., for a convention, I discovered a delightful restaurant, The Little Fountain Cafe. It was so good that I went back for dinner two more times during my stay. Can you persuade pastry chef Lauren Cooper to divulge her recipe for chocolate chip bread pudding?" The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.

This hearty winter stew has rich, deep flavors that improve if the stew rests in the refrigerator overnight. what to drink: Rioja, Syrah, or any medium-bodied red wine with soft berry fruit and some spice.

If whole blanched almonds aren't available, substitute whole raw almonds with skin on.

Dense, moist, and delicious, this bread is great as a quick snack or with a bit of whipped honey butter for afternoon tea.

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked.

Serve this 10-minute entrée with black bean and rice salad from the deli. Also put out a bowl of purchased fried plantain chips or root vegetable chips. Mango sorbet drizzled with rum is a fitting finale.

Farmers' markets offer the widest selection of fresh baby potatoes, but if you can't find golf-ball-size versions of any of the varieties in this recipe, simply purchase large potatoes and cut them into 1 1/2-inch pieces.

Here's a unique and delicious accompaniment to grilled lamb, chicken or fish.

Tahini, a creamy sesame seed paste, adds a new twist to the dressing for the salad.

Executive editor Barbara Fairchild has a reputation as the staff chocoholic, so it's no surprise that her kitchen gift for the holidays is a big batch of brownies. A tried-and-true recipe from her mother, these treats are rich and very moist.

Raspberries are both baked in this tender, moist cake and served with it.

Serve this side dish with rice or mashed potatoes to soak up the flavorful sauce.

Country bread and a salad of thickly sliced tomatoes sprinkled with oil, vinegar and crumbled bacon complete the supper. Strawberry tarts make a lovely finale.