Bon Appétit

One of two stuffings (see also the Apple and Sausage Stuffing) developed by Barbara Shinn and David Page of Home restaurant in New York. This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.

Two shortcuts — prepared chestnuts and a purchased corn bread stuffing base — add to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

Apples sautéed with brown sugar and cinnamon top this almond-flavored cheesecake. Bake it at least one day in advance. For best results, use Philadelphia-brand cream cheese.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

Freezing the meat for 30 minutes will make it easier to slice. Serve with a crisp, dry Riesling or beer.

Complete this meatless dinner with a salad of red leaf lettuce and sliced Asian pears. Pass a basket of warm pita bread. For dessert, top split bananas with brown sugar and coconut and broil until caramelized.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.

A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight.

Make these a day ahead to give the caramel time to soften and the custards time to set.

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

Serve with additional honey, if desired.

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

"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy — lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region. Select peppers that are flat on the bottom — they stand up better while cooking. Mashed potatoes would be a perfect side dish.

Dry-cured country ham can be substituted for the hickory-smoked ham called for here.

Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.