Bon Appétit

This relish is best at room temperature. Note that the nutritional numbers following the recipe are for the relish only.

New York City's classic dessert gets a luxurious lift from chestnuts.

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California—sourdough bread. It's an outstanding rendition of an old-fashioned stuffing.

Try these with mashed potatoes.

The German plum harvest is celebrated every year with a festival in Bühl in the southwestern part of the country. In this simple German dessert, cake batter is covered with wedges of fall plums; a sprinkling of cinnamon sugar bakes into a crunchy topping.

These ice cream sandwiches are served at Hula Grill in Kaanapali, Maui, Hawaii.

Apricot and berry jams are especially nice filling for these cookies.

This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch.

These versatile quesadilla can be passed as hors d'oeuvres, or offered at dinner as a first course or at lunch as the entrée.

Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it goes into a terrific side dish that includes squash, another Native American staple.

This dish is even better served over couscous.