Dried Cranberry

This recipe can be doubled and baked in a 13x9x2-inch baking dish.

Dried cranberries can be used in place of the pomegranate seeds in this recipe.

We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.

Complementary ingredients give the yams a deliciously sweet and tart flavor.

White rice, currants and pine nuts also go into the filling for this regional specialty.

Serve with: Roast turkey, ham, or chicken. Combine with: Crackers that have been spread with cream cheese or goat cheese. Use as: A sandwich spread.

Active time: 10 min Start to finish: 1 1/4 hr

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.

Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2-pound beef fillet.

Can be made in 45 minutes or less.

Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.

Caramelized pears plus dried apricots, cranberries, and prunes add intense fruit flavor to this stuffing from Rochelle Palermo Torres, a freelance recipe developer and cooking teacher.

The cranberries add tartness, color and texture. Serve the pie with vanilla ice cream or sweetened whipped cream, if you like.

What to drink: Offer robust French roast coffee, but also a vintage or ruby Port.

Can be prepared in 45 minutes or less.