Dried Fruit

The Moroccan theme continues with this delicious salad and the vegetable kebabs .

"While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse," writes Marge Frazier of Houston, Texas. "The salad with greens, fruits, and nuts was amazing. Plus it had a creamy maple dressing that was delicious."

These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

The salad can remain at room temperature up to two hours before serving.

This couscous with coriander seeds and apricots is a nice alternative to rice. Try it with roasted chicken or vegetables.

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

Scots often serve butter and orange marmalade with gingerbread — this recipe goes a step further by incorporating marmalade into the batter.

This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers. Active time: 40 min Start to finish: 1 1/4 hr

Susan Richardson of Edina, Minnesota, writes: "My mother worked full-time when I was growing up, so as the oldest daughter in a family of six children, I did a lot of cooking. From the time I was seven years old, my mom taught me how to cook and bake — salad, bread, vegetables, and dessert were pretty much part of every dinner. Even today, I make it a point to prepare and eat dinner with my two teenage children. Though we're very busy, we'll never abandon our dinner ritual. It's the time when we can talk and reconnect."

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.

Can be prepared in 45 minutes or less. Makes use of the microwave.

The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

An Armenian dish that's the perfect accompaniment to roast turkey, goose or ham. This version is dressed up for the holidays with golden saffron and studded with dried fruit and nuts.

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Active time: 30 min Start to finish: 2 1/2 hr