Dried Fruit

Delicious as an afternoon treat with a cup of coffee or tea.

Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

The mix of flavors in this side dish is great with broiled lamb chops or roast chicken.

No carving required: Have the butcher bone the turkey breast, leaving the breast halves attached; then just slice at the table before serving. In addition to the sweet potatoes and cranberries, serve buttered green beans and bread alongside the turkey. Pour Chardonnay or Zinfandel, and finish off with the classic pumpkin pie, dolled up with one of the recommendations on the next page.

Active time: 20 min Start to finish: 20 min

Carol Gilbert of Saratoga, California, writes: "I've been working full-time since my daughter was in high school, but it took about ten years to get over the notion that I should be cooking everything — the way my mother did — and climb the corporate ladder. There's simply not enough time. I finally realized I didn't have to make everything from scratch; now I give myself permission to buy a dessert or a salad dressing if I need to." Sweet and spicy, this compote is a great topping for vanilla ice cream. Carol also serves it with pound cake. Begin the recipe at least four hours and up to one day ahead.

Steve Silverman of South Burlington, Vermont, writes: "I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays." This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own.

Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad." Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages.

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

"I love to go out for Indian and Thai food, but my attempts to re-create the dishes at home never turned out very well," says Juliet Hardesty of Bloomington, Indiana. "It wasn’t until I began experimenting with curry paste and ginger that I realized having the right ingredients makes all the difference. This single-dish chicken dinner blends some of my favorite flavors."

Toasted pistachios, apricots, cinnamon and allspice bring great flavor to this accompaniment for the chicken.

We got the idea for these pancakes from The Compound Restaurant in Santa Fe, New Mexico, where hot polenta-mascarpone pancakes were the perfect finale to a delicious dinner. They also make a terrific breakfast. Active time: 20 min Start to finish: 20 min

These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.