Dried Fruit

A hearty sweet and savory stew that's a perfect seasonal meal when teamed up with crusty bread and a green salad.

This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

Golden Delicious apples, as well as other good baking varieties like Rome Beauty, are a natural choice here.

This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.

This eggplant and lamb casserole, a taverna staple, is known the world over as the Greek national dish. In this lightened version, it's topped with yogurt rather than the customary béchamel sauce. (Moussaka is often made with beef instead of lamb.)

Loosely translated from the Yiddish, tzimmes means "a fuss over something," but in culinary terms, it's commonly a casserole of various fruits, vegetables and/or meats.

This recipe can be prepared in 45 minutes or less.

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.