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Though perfectly delicious on its own, this ice cream also makes a great accompaniment to spiced apple cake or caramelized apple crêpes. Active time: 25 min Start to finish: 12 hr

The vinegar in this gravy gives it an appealing tartness. Round off the meal with cranberry sauce and steamed broccoli. Watch how to prepare and carve your bird with our streaming video demonstration.

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

Purchased phyllo makes this pear strudel quick and easy to prepare. For best results, let the thawed frozen phyllo stand in its box at room temperature a few hours before starting. Be sure to use ripe fresh pears for the filling.

Can be prepared in 45 minutes or less.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Despite what you may think from looking at the ingredient list, this mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper. Active time: 40 min Start to finish: 2 1/2 hr

Brining the chops makes them moist.

Developed in 1923, the boysenberry is a hybrid of the blackberry, raspberry and loganberry.

Gastronomic lore tells us that the forerunner of this famous lobster dish was actually created at Delmonico's, the well-known New York City restaurant, during its heyday in the latter part of the last century. Mr. Ben Wenburg (or Wenberg, as some believe), a Delmonico's habitué during this period, is said to have devised a dish made with seafood, cream, and egg yolks. It was called Wenburg on the menu until some time later when the epicurean Mr. Wenburg became involved in a dispute with the management. Thereafter, the restaurant renamed the offering seafood "Newburg," and a classic was born.

For a quick and easy version, just stir one cup of praline into a one-quart tub of vanilla ice cream that has been softened slightly.

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up the sauce, and pour a light Chianti throughout the meal.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

A pretty, pale pink sorbet enhanced with a splash of Champagne.

If you don't feel like making your own vanilla ice cream for these red, white and blue sundaes, simply pick up a premium brand at the supermarket.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.