Apple

The best desserts are those that manage to be sweetly satisfying while also containing an element of surprise, and this unique granita certainly fits the bill. We first had a version of it at Manhattan's Wallsé, and were stunned by the interplay among the bright, verdant mix of apple and celery with the richness of olive oil and the heat of grated horseradish. (Here, we've substituted wasabi for the horseradish.) It's a truly sophisticated way to end a meal.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

A chilled soup with a taste of the tropics; start making it one day ahead.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. . This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time.

Frozen puff pastry makes an instant crust for sautéed apples.

Palmer wanders out behind the Dry Creek Kitchen to pick the apples for this tart. He generally goes for a combination of Macouns, Pippins, and/or Gravensteins, but we used easy-to-find Golden Delicious and were very pleased with the results. Palmer likes to serve this French classic warm, with a scoop of chestnut ice cream and crisp strips of candied bacon alongside. The three elements make for a textural symphony, but this caramelized beauty is also fantastic paired with a humble scoop of store-bought vanilla — or even by itself.

This moist cake keeps beautifully for a day or two after you make it.

Thai red curry paste adds a spicy punch.

These individual desserts are a fun, modern version of the classic pineapple upside-down cake.

Pastry chef Gale Gand found this family-favorite recipe in her Hungarian grandmother's recipe file.

A perfect balance of sweet, savory, soft, and crunchy.

You'll find mincemeat in the canned fruit section of some supermarkets. Serve with ice cream or whipped cream.

This recipe originally accompanied Potato-Parsnip Latkes with Savory Applesauce

Sweet caramelized onions and a tart Granny Smith apple are a perfect balancing act, especially when combined with rich smoked sausage.