Apple

Try these with roast pork, as well.

Karen Schineller of Ridgewood, New Jersey, writes: "Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start." This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the sautéed apples.

Not all juicers are created equal — the amount of juice extracted varies from brand to brand. The weight ranges for the ingredients below will ensure that you have enough juice.

The classic apple and cheese combo gets a fun twist in this delicious dish. What to drink: Taz 2003 Chardonnay, Santa Barbara ($20).

Cardamom loses flavor and aroma quickly, so be sure to store it in an airtight container in a cool dry place — never near your stove. Because the cornstarch in confectioners sugar isn't kosher for Passover, we powdered granulated sugar in an electric coffee/spice grinder and mixed it with potato starch for a similar effect.

Daryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break." Top the moist squares with vanilla ice cream or whipped cream.

Evelyn Herring of Laguna Woods, California, writes: "My mother was raised in Scotland and learned to cook at a time when quality ingredients were hard to come by. She had to be imaginative, often substituting ingredients and improvising recipes. My own cooking has become Americanized over the years, but I still rely on her recipes. They're easy and always taste as good as the first time I tried them." Crushed gingersnap cookies, marmalade, and raisins set this pie apart from the American version.

Lauren Beal of San Rafael, California, writes: "When it comes to making dinner, my husband, Stuart, and I have the perfect system. He's in charge of our backyard garden, and I'm in charge of cooking with what he harvests—things like basil, onions, lemons, and even apples. It's our favorite way to create a meal together."

Healthy bonus: Magnesium and folate from spinach; fiber from apples and buns; antioxidants from rosemary and sage

Throughout the season, quail is always on the Highlands menu. We stuff them with ham, tasso, chicken liver, foie gras, crawfish, or corn bread. Our quail come from a farm in South Carolina, but most butchers or specialty markets sell semi-boneless quail, ideal for stuffing. (Editor's Note: The recipe below is for four quail, enough to serve two people as a main course. If you are cooking for more people, chef Stitt recommends that you prepare two quail for each extra person and adjust the other ingredients proportionally.)