Apple

This impressive stuffing gets its Yankee accent from apples and dried cranberries.

It's interesting, sophisticated fare like this that keeps Roly's Bistro constantly crowded. Restaurateur Roly Saul and chef Colin O'Daly are Dublin fixtures.

Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. Serve a French red Bordeaux with the goose.

An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. Can be prepared in 45 minutes or less.

This recipe originally accompanied Potato Pancakes with Zucchini and Sage. It takes very little sugar to enhance the natural sweetness of fresh apples. Each variety contributes to the flavor of the sauce.

This is my recipe for a straightforward apple pie. It reflects not only my preferences but also countless influences. It is intentionally imprecise because there are so many variables to consider. To get it right, you pretty much have to taste as you go along or trust your instincts.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

During a summer trip to Santa Fe, Joan Coulliette of Sandy, Utah, had a wonderful baked apple pancake for breakfast at Atalaya restaurant. The restaurant has closed, but we were able to get the recipe for the pancakes.

"Whether it's served warm or cool, my mother's apple cake is the best I’ve ever tasted," says Amanda Denton of Barre, Vermont. "It's moist on the inside and has a beautifully browned crust. This recipe ranks right up there with love and support as the great things my mother gave me."

This recipe originally accompanied Roast Pork with Port Jus and Chipotle-Glazed Apples .

Everything's ready: The pumpkin is carved, the costumes are made, and the front yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet—for the kids, of course. How about caramel apples? You could make them, and then the kids could help with the decorating. That would be a great way to introduce them to one of your childhood favorites. After all, you’re much too mature these days to take a big, sticky bite out of a succulently sweet caramel apple, but the kids will devour them. And at least they’ll be eating apples — even if they are coated with delicious caramel, and even if they are decorated with chocolate and nuts and sprinkles. Our resident candy expert and senior food editor, Sarah Tenaglia, developed an easy recipe for the caramel, and she outlined straightforward steps to follow while making it. She also came up with all sorts of decorating ideas. Perfect. Now you have everything you need for Halloween — for the kids, of course. Making the caramel requires the use of a clip-on candy thermometer, which should be tested for accuracy before starting. Attach it to the side of a medium saucepan of water, and boil the water for three minutes. The thermometer should register 212°F; if it doesn’t, take the difference into account when reading the temperature.

This large rustic tart has hints of anise, cinnamon and clove, spices that are also found in the noted honey cake of Burgundy, pain d'épice. The apples can be roasted one day ahead so that the tart can be baked early in the day on Christmas Eve.

Active time: 15 min Start to finish: 1 1/4 hr