Poultry

In my family's house, turkey croquettes were a revered delicacy had only after Thanksgiving and Christmas (it took a lot of work, we were often told). It wasn't until I was in college that I learned "croquette" meant a solution to leftovers. But I still think of this recipe, passed down from my father's mother to my mother to me and my sister, as special. Yes, it is a lot of work. But the soul-warming richness — and guaranteed compliments — make it worth the effort.

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

Complete this weeknight "Sunday supper" with traditional fixings like chive-flecked mashed potatoes (don't worry—there's enough gravy for the potatoes, too) and buttered green beans. Baked maple apples would be delicious afterward.

A popular entrée in Tuscany, and throughout Italy. Our quick version would go well with tagliatelle with herbed tomato sauce and steamed baby zucchini. Offer biscotti and Vin Santo (Tuscan dessert wine) afterward.

We adapted this recipe from one in D'artagnan's Glorious Game Cookbook, by Ariane Daguin, George Faison, and Joanna Pruess. In her cookbook, Daguin sticks to the traditional French method and cooks foie gras to 120°F, although the USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. We tried both methods and prefer Daguin's; to our tastes, it yielded the perfect degree of doneness. However, we've included both options in the procedure. Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it's actually quite delicious.

This can also be prepared with duck breasts, which is how it is often made in Tuscany. Either way, the dish is good with rosemary-flavored mashed potatoes and sautéed artichoke hearts.

Look for the hoisin sauce in the Asian foods section. To go with the skewers, have Asian noodle salad tossed with packaged shredded vegetables. For dessert, try grilled honey-brushed bananas with ice cream.

Marinate thinly sliced radishes and sweet onions in a Sherry vinaigrette for a side salad. Serve coarsely mashed potatoes with the turkey, and for dessert, layer strawberry ice cream with sugared strawberries in large wineglasses.

Partner this sandwich with a bean and rice salad and some crunchy pickles. End with vanilla pudding and fresh pineapple. Can be prepared in 45 minutes or less.

(Braised Chicken with Chilies and Chinese Long Beans) The intoxicating seasoning paste in this Eurasian stew may be used to flavor chicken, beef, lamb, or seafood.

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup. To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.

Can be prepared in 45 minutes or less.

Ground turkey is a fine substitute for the chicken.

Can be prepared in 45 minutes or less.

Marinate chicken a day ahead; after ten-minute broil, the dish is ready.