Dried Fruit

Active time: 40 min Start to finish: 10 hr (includes soaking raisins)

Here is a colorful dressing that is baked alongside—rather than inside—the turkey.

A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.

Complementary ingredients give the yams a deliciously sweet and tart flavor.

Chocolate or coffee ice cream is also nice in this Italian-style dessert.

The "alternative" is the addition of oat bran.

This unique combination of flavors has been on the menu at Restaurant Jean Georges since its opening, and it continues to draw raves. The form of the layered scallops and cauliflower is basic but lovely, and the dark green sauce has a mysterious, mustardy flavor; few people could guess what is in it, and almost no one could imagine how simple it is.

White rice, currants and pine nuts also go into the filling for this regional specialty.

Can be prepared in 45 minutes or less.

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.

A real special-occasion entrée. Rich Muscovy duck breasts, sold at specialty foods stores, are larger and meatier than others.

This bread and butter pudding gets its Italian flavor from panettone, a Milanese egg bread studded with raisins and candied fruit. Long a Christmastime specialty, panettone is becoming increasingly available throughout the year not only in Italy but also in the United States. Note: Panettone can be found in some Italian markets and specialty foods shops.

A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.

This recipe originally accompanied Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy . Part of the terrific stuffing is used to fill the crown roast of pork, and the rest is baked alongside. But if you are making the stuffing to go with other meats, simply bake all of it in a shallow baking dish until a meat thermometer registers 155°F.