Pear

Ready in under ten minutes, this sauce turns basic pork chops into an entrée good enough for company. Partner it with sautéed cabbage and roasted potatoes.

Purchased pastry makes this pie a snap to prepare.

Betty Caldwell was Gourmet's production director for many years. She has an avid interest in cooking and gave us this recipe, which became an instant holiday classic.

These patties get their moistness and delicious flavor from a combination of light and dark meat. We don't recommend using all breast meat—they just won't be as good.

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.

At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.

This cake and custard sauce can also be made ahead. Both should come out of the refrigerator, to take the chill off, when the first course is served. The accompanying caramelized pears, which require not more than a few minutes to sauté, make a welcome addition to the cool custard sauce and moist cake.

Seasonal pears are poached and then layered with a caramel whipped cream and pound cake to turn England's comforting trifle into a lovely fall dessert.

Pears and pear nectar add a delightful accent.

Homespun treats like cobblers and this crisp never go out of fashion for home cooks, but the past 12 months saw them show up on a lot of restaurant menus.

This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.

The rich, fruity sweetness of a late-harvest Riesling (added to a syrup that is drizzled over the free-form tart) beautifully complements the natural sugars in roasted pears.

Tuaca, a sweet, citrus- and vanilla-flavored Italian liqueur, enhances this sophisticated dessert. Tuaca is available in many liquor stores. But if you can't find it, use Grand Marnier or any other orange liqueur.

Four years ago, while food-styling with chef Alain Rondelli, we got to sample one of his creations—an inspired combination of pears and Roquefort and pepper. Its playful mix of sweet and savory led to this dessert. Active time: 15 min Start to finish: 30 min

The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.