Fall

This simple but satisfying dish — full of slightly sweet parsnip and celery root chunks — can be made ahead and just reheated before serving.

You get a quick sauce when you let compound butter melt on a hot steak.

In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

Can be prepared in 45 minutes or less.

(Tarte aux Pommes a la Compote)

Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party.

Apple cider vinegar makes the crust extra flaky. Offer eggnog ice cream (or vanilla ice cream sprinkled with nutmeg) alongside.

Serve with: Toast (especially when cheddar omelets are on the menu), potato pancakes, waffles, pancakes, or French toast. Combine with: Crusty bread and blue cheese. Use as: A dessert topping for pound cake (serve with vanilla ice cream).

During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for us all.

Inspired by the cooking of the American South—and absolutely delicious.

Top this with dollops of chilled whipped cream or scoops of vanilla ice cream.

The deep garnet glaze, made with pomegranate molasses, adds a richly piquant, sweet-tart depth of flavor to the turkey.

This dish goes well with boiled or roasted small red or Yukon Gold potatoes.

One of two stuffings (see also the Apple and Sausage Stuffing) developed by Barbara Shinn and David Page of Home restaurant in New York. This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.

Two shortcuts — prepared chestnuts and a purchased corn bread stuffing base — add to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.