Fall

Melanie Riggs of Jackson, Mississippi, writes: "Last winter, I visited some friends in Minnesota. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust." The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust.

Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.

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.

A hearty sweet and savory stew that's a perfect seasonal meal when teamed up with crusty bread and a green salad.

We've added a topping of walnuts, hazelnuts and almonds to a southern favorite.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

If you're preparing this dish as a part of your Thanksgiving meal, put this gratin in the oven once the turkey comes out.

"The day before Thanksgiving, my grandmother would make trays of corn bread for this stuffing," says food writer Janet Fletcher. "We grandkids would crack the pecans for the stuffing; the nuts came from the trees in her back yard."

Can be prepared in 45 minutes or less.

"I love green vegetables and always make an effort to do something special with them for dinner parties," says Jeanne Thiel Kelley, contributing editor to Bon Appétit. "Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red."

Serve with: Polenta and an arugula salad. Dessert: Purchased apple tart.