Make Ahead

Sarah T. Thibault of Lancaster, Pennsylvania, "I had the best black bean soup at Enchantment Resort in Sedona, Arizona. In fact, I had it for lunch every day during our stay. Could you please get the recipe? The soup's incredible!" This is a brothy black bean soup with whole beans, unlike many thicker, heavier versions that are puréed. Serve it over rice if you're in the mood for a heartier main course.

These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm, then continue with the recipe.

Toasting the pecans before adding them to the filling deepens the flavors in the pie.

With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie. Start making this dessert at least one day before you plan to serve it.

Hachiya persimmon puree flavors the pudding; using arborio (the starchy, short-grained risotto rice) gives it an especially tender, creamy texture.

Boston brown bread is in the canned-vegetable aisle of most supermarkets.

Because Gruyère is somewhat salty, use unbrined roast turkey in this dish. Also, and old-fashioned turkey gravy (no cider or soy sauce) will enhance the gratin best.