Bon Appétit

Pâté can be found in the deli section of many supermarkets and at specialty foods stores.

Crunchy, creamy, and just a little spicy (thanks to the wasabi).

When tomatoes are at their peak, I could eat them three times a day and straight from the vine. But every once in a while, it's nice to give them a little special attention. When that time comes, this is the recipe I turn to. It's a tartlet that looks like it takes all day to make, but is really a quickie. It's warmed in the oven for such a short time that the tomatoes never lose their fresh-picked taste and texture. I serve these as a first course at dinner or with a salad as the main event at lunch.

This easy, indulgent appetizer comes from cookbook author Daisy Martinez. The fritter batter can be made one day ahead.

A pretty centerpiece dessert that's a cross between a trifle and tiramisù. To give the flavors time to meld, you’ll need to put the trifle together at least one day ahead, but it tastes best when made two days ahead. Any leftover praline would be terrific sprinkled over ice cream.

Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.

A light variation that’s a nice counterpoint to the many rich dishes on the Thanksgiving table.

A refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.

In this fun take on pumpkin pie, a little whisky really puts the "Scotch" in butterscotch.

Lime juice gives these simply lovely carrots bright flavor.

Fresh fennel, rosemary, and crème fraîche give mashed potatoes added appeal.

Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.

Quickly candied grapefruit peel adds a fresh zing.

Crisp beans are paired with sour onions and a sweet maple dressing.

Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational.

Thanksgiving goes Provençal with this elegant dish.

Cinnamon, cardamom, allspice, and cloves give this crème brûlée a spicy kick.