Apple

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

Capirotada The cheese in this recipe melts into the pudding and contributes more texture than flavor.

There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.

Golden Delicious apples are used for this autumnal dessert, but Rome Beauties work well, too.

This homey sauce complements the savory tastes of the turkey and stuffing.

Fuji or McIntosh apples work best for this tart; other varieties may be too juicy.

One of the layers in this delicious salad is lightly pickled sweet-and-sour cucumbers, a favorite throughout Denmark. They do need to marinate overnight, so make sure you start this recipe a day ahead of time.

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

An appealing update of the classic salad.