Dried Fruit

An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. Can be prepared in 45 minutes or less.

This was a recipe that came from my mother, Rae Horowitz. She told me it was from my Grandma Sade Lyon's recipe and she learned to make it from her.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

The almond paste in these muffins adds wonderful flavor and keeps them moist.

Remove the skin and fat from a whole cut-up chicken to make this Middle Eastern dish.

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

This spice-scented compote makes a great accompaniment to the New York cheesecake.

This recipe can be prepared in 45 minutes or less.

There is no oil in this most original salad.

Peter Reinhart, a baking instructor at the California Culinary Academy, says, "Ever since I was a kid, the cranberry relish has been just about my favorite part of the holiday dinner. I love how its juices run in every direction to blend with everything on the plate. Of course, it has to be good cranberry relish, with coarsely chopped berries and walnuts and plenty of orange flavor. The cranberry-walnut braid captures those flavors, and the shape makes a beautiful presentation, too.

Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.

Michael McLaughlin, cookbook author, says, "Sweet potatoes are so versatile that it's a crime to fix them just one way every Thanksgiving. A long time ago, I decided to be flexible and creative with the sweet potatoes, and it has been a delicious ongoing investigation. This year, now that dried cranberries are a supermarket staple, I've zeroed in on this version. Not only is it a colorful addition to the holiday spread, but it also is cooked on top of the stove, freeing up some precious oven space."

The following is chef Robert Freitag's variation of a recipe by Joyce Goldstein, chef-owner of Square One, in San Francisco, until it closed in 1996. The chef likes to use king salmon when making this dish.

To ensure you get moist, beautiful-looking apricots, avoid those sold in boxes and bags that you can’t see through. If you buy Turkish apricots, keep in mind that they’re usually sold pitted but whole and, unlike most California apricots, will need to be halved horizontally.