Dried Fruit

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is when pinze were made at our house. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found in the country today are derivatives of pinza. Making good pinza requires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices of pinza with espresso, tea, or, in the morning, with caffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

Raw sugar crystals (sold at natural foods stores and some supermarkets) are baked onto the edges of the free-form crust.

"I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce." Croissants and a Grand Marnier custard make this bread pudding super-decadent. It's great with or without the Caramel Sauce; if you're short on time, substitute a purchased sauce.

Panforte — a cross between a cake and a candy — is a classic Italian Christmas treat. It's a very dense, rich confection loaded with nuts, dried fruit, and spices (hence its name, which means "strong bread"). This recipe yields much more than you'll need for the party, but it keeps so well that you'll have delicious leftovers long after the holiday season. Active time: 40 min Start to finish: 4 hr (includes cooling)

Active time: 15 min Start to finish: 1 1/2 hr

Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners. This recipe is an accompaniment for Maple Ginger Roasted Turkey.

Prepare a batch of this breakfast dish and store it in the refrigerator. Then simply reheat single servings in the microwave.

Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2-pound beef fillet.

Here's a great idea for a summer dessert. To make preparation even easier, use your favorite cherry or pecan ice cream.

This Swiss staple known as Birchermüesli can be a healthful breakfast or snack. Can be prepared in 45 minutes or less, but requires additional unattended time.