Pear

You can substitute pears for the apples.

Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.

Poach the pears and serve with traditional anise-flavored fried pastries. Start the pears one day ahead.

You can serve this dish—a cheese and fruit course in one—in lieu of dessert. Half a pear with some greens also makes a nice first course or light brunch.

The unusual crust is made of brioche dough.

This dessert is an Italian takeoff on a classic French dish, Poire Belle-Hélène-poached pear with vanilla ice cream and chocolate sauce. Here the pear is teamed with a hazelnut-orange_semifreddo_ (a sweet Italian frozen mousse) and a Frangelico chocolate sauce. For smaller appetites, cut the semifreddo into eight portions and the pears in half.

Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.

"One evening my husband took me to a marvelous restaurant, Al Biernat's, in nearby Dallas," says Janice E. Bryant of Irving, Texas."I had an innovative salad—greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."

Betty Caldwell was Gourmet's production director for many years. She has an avid interest in cooking and gave us this recipe, which became an instant holiday classic.

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.

A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.

Perfect at the end of a fall meal. Top the dessert with sweetened whipped cream, or team it with scoops of vanilla ice cream.

A cardamom- and orange-scented syrup is spooned over warm pears and scoops of vanilla ice cream in this lovely dessert. Refrigerate leftover poaching syrup to serve over ice cream later in the week.

Store-bought crusts make these scrumptious a snap to prepare.