Dried Cranberry

Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

These luscious cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving.

This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.

Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.

Here, you only boil the rice briefly before combining it with the dried fruit and cooking it without water. We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan — later the crust is served with the rice. Usually you have to dip the pot in cold water at the end of cooking to release the crust, but a happy kitchen accident occurred when we tested this recipe. Food editor Ruth Cousineau let the rice stand for almost an hour (things can get hectic when you're preparing a holiday meal), and the crust came right out without the dipping. Using a heavy pot helps keep the rice hot, too.

Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad.

Bright, fresh flavors star in this holiday salad.

These truffles are particularly good when made with Valrhona "40% cacao" milk chocolate. We recommend tempering the chocolate used for coating them, as it will result in glossier, firmer shells.

The sweet-tart filling and the flaky crust add up to one terrific pie.

A drizzle of white chocolate makes these Italian cookies holiday ready. For what it's worth, it's equally good on a classic almond biscotti, too.

Store-bought rotisserie chicken and frozen potatoes make quick and easy work of this dinner, which tastes like Thanksgiving leftovers in the best way possible.

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.

Mary Risley, the director of Tante Marie's Cooking School, says, "I come from a family of Connecticut Yankees, and when I was growing up, I spent every Thanksgiving at my grandparents' eighteenth-century home, which was right across from a turkey farm. I’m not quite sure how, but something in that experience inspired this recipe. (Maybe the ingredients reflect what a turkey would like to eat, if asked.)"

Complementary ingredients give the yams a deliciously sweet and tart flavor.

This is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen." Start preparation a day ahead.