Apple

This moist cake is delicious served warm with cream, but can also be offered cold.

In my family we always inaugurate the Jewish New Year with our first apple dessert of the fall season. The tradition in Andra's home is to begin the year with a round challah and to end it with a cake topped with concentric circles of sliced apples. This dessert is very similar to Jewish apple cake, a Polish dessert that was very popular in church cookbooks throughout Maryland. I believe it is called Jewish because it is an oil-based rather than a butter-based cake. Andra's version is particularly easy, attractive, and delicious.

Can be prepared in 45 minutes or less.

My reason for disliking this dish as a child was more about what it lacked than what it delivered — it wasn't savory enough to be lasagna or sweet enough for dessert, so why bother eating it? I do, however, remember the first few times I watched my mother prepare kugel — the thrill of all those noodles, and the seductive smell of cinnamon and butter as it baked, which only set the stage for my letdown when I tasted this bland noodle square on my plate.

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

Choucroute — the pickled cabbage that is a cornerstone of Alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always cooked in wine. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes.

This recipe can be prepared in 45 minutes or less.

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

This recipe is an accompaniment for Eggnog French Toast with Cranberry-Apple Compote. This colorful and festive compote is also nice on waffles and pancakes — or even spooned over vanilla ice cream.

This is one of my long-time favorite desserts. I have been making apple brown betty nearly every fall since I can remember and still love it for its simplicity and sweet fruit flavor. Early in the fall, when the apples are freshest, you may not need to add water to the recipe, but later, as the apples dry out a little, you will need it. I have found McIntosh apples are just about perfect for this dessert, but use any firm, slightly tart apple. If you have leftover French bread, it makes very good crumbs, but any day-old, firm white bread will do. Whatever kind of bread you use, be sure to leave it out on the counter to dry for several hours before cutting it into cubes. Brown bettys should be served still warm. If they are allowed to get too cool, they will collapse a little.

A high proportion of butter makes for an extra-smooth and rich icing. For best results, use Philadelphia-brand cream cheese.

Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers' market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit."