Pear

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

This cake has a crunchy pecan-brown sugar topping and a layer of pears in the middle.

The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.

These delicious strudels can be put together one day before baking.

"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."

This free-form Italian tart has a tender and buttery crust; in the filling, Asian seasonings enhance the apples and pear, classic French dessert ingredients.

Ready in under ten minutes, this sauce turns basic pork chops into an entrée good enough for company. Partner it with sautéed cabbage and roasted potatoes.

Purchased pastry makes this pie a snap to prepare.

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.

These patties get their moistness and delicious flavor from a combination of light and dark meat. We don't recommend using all breast meat—they just won't be as good.

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.

At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.

This cake and custard sauce can also be made ahead. Both should come out of the refrigerator, to take the chill off, when the first course is served. The accompanying caramelized pears, which require not more than a few minutes to sauté, make a welcome addition to the cool custard sauce and moist cake.