Dried Apricot

In this beautiful main course, served at Le Bec-Fin in Philadelphia, a mixture of dried apricots, raisins, mushrooms, tomatoes and spinach is the surprise filling.

Here's a colorful and creative pie: Apricots, which flourish in California, Hawaiian pineapple and Oregon cranberries come together in a filling that offers a terrific balance of the exotic and the traditional. It's good with vanilla ice cream.

We highly recommend using California apricots for this recipe —their intense flavor and color give this frozen yogurt a real boost that's missing when it's made with the Turkish variety.

This dressing is best cooked in a dish of its own, which also allows the top layer of bread to brown to an appealing crisp.

A natural with pork, the compote is also a sweet topping for ice cream.

Always cool the stuffing completely before filling the turkey.

This recipe can be prepared in 45 minutes or less.

Begin this at least one day ahead. Serve with Potato-Leek Matzo Balls and steamed asparagus. What to drink: A full-bodied red with robust fruit, such as Zinfandel or Australian Shiraz.

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.

In this recipe, a casserole dish stands in for the traditional tagine. Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.

Dried Fruit and Nut Paste The Passover meal typically includes haroseth, which symbolizes the mortar used by Israelite slaves in Egypt. Recipes can vary greatly, depending on the country of origin. Haroseth is used as a condiment — almost like a chutney — and would be good with many kinds of roasted meat or poultry. This spicy version is based on a recipe from Yemen. Active time: 20 min Start to finish: 20 min

A nice accompaniment to roasted pork, venison, game birds or turkey.

A trifle with a few twists: a white chocolate pudding and layers of dark chocolate cream and apricot puree.

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving.

Nice with duck, Cornish game hens or the Thanksgiving turkey.

Can be prepared in 45 minutes or less.