Berry

Jan Schroeder of Corvallis, Oregon, writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own."

Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe.

This is a sweet dessert compote — it does not go with the turkey. The oranges are cooked to make sure all the bitterness is released, so it's important that they're sliced very thin — an extremely sharp thin-bladed knife is best for the task.

This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

This bright, flavorful fall preserve is best when allowed to stand overnight. It's great on toast or alongside sautéed duck breasts.

Sliced strawberries infuse raspberry brandy with fresh berry flavor, and the strained liqueur is topped off with Champagne.

A vanilla bean is an extravagance that lends a note of sophistication to this drink, but extract is a fine substitute.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. Now that I'm a professional chef, my entire family is paranoid about cooking for me. I find that funny because I still love their food and look forward to it." This recipe makes two cakes, so freeze one to enjoy at another time.

Inspired by frullato di frutta, the frothy Italian fruit drink, this smoothie can be made with any type of fresh or frozen berries.