Paul Prudhomme’s recipe for chicken curry is an all-time favorite. It’s in his first cookbook. It contains apples, bananas, raisins and pecans along with the more typical chicken, onions and jalapenos.

I’m someone who eats the cranberry sauce at Thanksgiving in great globs–love it with all the turkey and gravy.

I love a simple pilaf: saute some onion in butter and, when it’s translucent, add the rice and some pine nuts (or almond slivers) amd raisins. Saute that around until the rice starts to turn white and is well coated with oil. Add about twice the volume of good chicken broth as you used rice, heat to simmering and cover. After 15-20 minutes, turn off the heatr and let sit without opening another 10 minutes or so. Serve.

Pork with apples as mentioned above is a favorite, but a variation is sauerkraut cooked with apples and served with pork.

Chutney! Love it! I get Major Grey’s mango chutney in large jars at Smart & Final and serve it with all sorts of meats. MG is pretty sweet, but there are chutneys for all tastes. Some are a lot hotter, but I love Indian food and the sweeter MG cuts the fire of the food (like Chicken vindaloo, one of my favorites).