Martha Stewart Moroccan-Style Stuffed Acorn Squashes. Have been making these come fall for the past three years, and other than needing a lot more salt and pine nuts, IMHO, than the recipe calls for, these are fantastic. You can eat them, skin and all, and they re-heat well.
Caldo de Res (Beef and Guajillo Chile Stew)
Cooks Illustrated Chocolate Chip Cookies
Cooks Illustrated Boston Cream Pie