Serious Eats - seriouseats.com

Another quick option is to sweat some chopped garlic with a little fennel with some butter, throw in some sliced mushrooms and some thyme (preferably fresh), cook till the mushrooms have released their juices. Then add some cream and chopped proscuitto or ham and some peas (I've also thrown in sun dried tomatoes on occasion instead of the peas). This also works with chopped smoked salmon too, with or without the mushrooms. Have some Locatelli or Parmigiana to grate over it. This recipe makes a good appetizer too.

Penne With Five Cheeses from The Barefoot Contessa has always been a hit. As Ina Garten suggests in the episode from her show, I double the amount of gorgonzola; I also add a little extra cream so it won't be at all dry:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32177,00.html

Vodka sauce is also a good pasta side - you can add some heat by using pepper vodka. An amatriciana or puttanesca sauce is good too.

I've been thinking about trying this recipe, so I can't vouch for it. But I might just use my own recipes for cheesecake (I love the Silver Palate's Easter Cheesecake) and pumpkin pie, and follow the procedure:

http://www.kingarthurflour.com/recipes/getrecipe.php?id=R1034

Pumpkin Cheesecake Pie

Cranberries are a native American food that isn't common in the UK - the kids might like really like to try some dishes - like a cranberry tart or bread. Maybe a salad featuring cranberries, or a fruit salad (cranberries + oranges + apples) could be easy and fun.

Sweet potato pie is another traditional dish that kids like; so are candied yams. Or mashed sweet potatoes with maple syrup.

And there are lots of fun decorations kids can make - turkeys from pine cone and some construction paper or felt. Indian head dresses and pligrim hats. There are lots of downloadable images for projects online.

I second the recommendations of Emeril's "There's A Chef In My Soup" and "There's A Chef In My Kitchen." They have been my go-to gifts for kids who have a little experience with chopping, measuring, and everyone has loved them. And the recipes are very good too - the family will appreciate them.

I don't yet have the Pioneer Woman's cookbook, but I've been a fan of her blog, and I agree that the photos and friendly chatter will make it a safe bet too.

In descending order - good stuff first

French Onion Soup - I love this stuff and I do make a few batches every winter. I'm going to make it for Sunday night.

NYers will remember this - Ebinger's blackout cake - I've made the recipes and they're not quite the same, though great on their own

Sish Kebab
Sukiyaki - remember the song?
Tuna Surprise
Surf & Turf - on the menu of every self-respecting restaurant
Lobster thermador (see above)
Coquilles St. Jacques (see above)
Paella (see above - a must for seafood restaurants)
Green bean casserole from the French's fried onion can.
Tuna noodle casserole
Nesslerode pie (for the holidays) - usually from bakeries.
Cornucopias of salami stuffed with cream cheese or Velveta for an appetizer
Aspics

And nightmare inducing memories:
Waldorf Salad (with marshmallows)
Duck a la orange (my aunt's specialty)
The thought of Jello fruit casserole has my stomach turning... My mother once made this for dessert and served sangria with it.....

Heavy cream, and if I can't find it in the store, half and half is the second choice. The taste and mouthfeel can't be beat. Evaporated milk, IMHO, has a chemical/tinny taste that even the spices in pumpkin pie can't hide.

I've been using this riff on the recipe on the back of the Libby's can for years, and I've gotten nothing but raves:

Use 1/3 cup dark brown sugar & 2/3 cup white sugar instead of all white

Use 1-1/2 cups heavy cream instead of evaporated milk (half & half is OK)

Double the spices, and heap the spoons a bit & add a teaspoon of nutmeg

Use 3 eggs instead of two

Add a teaspoon of vanilla

I'm being totally honest - Serious Eats is my A+++ #1; I can't begin to describe how much great advice I've learned, recipes I've made, and new restaurants and dishes I've tried. Chowhound, Chow and Slice come in seconds, Dori Greenspan & David Liebovitz's blogs are tied for thirds, with Simply Recipes and Orangette close behind.

It's sooooo hard to choose just one, but since I must, I tip my hat to eggplant parmigiana. Makes great heros the next day.

Martha Stewart has some great suggestions, including very easy spookified recipes. This year, I'm going to try the ice cream sandwiches that look like witch's hats or the Boston Scream Pie, and I've also decorated cookies to look like fingers and made the witch cupcakes in the past.

Her "Rigaboney" recipe is almost identical to my family baked ziti recipe, and I've taken to using rigatoni for it since seeing one of her Halloween shows.

I second the "Maida Heatter's Cakes" recommendation, but I must admit to loving red velvet cake the very best (at the moment).

My pumpkin pie recipe is a riff on the back of the Libby's can. I've never heard anything other than raves:

Use 1/3 cup dark brown sugar & 2/3 cup white sugar instead of all white
Use 1-1/2 cups heavy cream instead of evaporated milk (half & half is OK)
Double the spices, and heap the spoons a bit & add a teaspoon of nutmeg
Use 3 eggs instead of two

This sounds wonderful, and I'd make it tonight if I had some tortillas. IMHO, who needs Gourmet when you have the wonderful recipes and food writing in Serious Eats?