Walnut

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

If fresh figs aren't available, dried black Mission figs can be substituted here; look for ones that are soft and moist. What to drink: Crisp Pinot Grigio pairs nicely with the entire meal.

The Middle Eastern tone is part of this cake's appeal. A very nutty cake is suffused with a honey-citrus soaking syrup, much like baklava in concept but flour-free, making it suitable for Passover. A little goes a long way. For large Seder crowds, you can double the recipe and bake it in a 9-inch springform pan or a 9 by 13-inch rectangular pan. I serve this cake cut into small squares or diamonds placed in small muffin liner cups. Copeland Marks, in his book Sephardic Cooking, attributes this to Turkish cuisine. Joan Nathan calls it "Tishpishiti" in her book, Jewish Cooking in America and points to Syrian, as well as Turkish roots as does Claudia Roden in her book, Mediterranean Cookery. A nutty classic indeed! My version is inspired by a recipe simply called "Nut Cake," found in From My Grandmother's Kitchen, by Viviane Alcheck Miner with Linda Krinn. If you are interested in Sephardic recipes along with a very engaging family history, this book is a real find.

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.

"While on vacation in central Utah, I stayed in Bicknell at a wonderful place called The Lodge at Red River Ranch," writes Nancy Schmauder of University Place, Washington. "The granola was a breakfast treat worth getting up for." This crunchy granola has a touch of sweetness from honey and brown sugar. It makes a great breakfast served with milk, or a good snack eaten plain. Note that it can be made up to two weeks ahead.

Pumpkins are grown throughout the middle states, and Missouri is the world's largest supplier of black walnuts. The pumpkin gives the finished biscuits a golden color and moist texture, and its taste is complemented by aromatic spices. To go alongside, mix butter with honey and then lace it with ground cardamom.

If you've never tried roasted cauliflower before, this dish will be a revelation.

As in all of Italy, pasta is served as a first course (primo) in Tuscany.

We've added a topping of walnuts, hazelnuts and almonds to a southern favorite.

Can be prepared in 45 minutes or less.

Nougat is an egg white, honey and nut confection traditional in the city of Montélimar, in the Rhône Valley. It is one of the 13 sweets offered to churchgoers on Christmas Eve. Start making this impressive dessert at least one day before you plan to serve it, although it can be prepared up to one week ahead.