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Any combination of nuts will work nicely in this winter tart.

Can be prepared in 45 minutes or less but requires additional unattended time.

At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.

Can be prepared in 45 minutes or less.

You can make this up to three days ahead; be sure to start at least one day in advance.

Tracy Tortora of Marion, Massachusetts, calls these cookies Venetians and said they were the best from the assortment her grandmother baked every Christmas.

The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.

Excellent served cold in summer, the soup also makes a soothing hot starter during the colder months.

This recipe can be prepared in 45 minutes or less.

Rich, creamy, decadent—this could be the new benchmark for an American classic.

Use this versatile sauce as a dip for crudités, a dressing for cold fish or chicken, and as a substitute for mayonnaise. Tofu makes it virtually fat-free.

This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.

Inspired by the creamy mint-chocolate after-dinner drink, grasshopper pie was a hostess's dream: Composed of only a handful of ingredients, it took just minutes to assemble; then it could be stored in the freezer until serving time. Here is an updated rendition-with white chocolate instead of the original marshmallows-that is every bit as cool and minty as its predecessor. Those who don't want a grasshopper-green dessert can substitute clear ("white") crème de menthe for the colored liqueur.

Hazelnuts are teamed with strawberries and rhubarb in this rustic tart. Vanilla ice cream is a must for serving.

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.