Nut

Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.

This super-quick dessert can be served right away, or covered and chilled for up to four hours. (If you're making the parfaits ahead, let stand at room temperature one hour before serving.) Mascarpone (Italian cream cheese) is sold at many supermarkets and at Italian markets.

This spicy upscale popcorn combines two international ingredients: ground French peppers and Spanish almonds.

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans).

The centers of these soufflés are soft and mousse-like. The topping takes its flavor cues (honey, nuts) from nougat candy.

This simple tart has a creamy filling and an easy press-in crust.

Lamb khorma is sensuous curry made by simmering lamb with yogurt and cream and thickening the sauce with a cashew paste. If you can find goat's milk yogurt or sheep's milk yogurt, it will make a discernable difference in this dish.

A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.

For more on assembling the torte, see "Prep School."

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

This seasonal salad is a great mix of colors and flavors.

This breakfast dish is served at Canyon Ranch Hotel & Spa in Miami Beach.

Brown Betty recipes started showing up in the late 1800s, although nobody is sure who "Betty" was. Traditionally, a brown Betty is made with apples, breadcrumbs, and spices. In this updated version, pears stand in for the apples and the breadcrumbs are enriched with almonds. Keep in mind that this dessert is best eaten the day it's made (but any leftovers would be nice for breakfast).

This delicious treat is a cross between butterscotch pudding and pecan pie.

Chop your favorite nuts and dried fruit to fill this tart. If desired, use toasted coconut or chopped crystallized ginger instead of toffee bits for the garnish.