Nut

This recipe can be prepared in 45 minutes or less.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

Active time: 35 min Start to finish: 5 hr (includes chilling)

Although this recipe calls for hearts of romaine, either radicchio or iceberg lettuce would make a nice substitute.

A cherry lover's dream: This irresistible dessert has fresh cherries, cherry sauce and cherry ice cream.

A filling of bittersweet chocolate truffles is the surprise in this elegant dessert from Michele Dennis at Zefiro.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.

The filling is wonderfully creamy, like ice cream, but is made without using an ice cream machine. Be sure to have plenty of extra fruit to go along with the torte.

Crusts made of ground biscotti and almonds accent this do-ahead dessert.

Dorothy Williams of Vancouver, British Columbia, writes: "To celebrate our 25th wedding anniversary, my husband and I spent a week in Victoria, British Columbia. We particularly enjoyed Abigail's Hotel, where we had some delicious carrot-coconut cupcakes." For a lovely breakfast muffin, omit the cream cheese frosting.

Scoops of purchased chocolate, vanilla, and coffee ice creams are topped with three different do-ahead sauces.

Here's a real treat for the lunch box. Adding dried cherries and chocolate chips turns classic oatmeal cookies into something new.

The colonists planted around 150 varieties of apples in New England, many of which can still be found today. Apples show up most often in a double-crust pie, but the crisp is also a superb showcase. Nothing more than fruit baked with crumbly nut, flour, sugar and butter topping, it's as simple to make as it is delicious.

To roll out this dough you will need a pastry cloth and a rolling-pin cover, which are available at kitchenware stores and by mail order from Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901.