Nut

This beautiful torte can be prepared three days before serving.

A great partner for some good Champagne. Brown sugar and black pepper make the almonds sweet and spicy.

Favorite Italian flavors — espresso and hazelnut — come together in these appealing treats.

A simple recipe that adds great flavor and a touch of heat to store-bought peanuts.

This dense orange cake, drizzled with orange glaze, is always a favorite at the annual P-Patch harvest banquet.

Called om Ali, which means "mother of Ali," this slightly sticky and unusual dessert flavored with orange flower water is currently the most popular pudding in Egypt. In the villages it is made with bread, while in the cities a more sophisticated version is made with phyllo pastry. Orange flower water is a flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets nationwide.

This recipe was created to accompany Sauteed Sea Bass.

Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces. It traditionally enhances cooked vegetables, fish or shellfish, and it is also a lovely dip for pita bread. Although the true tarator uses hazelnuts, local cooks often make it with whatever nut grows in their area.

The cookie-like dough is great for the novice pie maker, as any imperfections can easily be patched. Be sure to use ripe, juicy pears. Offer this with vanilla ice cream, if desired.

The upside-down cake—so popular in the fifties and sixties—has been making a come-back lately. This version has a banana, walnut and maple topping, and tender cake.

This simple and elegant starter is excellent with Sauvignon Blanc.

Dried cherries and apricots highlight this impressive version of a southern classic.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.