Nut

Remember the commercial that re-created the invention of Reese's Peanut Butter cups? A woman is walking down the street eating a chocolate bar, and a man is walking the other way eating a tub of peanut butter. They bump into each other, causing the chocolate and peanut butter to mix. Overcome by the new taste sensation, they immediately check into a motel (I may be misremembering that last part). I've never cared for the chocolate-peanut butter combo, so if that idiot had ruined my chocolate bar, I would have pushed him into oncoming traffic. But my mom, who says she's going to have chocolate with peanut butter for her last meal, swears by these cookies. She thinks they're even better than traditional chocolate chip cookies.

(Adapted from The Keeper's House)

This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.

Allowing the batter to chill overnight gives the yeast time for a long, slow rise, which makes the waffles light and crisp and develops their malty flavor. Active time: 35 min Start to finish: 9 hr

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

Madras-style curry powder, which is spicier than the standard, adds a little heat here.

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

Traditional Scottish shortbread is baked in molds. In this modern version, the dough is simply pressed into a pan, baked, and cut into squares. Grated lemon peel cuts the buttery richness, and semolina flour adds texture.

My mom worked full-time as a physical therapist, yet prepared dinner each night for our family of five. By necessity, she was the queen of the shortcut. Mom served these quick and simple hazelnut cookies when we had company. The dough freezes well, so the recipe can easily be doubled to keep on hand for entertaining. Active time: 25 min Start to finish: 2 hr (includes chilling)

Resist the urge to chop the nuts in a food processor — it makes them release more oil, resulting in a heavier baklava. Active time: 1 1/2 hr Start to finish: 12 hr (includes chilling and standing)

Baklava (from the Farsi for "many leaves"), a pastry perfected by royal bakers in the sultan's palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup. It has become a traditional Middle Eastern Rosh Hashannah and Purim treat but is enjoyed at celebrations throughout the year. There are numerous variations of baklava, many a closely guarded secret passed down within families. A walnut filling is more prevalent in the Levant, while pistachios and pistachio-almond fillings are preferred in Iran. Blanched almonds are traditional on Rosh Hashannah to produce a light color so that the year should be dulce y aclarada ("sweet and bright"). Sephardim refrain from serving dark-colored pastries such as those made from walnuts on Rosh Hashannah, which would portend a dark year. Although purists disdain anything except the classic nut filling, some cooks innovated by adding such items as dates and chocolate chips. Hungarians make an apricot version. This very rich treat is usually served in small portions.

In England, plum pudding was required at Christmas in the nineteenth century, and it still is today. This luscious cake takes its cues from that beloved dessert. It combines the flavors of a plum pudding in a chocolate cake and iced it with fudge frosting.

Pack this delicious condiment in decorative glass jars for a nice gift.

Founded in Boston in the nineteenth century, Schrafft's shops soon became renowned for the quality of their candies, ice creams, and especially their cookies. Eventually they opened several stores in New York City, but according to food writer and food historian Judith Jones, true Schrafft's cookie aficionados believed that the Boston version of their oatmeal cookies was superior, and so they would travel to Boston by train to buy them. This recipe is based on the original Schrafft's formula but I've added some dark brown sugar for the rich color and flavor that it imparts. This is a soft, pleasantly chewy cookie, with plenty of raisins and nuts.