Nut

Active time: 1 1/2 hr Start to finish: 9 hr

This bread uses a yeast starter that needs to be made at least one day ahead.

I once heard that the heir to an amaretti factory fortune was kidnapped for ransom. In my imagination I pictured him leaving a trail of amaretti crumbs in the forest to lead the authorities to his rescue. I can't guarantee that this strategy will work if you're kidnapped, but if you leave a trail of crumbs that leads to this crisp, you can be certain a crisp search-and-rescue party will follow.

Look for hearts of romaine near the bagged lettuces in the produce section.

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."

These sand tart cookies are a dream, and actually are the best version I have had of this popular Southern cookie. Aunt Mary made her cookies with ground pecans added to the batter. Halfway through the baking she sprinkled on grated chocolate. These cookies have a seductive "gritty" texture, and are perfect with ice cream, fresh fruit, a cup of coffee or tea, or simply to satisfy a longing sweet tooth.

The rich, creamy sauce is also delicious on crisps, puddings and cobblers.

A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

Sophisticated and simple—even more so with the help of a purchased pie crust.