Nut

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

Early French gardeners developed the espalier method of growing fruit trees-the trees are trained to grow flat against a wall or trellis-so they could take full advantage of the sun and use small plots of land efficiently. October finds markets full of newly harvested crisp apples that add wonderful flavor to this traditional French tart.

This earthy pasta dish is delicious made with the wide, long noodles called pappardelle, or with the thinner and more readily available fettuccine.

A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

California is among the four leading honey producers in the country. And Texas produces some of the finest pecans. This pie has a touch of honey in the filling, in the topping and in the crunchy coating for the pecan garnish. An extra batch of the honeyed pecans is a great snack or holiday hostess gift.

Easy, do-ahead heart-shaped cookies to go with the strawberries.

Can be prepared in 45 minutes or less.

(Toasted Almond, Cinnamon and Chocolate Torte)

The classic almond mixture known as frangipane fills an almond crust. Sweet plums and a brandied glaze top it off.

Here's a nutty brittle-style candy for spice lovers with a sweet tooth.

For a picnic, transport this colorful side dish next to a cold pack in an airtight container.

Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee. Learn how to make your own ravioli with our hands-on streaming video demonstration.