Nut

Peanut butter chips and chopped salted peanuts take brownies to a new level. Offer fresh fruit alongside.

Coconut, lemon rind, and raisins are a bright surprise. "A lot of people buy my cookbook just to get this recipe," says Mrs. Wilkes.

These "cakes" are really festive cookies.

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

Unsweetened coconut can be found at natural foods stores.

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.