Nut

Serve these as an appetizer with a salad of baby greens.

You can easily recreate this recipe with a wonderful free-range chicken. As for the candied chestnuts, I recommend using freshly cooked, shelled chestnuts which are still quite sweet!

Roasted baby potatoes and steamed asparagus with blue-cheese dressing make appealing sides. Layer sugared sliced strawberries and whipped cream in goblets for dessert.

These rich and chocolaty treats are great for holiday gift-giving—if you can bring yourself to part with them.

Marisol likes to serve the Candied Butternut Squash atop the couscous.

This recipe can be prepared in 45 minutes or less. "Goober"is a southern colloquialism for the peanut — and a great name for our ice cream sandwiches. Be sure to put these together before dinner so that they'll be frozen and ready to enjoy.

You might be tempted to bake 2 sheets of bars at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

This signature dessert from New Orleans is a classic Creole dish.

The streusel here is both a filling and a topping — for twice the crunch and flavor.

This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.

A whiskey-spiked variation on classic pecan pie. Serve the tartlets with whipped cream or vanilla ice cream, if desired.

A classic combination of tender shortcrust pastry and soft, candy-like caramel filling.

Can be prepared in 45 minutes or less but requires additional unattended time.