Nut

Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces. It traditionally enhances cooked vegetables, fish or shellfish, and it is also a lovely dip for pita bread. Although the true tarator uses hazelnuts, local cooks often make it with whatever nut grows in their area.

The cookie-like dough is great for the novice pie maker, as any imperfections can easily be patched. Be sure to use ripe, juicy pears. Offer this with vanilla ice cream, if desired.

The upside-down cake—so popular in the fifties and sixties—has been making a come-back lately. This version has a banana, walnut and maple topping, and tender cake.

This simple and elegant starter is excellent with Sauvignon Blanc.

Dried cherries and apricots highlight this impressive version of a southern classic.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

This is a simplified version of the appetizer served at Olives, where the scallops are skewered with bacon before they are cooked.

The base for these soufflés is made with Switzerland's Toblerone chocolate, which contains honey-almond nougat. These desserts can be assembled three days ahead and frozen; just bake before serving.

"I like to keep sweets on hand during the holidays just in case someone drops in," says Laurie Schielock of Miami, Florida. "My sister Susan's truffle recipe is indispensable this time of year. The chocolate treats have a rich, smooth texture, they keep well, and they're perfect with a glass of Champagne." Flavor the chocolate mixture with some grated orange peel or espresso powder, if you like.

This recipe was created to accompany Crown Roast of Lamb . Can be prepared in 45 minutes or less.

"Banoffi," the Royal Hotel's name for this luscious pie, was coined by combining the words banana and toffee.

The name Newman was once a staple only in Hollywood; today, it's a staple in kitchens all across the country. That is largely the result of the efforts of two people: Paul Newman, who founded the Newman's Own line of food products in 1982, and his daughter Nell, who expanded the brand with Newman's Own Organics 11 years later. All profits of both companies go to charities. And what dessert gives this giving family the greatest comfort? "Pecan pie," says Nell, whose mother—actress Joanne Woodward—grew up in the South. "I've always loved pecan pie and the smell of toasting pecans and burnt sugar that goes with it. My aunts Betty Lane and Nina still send their pecan pies up from Georgia at the holidays." This update on the sweet southern classic has the true taste of maple and some whole wheat flour in the crust.

Bisquick got its start in the early thirties when Carl Smith, a salesman for General Mills, took a late-night train ride. He went to the dining car in hopes of finding something to eat, and was pleasantly surprised to be served freshly made biscuits. When he asked about them, the chef confessed that he kept a pre-mixed batch of ingredients for the dough in the freezer for late orders. Smith reported back to General Mills, suggesting that they market such a mix, and they did. But it’s not just for biscuits; Bisquick can be used to make pancakes and waffles, and this luscious coffee cake, too.

Capri, Italy This decadent flourless chocolate and almond cake originated on the island of Capri, where it's called torta Caprese.

Schwarzwälder Torte Active time: 30 min Start to finish: 4 hr (includes cooling meringues)