Nut
North Shore Chicago Hadassah's Lick-Your-Fingers Kugel
This is definitely American — with dark brown sugar and pecans! Your guests will love it.
By Joan Nathan
Turkey B'stilla
Moroccan Turkey Pie
Traditionally, Moroccan b'stilla is a pie made with minced squab.
Biscotti
By Jacques Torres
Chocolate Almond Sherry Cake with Caramelized Pears
This cake and custard sauce can also be made ahead. Both should come out of the refrigerator, to take the chill off, when the first course is served. The accompanying caramelized pears, which require not more than a few minutes to sauté, make a welcome addition to the cool custard sauce and moist cake.
Couscous with Dried Apricots and Pistachios
Toasted pistachios, apricots, cinnamon and allspice bring great flavor to this accompaniment for the chicken.
Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce
For this recipe the lamb racks are frenched all the way down to the eye of the meat. For decorative purposes, we asked our butcher to leave a 1-inch-wide strip of fat along the top of the eye of the rack.
Stephanie Schrader's Walnut Cups
One of our staff members is addicted to the rich, mellow taste of his friend Stephanie's walnut cookies. She began making them as a young bride thirty-five years ago, and her family has never celebrated the holidays without a batch or two since.
Pecan, Caramel and Fudge Pie
This dessert couldn't be simpler to put together. The no-bake crust is made from cookie crumbs and butter, and the pie itself cooks in just ten minutes.
Chicken Salad with Cilantro and Ginger
By Elnora Shick
White Chocolate Tartlets with Strawberries and Bananas
White Chocolate Tartlets with Strawberries and Bananas These irresistible sweets feature a hazelnut crust that is lined with dark chocolate and filled with white chocolate mousse.