Nut

Hannah Levitz of Monroe Township, New Jersey, writes: "I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.

A suitably named pasta salad that's loaded with flavorful ingredients. Try it with grilled veal chops or Cornish game hens.

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

Filled with a mixture of nuts, brown sugar, honey and grated orange peel, this tart will dress up any holiday table. Serve it with whipped cream and, if desired, the Orange-Cranberry Compote

These delicious chocolate chip cookies are worth the calorie splurge.

Active time: 1 hr. Start to finish: 1 hr.

One recipe, two different looks: Half of the cookies are rolled in granulated sugar mixed with cardamom; the rest are sprinkled with a powdered sugar-cardamom mixture.

Be sure to cool these cookies before transferring them to a rack—they are very soft when they first come out of the oven and need a moment to set.

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.