Almond

Cauliflower, enhanced with toasty almonds and a briny parsley-olive mixture, holds its own as the star in this simple and slightly spicy vegetarian supper.

The juicy pears in this elegant tart provide a dose of filling fiber. Each slice also serves up a helping of satiating healthy fat and phytonutrients, which come from the almonds.

Inspired by all that's great about Sephardic cooking, this roast chicken feels both homey and exotic. What to drink: A light- to medium-bodied red wine with dark fruit flavors is just the thing. Try the Giacosa 2005 Dolcetto d'Alba (Italy, $20) or the Campo Viejo 2000 Reserva (Spain, $13).

Kutia This lightly sweetened pudding is the first of 12 traditional dishes served on Christmas Eve in Eastern Europe. Countries such as the Ukraine, Poland, and Lithuania each have their own version, sometimes chilled, sometimes served as a warm porridge. (The dish used to be a tradition in Russia as well, but because of the communist Soviet Union's official atheism, it has become extinct there.) Our version is based on the baked Ukrainian style, which is traditionally made with wheat berries, which require overnight soaking and long cooking. For convenience, we've substituted quick-cooking barley, which packs the same nutty-chewy punch. For the best results, prepare the pudding a day ahead: Let it cool, cover it, and chill it overnight to let the flavors meld. Serve it chilled, plain or sprinkled with cinnamon-sugar.

Amaretti According to legend, in the early 1700s, a Milanese bishop made a surprise visit to the town of Saronno in Lombardy. A young couple paid tribute to the bishop by welcoming him with their unique homemade cookies, made from crushed apricot kernels and almonds, egg whites, and sugar. The bishop so loved the cookies that he blessed the couple, and the recipe became a local favorite. Today, bakeries throughout the region, and in Italian communities around the world, carry amaretti di Saronno, but it's worth the (small) effort to make them yourself. The recipe is simple, and fresh from the oven, they have a crisp-yet-tender texture that's beyond compare.

A touch of sugar blended with tamari creates a rich, salty coating for whole almonds. They're ideal for holiday parties — just set them out in festive dishes and watch them disappear.

A creamy frozen eggnog mousse layered with paper-thin sheets of crisp chocolate. Be sure to make the chocolate disks and lace before making the mousse filling.

A classic Christmas bread from one of Buenos Aires's most famous bakeries, Las Violetas.

Muscat-poached Seckel pears are tucked into moist almond cakes for a charming dessert. Besides being cute, these tiny cakes leave guests room for pumpkin pie.

A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Nutty wild rice pairs nicely with turkey, and the addition of roasted red peppers makes the dish visually stunning.

White bread is perfect for bread pudding—as long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here.

The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.

Serve this granola with milk and sliced bananas or yogurt for breakfast, or sprinkle it over ice cream for dessert.

Editor's note: The recipe and introductory text below are from Martha Stewart's Baking Handbook. To read Epicurious's review of the cookbook, click here. This giant round of crisp cookie topped with large clump of streusel is a specialty of Mantua, Italy. It's perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.

No need to trouble yourself about presentation with these tapas-style hors d'oeuvres. Simply toss steamed mussels in a vinaigrette with piquillo peppers, toasted almonds, and serrano ham, then nestle them back into their shells. They're lovely on the plate—and easy to eat.

Reducing a mixture of coconut liquid, cream, and sugar on the stovetop creates a wonderfully creamy filling, almost like a dulce de leche. Handfuls of fresh shredded coconut give the tarts a tropical flavor, accented beautifully by the fruitiness of prickly pears.