Almond

This is an intriguing mix of sweet and savory. Sharp white cheddar is a good substitute for Manchego cheese.

The heady flavor of almond is threaded through this lovely dessert. The combination of Amaretto and warm pear juices creates a fragrant syrup, and a crisp, nutty topping adds welcome contrast to the tender roasted fruit.

This great summery tart doesn't require a special pan.

For variety, use both yellow and red watermelon in the salad.

Pesce al coriandolo in salsa di aceto
The alluring scents of coriander seeds and a whole handful of bay leaves perfume the fresh, flavorful flesh of bluefish.

The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians; arborio makes a good substitute.

Buckles are aptly named: Fruit is baked along with a layer of cake batter that rises to the top, buckling as it cooks. Don't skimp on the garnish: Vanilla ice cream or lightly sweetened whipped cream is great with this.

Chicken fatigue? Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds.

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional — and this is the month they're at their best.

Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one.

If you can't find golden raspberries, simply substitute more red raspberries.

This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried prawns and shrimps, which were pounded with a wooden pestle and mortar; and shaped into masses resembling large cheeses. Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang. Early food writer; C Louis Leipoldt, described it as 'bitingly spicy, pungently aromatic, moderately smooth and a very intimately mixed association of ingredients.' There is nothing quite like blatjang to add zest to curries or braaied meat. Adjust the amount of chilli to suit your preference. Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened.

Unlike many store-bought granolas, this luxurious blend of oats, green pumpkin seeds, and exotic dried fruit is preservative-free and not overly sweet. Sprinkle it on yogurt, pancakes, or waffles—or simply enjoy eating it out of hand.

Finger cookies are usually found in sets of five. If you think they look weird, you should see the cookie person to whom these fingers belonged.

This festive arrangement was inspired by the popular holiday wreaths decorated with fruits. They take their name from Luca Della Robbia, the 15th-century Florentine sculptor known for crafting lifelike garlands of leaves and fruits.

Almonds browned in butter bring a nutty crunch to classic French toast.