Hazelnut

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.

Juicy chicken with a crunchy nut coating and a sauce that's both fruity and savory: a terrific dinner-party dish.

Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

For the moistest, most intense mostaccioli imaginable, Miraglia Eriquez increased the cocoa, hazelnuts, and spices. And these little frosted cookies only get better with age, so feel free to bake them up to four days ahead of when you plan to serve them.

Torta di Cioccolata al Forno con Vaniglia e Noccio For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri—Perugia being, as she puts it, the "firm historical chocolate capital" of Italy. And inspiration was all she could take: She requested the recipe from the chef several times, but he wouldn't divulge it. Desperate, she played around with the ingredients until she came up with something that tasted right.

Small wedges of this luscious, superchocolaty cake go a long way.

Editor's note: The recipe and introductory text below are from James Peterson's book Cooking. Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter. While the oil doesn't contribute much flavor, especially if you use vegetable oil, it does allow you to serve the cakes cold without them hardening, as they would if they were made with butter. Grate the carrot on the finest holes of a box grater that won't turn it to mush, or use the finest grater attachment on your food processor.

In the world of stuffing, this one is relatively light, though no less satisfying than a more traditional mix. And it tastes like a gift from the forest, with hearty cremini mushrooms, fresh sage, and the crunch of toasted hazelnuts.

If your dried cranberries aren't plump and moist, cover them with boiling water and let soak for 5 minutes. Drain them and pat dry before using. If you prefer, walnuts or hazelnuts can be substituted for the pecans.

Squash is often sold already peeled and seeded, making this recipe even easier.

You'll reach for this recipe again and again for its stunning simplicity and for how well it works with any aperitif. Roasting the hazelnuts in the oven results in a deep nuttiness, which is then brought firmly into the savory realm with a sprinkling of salt and thyme.

This is a wonderfully easy cake with flavors for which Piemonte is known. The best hazelnuts in Piemonte are called tonda gentile delle Langhe—the “gentle round one of the Langhe”—and with a bit of chocolate, you have the match made famous in Torino, gianduja. I love this torte for its versatility as well. I serve it simply with powdered sugar or whipped cream, or you can flank it with a scoop of chocolate ice cream or give it a drizzle of warm chocolate sauce. In Piemonte, I’ve had the torte with zabaglione—and if you turn to page 156, you’ll find a perfect partner in Zabaglione al Caffe` Nero.

Leftover caramel will keep for a week in the fridge; rewarm it and serve over ice cream.

This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.

Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.

For the true pizza lover: a dessert version.

These crisp biscotti are made without butter. Instead, the natural fat in hazelnuts is put to good use when the nuts are ground with the sugar for the dough. This way, every bite is imbued with their flavor.