Hazelnut

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

The ingredients for the caramel will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.

Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on—or make. No cookie cutters, sprinkles, or icing necessary.

Customize this recipe by subbing in other nuts and seeds.

If you like, serve this with whipped cream or an extra dollop of yogurt.

There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says Krajeck. "It's not in every bite, but when it hits you, it makes a big impact."

This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It is one of our favorites: it is easy to make, yet looks stunning, and has the most delicate and fragrant combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it'll keep it from sticking), then use it to fold over the edges of the galette.

This simple salad gets extra flavor from finely grated hazelnuts.

We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course. Pair the squash with a mix of spicy arugula and ever-so-slightly-bitter chicory enhanced with savory pancetta and toasted hazelnuts. A sweet-tart apple vinaigrette is the final touch atop the most refreshing fall salad we've tasted in a long time. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Low-fat yogurt with fresh oranges is a quick, sensible alternative to an ice cream sundae; the red wine gives the caramel a fruity acidity.

We're big fans of Nutella, but this luxurious homemade gianduja tastes even better.

Chocolate and hazelnut: Consider this combination the “Meg Ryan and Tom Hanks” of flavor profiles—sweet, nutty, and guaranteed to produce a blockbuster. Baking expert Carole Bloom’s indulgent cake recipe calls for an easy homemade hazelnut butter, but store-bought will do just as well. Top it off with some crushed hazelnuts for added texture, and then serve it with a glass of Sauternes or port, or a shot of espresso.

Meat lovers may smile politely and insist otherwise, but it’s the rare vegetarian lasagne that truly pleases the committed carnivore. In the case of this exceptional recipe, the meaty texture of the eggplant makes a luscious stand-in for Bolognese sauce. Choose your eggplant wisely: a younger, smaller one will yield the tastiest results. Try white or Asian eggplant for a more mellow flavor.

Oranges, fennel, and toasted hazelnuts perk up red and yellow beets in this versatile salad from Chef Alfred Portale of the long-beloved Gotham Bar and Grill in New York City. Equal parts rustic and refined, with an eye-catching mix of colors and sophisticated blend of ingredients, this salad is perfect as a dinner-party starter or main-course accompaniment. Try grilling the beets, instead of roasting, to add yet another layer of flavor.

A traditional Spanish romesco sauce calls for almonds, but in this recipe hazelnuts spruce up simple halibut fillets. The sauce freezes well and also partners with chicken, steak, or pasta. For a more budget-friendly dish, substitute tilapia. You can also swap roasted red peppers for the piquillos and use whatever nuts you happen to have in the pantry.

Hazelnut and chocolate have long been dessert partners, and it’s easy to see why. They bring out the best in each other, as in this mousse, from Epicurious member Derrinl. If you don’t have Frangelico, you can substitute Amaretto.

A tartine is an open-faced sandwich usually composed of a slice of crusty artisan bread topped with a spread, vegetables, and sometimes meat or fish. They are usually served along with a soup or a salad to make a complete meal—definitely one of my favorites. In this recipe, figs, Serrano ham, goat cheese, and greens are piled on top of a savory hazelnut crust.