Hazelnut

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Use this toasted-hazelnut vinaigrette on any fall salad.

There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.

My grandfather would occasionally make this for us as a special breakfast treat when I was young; now I serve it as an unusual first course for a fancy dinner or even, occasionally, for dessert. It’s very unexpected—and very delicious. Serve it in small portions, as it is quite rich.

This Mediterranean-inspired dessert is a good source of two types of fiber—soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers.

When the media review the Mozzarella Bar, they almost always mention having eaten this dish. It is composed of two special ingredients—large hazelnuts that we get from Trufflebert Farms in Eugene, Oregon, and sheep’s milk ricotta imported from Italy—paired in an unusual way. Aillade is a French condiment of garlic pounded with some type of nuts, usually served as a condiment for duck or other meats. We make ours with hazelnuts; it’s one of the few condiments that we make at the restaurant using a mortar and pestle because otherwise it comes out too smooth, like peanut butter.

Romesco is a Catalan condiment traditionally made of fried bread and dried peppers, and served with seafood. We make our Romesco using roasted red peppers because we love their charred, sweet flavor. We serve it with mozzarella because we love the way it contrasts with the mild flavor of the cheese—and because we are a mozzarella restaurant! If you happen to have Garlic Confit, use it in this recipe; but if not, your Romesco will still be delicious without it.

Since we offer only one chocolate cookie on our assorted cookie plate, we made sure that cookie is as chocolatey as possible. We call them maltagliati, which means “badly cut.” In truth, the dough is not cut at all; the pieces are torn from a slab of chilled dough. In any case, the cookies are sure to please any dark-chocolate lover.

This chocolate-dipped nougat combines praline paste and hazelnuts. It is always a winner, especially with chocolate lovers.

This chocolate nougat has a pronounced honey flavor. It is soft and chewy, with a slight crunchy texture from the hazelnuts.

Torrone is the Italian version of nougat. The origin of torrone is uncertain, but legend has it that it was served in Cremona, Italy, during the reign of Francesco Sforza, in the fifteenth century. Torrone is full of almonds, hazelnuts, pistachio nuts, and honey.

If you like cappuccino, you will love this fudge. It goes perfectly with after-dinner coffee.

Chocolate and hazelnuts are a classic combination. This confection is made by dipping hazelnut butter caramel into chocolate.

Praline is a mixture of nuts and caramelized sugar cooked together, cooled, and finely ground. It is used as an ingredient in many candies and confections. Hazelnuts or almonds are usually used to make praline.

This nut paste infuses candies with a rich hazelnut flavor and crunchy texture.

A whole toasted hazelnut surrounded by a rich filling of chocolate hazelnut truffle cream is the soul of these molded candies. They are similar to Italian Baci candies, only better.

I created this candy after a trip to Paris, where I searched for the best candies and confections in town and tasted something similar at a top chocolate shop.

You can’t buy this ultimate candy bar in the store.

The delicious flavor of gianduja is the star of this candy.