Pistachio

Rich, creamy, suave flavor is the hallmark of this terrine. The shallots create their own sauce, so this is best served on a plate rather than on a slice of bread.

If you like, drizzle amaretto or balsamic vinegar over the grilled peaches just before serving.

This fusion of many Sephardic recipes makes an extremely realistic “mortar.” The nuts and spices can be varied to suit individual tastes.

This recipe produces a slightly dry, chunky charoset. If you prefer a more moist version, add extra wine, a tablespoon at a time, until you achieve the desired consistency.

This chai is a knockout on its own, but gin adds subtle flavors that complement the chai's complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it's fine to strain them out before serving, but most of us found them addictive.

The richness of almonds, hazelnuts, cashews, and pistachios embodies the generosity of the season. A kiss of honey and brown sugar adds a sweet touch.

For variety, dip half of the biscotti in melted white chocolate and the other half in dark chocolate. Or, drizzle the melted chocolate over the biscotti instead.

This no-bake dessert features alternating layers of savory pistachio-studded semolina and a cooked cream called kashta, set into a springform cake pan and chilled in the refrigerator overnight. If you are feeding a crowd, double the recipe and forgo the cake shape for a looser presentation: Spread all the semolina mixture on a large platter, spoon the kashta over it, and garnish with the nuts and powdered sugar; then spoon it into dessert bowls. There is no English translation for kashta, pronounced "ahshta," but it is often described as the Arab equivalent of clotted cream. This fragrant cake filling is also delicious as a breakfast treat, drizzled with honey or swabbed on a piece of toast.

Like the Dried Pear Soufflé, this dessert relies on dried fruit rather than a lot of fat for richness. The glazed cherries add color; dried cherries may be substituted if you like. Any fresh fruit in season can be used to garnish the dessert.

Stir any remaining pesto into steamed vegetables or couscous.

Inspired by Neapolitan ice cream, this pretty dessert layers cherry-studded chocolate ice cream with pistachio ice cream and raspberry sorbet. The press-in, no-bake crust is made with Italian amaretti cookies.

Don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

For best results, use fresh ricotta, which is sold at Italian delis and specialty cheese shops. Avoid packaged brands that include gelatin and preservatives, as these can be watery and have a grainy texture. Prepared cannoli shells are sold at Italian markets.

Using blood orange juice in the dressing means less oil is necessary, which lowers the fat in this dish. Mâche, sometimes called lamb's lettuce, can be found in four-ounce packages in the produce section of many supermarkets.

This candy-like tart with hints of rose, orange, and cloves was inspired by the delicate flavor of baklava. Serve it on its own or with honey-sweetened strained plain yogurt.

For a festive presentation, place the toffee in clear cellophane bags and tie with French silk ribbon.

This recipe was created to accompany Moroccan Lamb and Quince Stew. Cooking the couscous in 2 pans prevents lumps from forming. Can be prepared in 45 minutes or less.