Nut

In many mountain regions of Italy, chestnuts have been cultivated and gathered as staple foods for generations. In Valle d’Aosta (with thousands of cows), it is customary to cook chestnuts and rice together in milk, a simple, nourishing dish that lends itself to many variations. Traditionally, riso e castagne was made as a light supper in the evening, especially for children before bedtime. The dish has a natural sweetness that kids love, and if you emphasize that quality with sugar, honey, or a swirl of jam, you have a lovely dessert or sweet brunch dish. It is just as easy, though, to take riso e castagne in a savory direction, as I do in this recipe. With a finish of fontina and grana, it becomes a rich-tasting chestnut-flavored riso or risotto, wonderful as a primo or as a main course. And if the same dish is cooked with more milk—or less rice—it becomes a comforting, creamy, and warming zuppa, which I am sure is much appreciated in the Alpine winter.

This traditional almond cake is named for the historic city of Mantova (perhaps better known to most English speakers as Mantua, the city to which Romeo is exiled in Romeo and Juliet). The torta is equally delightful for dessert and for breakfast. In the evening, I like to serve it with poached fruit—prunes poached in rum are perfect—and a dollop of whipped cream. Of course, I make sure there’s some left over, so I can enjoy it again in the morning, with my caffè. And since it’s quite moist and keeps well, it will be good the following morning, too (excellent incentive to cut small slices and make it last!). On a more serious culinary note, I want to emphasize the importance of using a fine almond extract in this cake. Indeed, all desserts and dishes that call for fruit, nut, or spice extracts are immeasurably better when you use a top-quality extract rather than a supermarket brand (and never use an imitation flavor). The slightly greater expense of a premium extract is always worthwhile and will pay you back in the flavor of your creations.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that Mary-Frances Heck, Bon Appétit's Associate Food Editor, throws some leftover roast chicken on top and calls it a meal.

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

These cookies are also delicious made with dried cherries instead of cranberries.

These New Orleans classics will satisfy a serious sweet tooth.

I'm surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this one I had help. Our good friend Dr. Nersessian—a very good cook—came up with the first version of this to give me a dessert without the bad things. I have fiddled with it a bit. It has been a great success with all who have tasted it. A chocolate version follows.

This pesto if very simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try finely chopping them and adding them right at the end for a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic—your guests will thank you too! Just cut up some carrots, cherry tomatoes, bell peppers, and celery and you're ready to go. You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.

Sometimes you gotta take a break from the hard-core carnivordom, and these are the way to go—just ask our staff, who eat them around the clock. These balls happen to be Mike's favorite too. You'll often find us at the bar with a big bowl, topped with Classic Tomato Sauce or Spinach Basil Pesto and a side of steamed or sautéed spinach. And when it comes to kids, this is a great and tasty way to sneak in more veggies.

Give your loved ones a sniffle-free holiday season. Pecans deliver ample magnesium, a mineral that helps strengthen the immune system.

The monounsaturated fats in this dessert's hazelnuts are super satiating. Trust us: You'll want seconds—but maybe not until tomorrow.

Chocolaty almonds are better than a gift certificate for a facial. Vitamin E in the nuts gives skin a healthy glow, and chocolate— well, do we really need to sell you on that?

Offer your pals an excuse to snack and relax. Pistachios' potassium can lower levels of the stress hormone cortisol. Get ready to hear "Mmm…ahhh."

These cinnamon buns are well worth the extra effort to make. They're so moist, sticky, cinnamon-y, and delicious you'll never miss those sugar-laden ones sold at malls. P.S. These smell even better than "those" when they're baking...and they don't have a million calories. Make them vegan by using butter and milk substitutes.

Without exception, this was the most sought-after recipe at my restaurant and bakery. You would never believe these incredibly fudgy brownies are made with beans but no flour. The beans provide great body and fiber without a "beany" taste. Keep the brownies in the refrigerator. They will slice much better if refrigerated for several hours or overnight. Find natural coffee substitute at natural food stores.

This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door.

Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill the cookies overnight to get the perfect balance of crisp and chewy.

Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.

Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.

When quickly cooked on the stove-top and then spooned onto baking sheets, this simple batter bakes into delicate lacy crisps.