Nut

Périgord is as famous for its walnut trees as it is for its black truffles. In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

For a bold no-cook dinner, pick up a rotisserie chicken, chop some vegetables, and toss everything with a pantry-friendly dressing that evokes the spicy peanut dipping sauce served with the Southeast Asian meat skewers called saté.

Most chefs don't focus on salads. Maybe that's how "chef’s salad" came to mean a pile of iceberg lettuce topped with bits of cheese, strips of cold cuts, and wedges of hard-boiled eggs. But with all the fantastic American cheeses and locally produced charcuterie available today, it's time to put the "chef" back in the chef's salad. It doesn't take long to arrange the meats and cheeses atop a bed of interesting greens, then whip up our quince dressing, drizzle—and dine.

The bacon and sautéed nuts play well against the greens. If you like your food a bit tart, add a splash of Sherry vinegar.

Dried berries and cherries are sold at most supermarkets in the dried-fruit aisle.

Chef Lynne Gigliotti adapted this Gourmet magazine recipe and added two ingredients often found in traditional versions: saffron for color and yogurt to make the tah-dig (which Gourmet defines as "the crunchy crust of rice on the bottom of the pot") extra crispy and flavorful. The tah-dig is the defining characteristic of Persian rice, a crisp, golden disk that is served atop the fragrant, steaming dish.

"There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.

You'll be shocked at how light yet satisfying this pasta is—it's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.

These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them alluring at any time of year.

Haroseth, a thick condiment of fruit, nuts, and wine, symbolizes the mortar the Israelites used in Egypt. Roberts's particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it's great with Manchego cheese as well.

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they're also wonderful panfried in olive oil.

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

The perfect date dessert is one that's interactive: Candied strips of orange peel, fresh raspberries, and crisp almond cookies are all flavorful enough to stand up to a silky dark-chocolate fondue spiked with a shot of warming brandy.

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.

Your subconscious will register "early spring" with this combination of double-thick lamb chops and earthy, grassy Swiss chard. Perfect for Easter dinner, the dish is heightened by the tang of Dijon mustard and the subtle sweetness of plump golden raisins.

Top the dough with the onion mixture, then add your toppings. Blue cheese and halved Kalamata olives would work well with the onions.

Saffron gives the couscous a gorgeous yellow color.

These mouthwatering sandwiches are packed with zesty flavor. Wrap them up and serve at a picnic.