Nut

Spread the pesto over the dough , then add toppings. Roasted asparagus, well-drained cooked spinach, and crumbled feta would be delicious.

Greek-style yogurt gives the cake a rich, moist texture.

Crunchy toasted almonds make crisp snow peas even more fun to eat.

Ramps stand in for both basil and garlic in this new spin on pesto.

Use your favorite nuts, candies, or cookies to coat the bananas.

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.

Pleasantly pungent and sweetened to taste with honey, this tea soothes and refreshes after a big meal. (We also like to brew a pot any time we feel a little under the weather.) Nibbling on the pine nuts as you sip the hot tea helps soften its strong flavors.

This is probably my favorite dessert in the book. It looks and tastes like you struggled all day, yet from start to finish it takes less than 45 minutes to prepare (and 25 minutes of that is baking).

This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals. To conclude a meat meal, it is delectable plain or dusted fancifully with confectioners' sugar (a Passover recipe without cornstarch below) or glazed with a simple chocolate icing. For a dairy dish, cover the torte in swirls of lightly sweetened whipped cream or serve with scoops of vanilla ice cream on the side, accompanied by a steaming cup of strong cappuccino. Enjoy this beautifully moist and virtually no-fail torte not just on Passover, but year round. When well wrapped (without icing), it keeps very well, tasting even better a day or two after it is made. As with all nut pastries, be sure the walnuts you are using are very fresh-tasting.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this bitter, Cognac-based cocktail, which makes for a great after-dinner drink.

Candy turtles—chocolatecovered caramel and pecan candy—meet graham-cracker-crusted ice cream pie.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Today's new comfort dessert is anything that combines salty and sweet. The Creamsicle-like semifreddo is delicious with the salty, nutty brittle. Keep in mind that the semifreddo needs to be frozen overnight.

This cashew, pine nut, and walnut tart is reminiscent of a pecan pie, but caramel sauce stands in for the cornsyrup filling. Serve with dollops of freshly whipped cream.

Fuji apples add great red color. For a zesty flavor, substitute low-fat plain yogurt for the sour cream.

When preparing the chocolate, don’t chop it. Cut it straight down to get small, irregular pieces.