Nut

If you don't want to go to the trouble of roasting and peeling hazelnuts, you can substitute chopped walnuts here. Simply toast them briefly in a dry pan (and let them cool) to unlock their full flavor. This recipe offers a choice of finishing touches; if you serve the fritters in hot batches straight from the fryer, you can invite guests to dust their own with their choice of topping.

A cross between fudge and pecan praline, this soft, nutty, and somewhat crumbly southern delight is the ideal holiday treat.

Rich and crunchy, these almonds are prepared like Spain’s Marcona variety: cooked in oil and generously salted.

When I was growing up, everyone put out bowls of toasted pecans during the holidays. To this day, the heady perfume of toasting pecans brings me back to my childhood. To capture that memory in cookie form, I made a buttery-rich, highly addictive shortbread, then decorated it with toasted pecans.

A great homemade gift. Panforte (an Italian fruit-and-nut confection) is the topping for these bittersweet chocolates.

When I told my friend (and fellow southern cookbook author) James Villas that I was making almond tassies, he had a fit. "There is no such thing," he said. It’s true that tassies (miniature tartlets) are traditionally made with pecans. But I happen to have history on my side. Almonds have been imported into the South since colonial times, and they were once as commonplace in holiday baking as pecans are today. I’m not sure that will convince James to make these, but trust me—they’re absolutely delicious.

A big, beautiful soufflé with a festive chestnut flavor. You’ll need to bake the dessert right before serving, but you can make the soufflé base (minus the egg whites) two hours ahead, then fold in the whites up to one hour before baking.

With just a hint of whiskey in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.

An easy, elegant entrée that's perfect for a holiday dinner with friends.

Juicy, buttery roasted grapes top this simple ricotta dessert.

No need to heat up the oven. Not only is grilling faster than baking, but it also adds a nice smoky flavor to the pizza.

I will never forget when I started my catering company and offered sweet and spicy peanuts as one of the gift items. I had to toss peanuts for days, but they were delicious! Although I don't suggest that you mix quite as many as I did in the early years of my career, I do suggest you toss a few of these delights for the occasion.

Regardless of your foraging skills, you can experience the abundance of the woods with these delectable parcels, which combine the nutty chew of bulgur with rich toasted pine nuts, sweet currants, and smoky trout that could have come from a nearby brook—all neatly wrapped up in a lettuce leaf. And because they're so portable, you can easily enjoy them outdoors on a picnic blanket.

Layer store-bought vanilla ice cream with peanut butter, caramel sauce, and a peanut–graham cracker crust for the ultimate summer dessert indulgence.

The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute.

You thought chocolate was good? Try chocolate with cherries and pistachios. Heaven!

We had to forgo apple pie for this quick menu, but this deconstructed take is just as satisfying and very sophisticated.

Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.