Nut

These tasty little tea cakes are a perfect match for the Lime and Lemon Posset.

Serve this cake with a dollop of Greek yogurt and quince paste.

Serve alongside the seafood. Leftovers would be great with chicken or lamb.

Here's a very simple salad that's loaded with Southeast Asian flavor.

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. Flan is one of the most traditional desserts in the entire Hispanic-influenced world — from Spain and Portugal to Cuba and Puerto Rico, all the way to Mexico and Central and South America. It comes in a variety of flavors and textures, depending on the local tastes and agricultural products of each different region. When Fonda San Miguel opened in 1975, few, if any, Mexican restaurants in Texas offered flan as a dessert option. In the early days of the restaurant, a loyal customer named Ana María generously shared her family's heirloom recipe from the Mexican state of Guanajuato, and it has been a customer favorite ever since. It's very dense and creamy, balanced by a crunchy almond crust on the bottom.

If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce — a blend of chiles, spices, and chocolate — was created by the European Catholic nuns of Puebla to honor a visiting bishop. There are no shortcuts to making a true Mole Poblano: It takes time and patience to develop the layers of flavor that make this sauce fit for royalty. Miguel adapted the restaurant's recipe from one he learned from Diana Kennedy. At Fonda San Miguel, this mole is served with chicken and rice and as a sauce for enchiladas. It is also wonderful on roast turkey and pork.

Turkish cooking might sound exotic, but it's easy. Most of the ingredients are familiar, and combining them in new ways makes for an exciting and different way to eat. This is an excellent side salad for lamb chops. For a great small-plates dinner party menu that's modern Turkish cooking at its best, pick up the May issue of Bon Appétit.

Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry.

In this dish, inspired by Cuban cooking, hints of clove and cinnamon whisk a standby cowboy steak to the Caribbean.

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.

These little gems stirred up our childhood memories of coconut-filled candy bars. We baked them in extra-large muffin cups to make them more like little individual cakes. If you choose to use regular-sized muffin cups, the recipe will yield 24 cupcakes and the cooking time will be shorter.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.