Nut

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This is one of those desserts that magically improves as it sits — you could serve it after one day, but it's even better on the third day, as the matzoh soaks up the lemony syrup. To avoid a cloying rose flavor, be sure to use rose water (available at Middle Eastern markets and adrianascaravan.com), not rose syrup.

Semolina flour gives extra texture to the crust.

The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.

Haroseth, a fruit and nut condiment, is one of the six elements on the seder plate at Passover. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids.

In this dish, the mint pesto says spring every bit as much as the carrots do.

This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.

Editor's note: The recipe and introductory text below are from White House Chef: Eleven Years, Two Presidents, One Kitchen by Walter Scheib and Andrew Friedman. This is the snack mix President Bush brought with him from the Texas Governor's mansion. It's a Texas twist on an old American favorite, and we had to have it on hand at all times. In addition to eating it at the White House, the President never traveled without it.

An homage to Denmark's sublime almond pastries, these delicate little cakes provide a nice hit of almond to complement the licorice pudding ; they're also a lovely nibble on their own with a cup of tea.

This recipe makes more than enough pesto for Chef Ryan Hardy's Artichoke and green garlic soup . Leftovers, which freeze wonderfully, are great with pasta.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

An unusual pesto made from pistachios and cilantro gives the chicken Middle Eastern flavor.

The broccoli gives bright flavor and color to this easy vegetarian pasta dish.

This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.

For the true pizza lover: a dessert version.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

This big-deal cake can be made a day ahead.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. . Who would have thought you could make chocolate chip cookies in a slow cooker? Though they'll certainly look different from what you're used to, the flavor is great and they're easier and less labor-intensive to make. The cookie slices are delicious topped with ice cream, or simply served with a tall glass of cold milk.