Nut

Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

These delicate little almond cookies are perfect for entertaining; the contrast between the crisp cookie and gooey-sweet jam will keep guests coming back for more. And it takes less than 30 minutes of hands-on cooking time to whip up a batch.

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.

This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. During the week, salads are our mainstay. When we get bored with veggies, we add different fruits, like the blueberries in the recipe here."

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. Medjools are the most prized of all dates, and their firm, meaty texture is perfect for this recipe.

Burricotti are superb whole-milk mozzarella rounds filled with ricotta (see box). Fresh ricotta also works well in this recipe, which would be a great cheese course, or a simple dessert.

This recipe makes plenty of extra walnuts; they are delicious tossed in salads, crumbled over ice cream, or served with drinks.

Use a mandoline to cut the parsnips easily.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

This fusion of many Sephardic recipes makes an extremely realistic “mortar.” The nuts and spices can be varied to suit individual tastes.

Although major brands of crystallized ginger list only sugar and ginger in the ingredients, crystallized ginger cannot be purchased with kosher-for-Passover certification. If you choose to omit this ingredient, increase the fresh ginger by one teaspoon and add 2 extra teaspoons of honey. This recipe is best served within a few hours of preparation.

This streamlined version of a complex Catalan sauce makes for a gratifying weeknight supper — and a welcome alternative to pasta with marinara. The recipe is easy, and the sauce is made while the pasta cooks.