Nut

For best results, use fresh ricotta, which is sold at Italian delis and specialty cheese shops. Avoid packaged brands that include gelatin and preservatives, as these can be watery and have a grainy texture. Prepared cannoli shells are sold at Italian markets.

Top with pan juices from the Chicken with Olives, Caramelized Onions, and Sage .

A touch of cream Sherry amplifies the sweetness of the nuts and the squash.

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together (for a texture similar to ricotta): the mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can't find burrata.

Jan Schroeder of Corvallis, Oregon, writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own."

The warm vinaigrette is a pan sauce that comes together in minutes.

Using blood orange juice in the dressing means less oil is necessary, which lowers the fat in this dish. Mâche, sometimes called lamb's lettuce, can be found in four-ounce packages in the produce section of many supermarkets.

Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. Do-aheads: cake layer, 1 day; assembled cake, 2 days.

We used store-bought graham cracker crumbs to save time; if you prefer to make your own in a food processor, you'll need 13 crackers, each about 4 3/4 by 2 1/4 inches. Freezing the tart helps to chill it quickly. If you're not in a rush, simply chill the tart in the refrigerator until you're ready to serve it.

These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds.

It's best to have a napkin handy when eating these crunchy chocolate cookies — the confectioners-sugar coating can get messy. After Catherine Rieger of Martinez, California, found the recipe in The Babbo Cookbook, the cookies became a staple in her home.

Michele Evola of New York, New York, writes: "I thought you might enjoy this family recipe. My aunt Bess puts fresh persimmons in the freezer so she can make these bars anytime." When Hachiya persimmons are very ripe, they're so fragile that they nearly turn to juice. If you want to freeze them as Michelle Evola's aunt Bess does, we suggest first putting them on a baking sheet in the freezer until they harden. Then wrap them in plastic wrap while they're hard and freeze them in a sealed plastic bag.

These moist, chewy cookies have an intense almond flavor. Barbara Bruno of New Portland, Maine, enjoys hers with a glass of chilled Champagne.

Erin Rutherford of Charlotte, North Carolina, writes: "This sauce was a hit with my supper club — I served it with filet mignon encrusted in black pepper, cumin, and sea salt, and it was killer. It would also pair well with swordfish."