Nut

This dish, combining crunchy almonds and sweet apricots, tastes great with lamb or chicken.

These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm, then continue with the recipe.

Throughout the season, quail is always on the Highlands menu. We stuff them with ham, tasso, chicken liver, foie gras, crawfish, or corn bread. Our quail come from a farm in South Carolina, but most butchers or specialty markets sell semi-boneless quail, ideal for stuffing. (Editor's Note: The recipe below is for four quail, enough to serve two people as a main course. If you are cooking for more people, chef Stitt recommends that you prepare two quail for each extra person and adjust the other ingredients proportionally.)

This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we've catered to family Thanksgiving meals to nightly desserts. Buttery sweet potato filling, sweet coconut, and crunchy pecans combine with a dark rum crème anglaise to make a minor classic. This also pairs well with a cinnamon crème anglaise (see Variation).

Toasting the pecans before adding them to the filling deepens the flavors in the pie.

With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie. Start making this dessert at least one day before you plan to serve it.

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

This delicious bread, which has been part of Egyptian cuisine since the time of the Pharaohs, gets beautiful color and vibrant flavor from dukka, a blend of spices and nuts widely used in the Middle East.

Despite being low in fat, these little cookies will satisfy any chocolate lover's craving.

At Mo Mo, chef Greg Malouf serves his b'stilla in individual portions, but we've opted to make a large pie designed to be served in wedges.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

This candy-like tart with hints of rose, orange, and cloves was inspired by the delicate flavor of baklava. Serve it on its own or with honey-sweetened strained plain yogurt.

Smaller brussels sprouts are especially pretty in this dish.