Nut

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.

This version of the much maligned Christmas classic is deliciously lacking in candied cherries, giant mixed nuts and citron, but it is filled with bits of marzipan and lots of appealing dried fruit. Baking the cakes in disposable aluminum loaf pans (available at supermarkets) or in decorative cardboard loaf pans (available at some cookware stores or by mail order) makes gift giving easy; just wrap each cake in its pan in cellophane, and add a colorful ribbon.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

Borekas -savory pastries made of phyllo dough- are part of the culinary heritage of Israeli Jews of Turkish and Bulgarian backgrounds. Falafel is the most popular street food in Israel, but borekas run a close second. This sophisticated version of the dish makes a delicious appetizer.

When I was asked to be the guest chef for a meal honoring Sr. Alvarez del Manzano, the mayor of Madrid, at the Biltmore Hotel in Los Angeles, the menu included this classic Spanish tart. It is so rich and moist, it needs no more garnish than a little natillas [crèeme anglais] and a dusting of powdered sugar.

A rustic tart with a delicious hazelnut crust, sweet filling and buttery topping.

This recipe can be prepared in 45 minutes or less.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

Active time: 35 min Start to finish: 5 hr (includes chilling)

Although this recipe calls for hearts of romaine, either radicchio or iceberg lettuce would make a nice substitute.

A cherry lover's dream: This irresistible dessert has fresh cherries, cherry sauce and cherry ice cream.

A filling of bittersweet chocolate truffles is the surprise in this elegant dessert from Michele Dennis at Zefiro.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.