Nut

A traditional French cake, the financier is usually made from ground almonds blended with butter and egg whites. Individual rectangular financiers are popular in France's pastry shop.

Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.

Serve the crisp warm, topped with vanilla ice cream.

There will be plenty of leftover biscotti for afternoon coffee breaks.

Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.

Leftovers are great for breakfast.

This parsley-based pesto is a nice alternative to the classic basil one--and it's especially handy for December, when there might not be fresh basil at the market. The recipe yields about 1 1/3 cups of sauce.

The following is a variation of a wonderful Viennese cake called a Rehrücken, or "saddle of venison" (so named because of the shape of the pan used to bake it in-not, fortunately, because of its flavor). Almonds make a good substitute for the hazelnuts.

Serve this dish with steamed white rice to catch all the juices.

Pears and walnuts are often seen growing side by side in wine-country orchards. They make ideal partners in this delicate, old-fashioned dessert.

The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants.

Maple syrup isn't exclusive to New England; Northern Minnesota and Wisconsin produce it, too. And walnuts — a perfect partner for maple syrup — are harvested throughout Missouri. The sweet syrup and crunchy nuts team up here in an old-fashioned pound cake.

This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version.