Nutmeg

Any combination of nuts will work nicely in this winter tart.

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.

This is a very near replica of the small cheese quiches Madame Fromage sells each Saturday at the Louviers market.

The acidity of the vinegar and grapefruit is balanced by the quince, apple, and pear flavors in this French-style chutney. Bananas add creaminess. Use ripe fruit for best results.

While I was growing up, my mother was very good about cooking food she knew I liked (I was such a picky eater). That's why I found it inexplicable that she kept making baked acorn squash, which I considered, at best, repulsive. Once she wouldn't let me leave the table until it was all gone. No surprisingly, we sat there all night!

Active time: 15 min Start to finish: 1 1/2 hr

This simple but satisfying dish — full of slightly sweet parsnip and celery root chunks — can be made ahead and just reheated before serving.

"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London." A nice side with lamb, chicken or fish dishes.

Vanilla ice cream is just the right accompaniment to these cookies; orange segments would be a fresh, pretty garnish.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

These cake-like treats are moist and spicy-and great with milk.

Buttery croissants provide delicious new twist to this otherwise traditional recipe.

A mixture of cottage cheese, lowfat yogurt and lemon juice replaces the sour cream in the traditional version of this dish. Ground turkey makes an especially good choice for those watching their cholesterol intake.

Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

Resist the urge to chop the nuts in a food processor — it makes them release more oil, resulting in a heavier baklava. Active time: 1 1/2 hr Start to finish: 12 hr (includes chilling and standing)