Almond

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)

Baklava (from the Farsi for "many leaves"), a pastry perfected by royal bakers in the sultan's palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup. It has become a traditional Middle Eastern Rosh Hashannah and Purim treat but is enjoyed at celebrations throughout the year. There are numerous variations of baklava, many a closely guarded secret passed down within families. A walnut filling is more prevalent in the Levant, while pistachios and pistachio-almond fillings are preferred in Iran. Blanched almonds are traditional on Rosh Hashannah to produce a light color so that the year should be dulce y aclarada ("sweet and bright"). Sephardim refrain from serving dark-colored pastries such as those made from walnuts on Rosh Hashannah, which would portend a dark year. Although purists disdain anything except the classic nut filling, some cooks innovated by adding such items as dates and chocolate chips. Hungarians make an apricot version. This very rich treat is usually served in small portions.

Chef Lisa Ahier likes the flavor of Key limes or Mexican limes, which she can buy locally and year-round, for the marinade below. But even if you use regular lime juice, you'll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet's food editors couldn't get enough of it.

This rich and comforting pudding is served at the floating restaurant Fregatten Sct. Georg III in Tivoli Gardens.

Active time: 25 min Start to finish: 45 min

The nutty marzipan mixture is a delicious contrast to the sweet-tart plum filling.

(Brutti-boni) Brutti ma buoni (which means "ugly but pretty") are cookies found in many regions of Italy, usually made from finely ground almonds in a meringue base. But the Mattei bakery, in Prato, makes them in typical Tuscan style, which is quite different. The egg whites are only beaten lightly, and the nuts are coarsely ground. They are known in the Tuscan dialect as brutti-boni.

"My grandmother, who emigrated from Sweden to the United States when she was a little girl, passed on to our family a taste for cardamom," writes Lisa Tracy of Marion, Iowa.

The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.

These fresh-from-the-oven rolls are made with frozen bread dough.

Offer sliced peaches with these cookies. Store the crescents in a shallow airtight container.

Tortelli di Zucca con Mandorle Don't be fooled by the broth — this is not a soup recipe. Only a very small amount of broth is poured over the tortelli before serving. To grate the cheese, use the ragged-edged holes of a box grater (not the teardrop-shaped holes we recommend in our Recipe Tips). That way, you'll have the correct texture for the filling. Active time: 2 hr Start to finish: 6 1/4 hr (includes making stock)

There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.

For a shiny finish, brush the warm tart with melted apricot preserves.

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 45 min