Walnut

One piece of gemelli consists of two strands of pasta-both about an inch long-twisted around each other to resemble a braid. These noodles are great for catching the juices in this garlicky entrée. If you can't find gemelli, use fusilli; it will work just as well.

These tiny turnovers have the same balance of filling to dough as my number one favorite cookie, rugelach, but they are easier to prepare because they aren't rolled. Rugelach means rolled; therefore, I have dubbed these "un-rugelach." The buttery cinnamon/walnut flavors fill your mouth with opulent pleasure, but despite their richness, they are easy to keep on eating because of the fresh tangyness from the apricot jam filling.

Leftovers are great for breakfast.

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.

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.

Can be prepared in 45 minutes or less.

A western twist on the old-fashioned pecan pie . California walnuts, dates and brandy give this pie its candy-bar flavor.

Mayonnaise is the surprise ingredient in these cookies.

Because they contain so little flour, these cookies have a chewy, brownie-like texture.

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