Walnut

A high proportion of butter makes for an extra-smooth and rich icing. For best results, use Philadelphia-brand cream cheese.

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother. One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

Pack the candy in decorative holiday tins (antique ones, if you can find them).

This flavorful chicken makes an impressive impromptu dinner when accompanied by the Caramelized Onion and Roasted Red Pepper Linguine and a nice salad (use a bagged lettuce mixture, of course). Frozen chicken will work here if that's what you have on hand; just defrost it quickly in the microwave.

Active time: 25 min Start to finish: 25 min The flavor of fresh sage can be intense. You may want to start by adding 3 tablespoons of sage to the pesto, then taste after processing and add another tablespoon if you'd like a stronger flavor.

This may be an unusual combination of ingredients and flavors for empanadas, but the pairing of cabbage, blue cheese, and walnuts is a classic that makes a wonderful cold-weather dish. While these empanadas would serve as a delicious and hearty vegetarian main course with the addition of rice and beans, I love these flavors with pork.

This is a variation of a classic pecan pie recipe with the addition of chocolate. It's a bit hedonistic. It is very easy to assemble, but it takes 45 to 50 minutes to bake.

(Adapted from The Keeper's House)

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

Madras-style curry powder, which is spicier than the standard, adds a little heat here.

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.

In England, plum pudding was required at Christmas in the nineteenth century, and it still is today. This luscious cake takes its cues from that beloved dessert. It combines the flavors of a plum pudding in a chocolate cake and iced it with fudge frosting.

Pack this delicious condiment in decorative glass jars for a nice gift.

Founded in Boston in the nineteenth century, Schrafft's shops soon became renowned for the quality of their candies, ice creams, and especially their cookies. Eventually they opened several stores in New York City, but according to food writer and food historian Judith Jones, true Schrafft's cookie aficionados believed that the Boston version of their oatmeal cookies was superior, and so they would travel to Boston by train to buy them. This recipe is based on the original Schrafft's formula but I've added some dark brown sugar for the rich color and flavor that it imparts. This is a soft, pleasantly chewy cookie, with plenty of raisins and nuts.