Date

Can be prepared in 45 minutes or less.

Dried Fruit and Nut Paste The Passover meal typically includes haroseth, which symbolizes the mortar used by Israelite slaves in Egypt. Recipes can vary greatly, depending on the country of origin. Haroseth is used as a condiment — almost like a chutney — and would be good with many kinds of roasted meat or poultry. This spicy version is based on a recipe from Yemen. Active time: 20 min Start to finish: 20 min

Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator). Active time: 20 min Start to finish: 20 min

Here is a sensational layering of cake and toffee sauce that's served warm, accompanied by whipped cream or crème fraîche.

At '21' wild Scottish pheasant is served in season (November through January). The rest of the year, free-range farm-raised pheasant is offered.

In this interesting Tunisian specialty called farka, the semolina grains take a sweet turn. It is enjoyed as a breakfast dish or afternoon snack, rather than an after-dinner dessert.

Teamed with meats of all kinds in Moroccan cooking, dried fruits and honey impart flavor and sweetness to the sauce in this rich stew. Serve it with a Cabernet Sauvignon.

These irresistible treats are filled with dried apricots, figs and cherries as well as dates and walnuts, and are topped with a cream cheese frosting.

This type of dish is common in England, where all desserts are called puddings.

Toast a slice of this bread, and serve it with butter or cream cheese for breakfast.