Hazelnut

Judy Rodgers is currently working on a cookbook from her Zuni Café in San Francisco. Grilling the mushrooms for this salad (which will appear in the new book) intensifies their flavor. Active time: 35 min Start to finish: 35 min

For best results, use Bosc pears: They hold their shape well when baked. Top with whipped cream or vanilla ice cream.

These crunchy cookies are a new version of classic Mandelbrot, which means almond bread in German. Here, recipe tester Selma Brown Morrow uses hazelnuts instead of the usual almonds. To add an elegant look, she dips the cookies into melted chocolate and seals them in holiday bags.

These crackers are wonderful with figs and a big hunk of Stilton

For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.

This Swiss staple known as Birchermüesli can be a healthful breakfast or snack. Can be prepared in 45 minutes or less, but requires additional unattended time.

As these little chocolate-dipped cookies bake, they fall and spread somewhat, so they won't be as tall as when first piped onto the baking sheets.

Toasted nuts keep well in the freezer. If you make extra and save them, it'll take you just 10 minutes to prepare this salad the next time you make it.

Active time: 25 min Start to finish: 2 1/4 hr (includes cooling)

Crunchy hazelnut praline adds a touch of sophistication to this rich cheesecake. Begin preparing the cake a day before serving.

As Italian restaurants continue to grow in popularity, so does tiramisù. We updated this dessert made of triple cream cheese from Italy (mascarpone), ladyfingers, espresso and cocoa powder by adding nuts and tangerine juice and serving it frozen.

Can be prepared in 45 minutes or less.

One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.

This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.