Nut

This is wonderful served on croissants or on a bed of lettuce. It also makes a nice appetizer served in miniature phyllo shells.

This dish can be served as a sandwich filling or as a stand-alone salad accompanied by favorite lettuces and veggies. We use canned tuna packed in spring water because it’s lighter than tuna packed in oil, and we make sure the apple is tart and crisp. Granny Smith apples are fine, but also Mutsu, Honeycrisp, or any good local crispy, tart apple will do. Add half the dressing at first and see if you need more—it’s up to you how well coated you want the tuna and apples to be.

Maytag Blue cheese, made by the same family that became world famous for its appliances, is handmade from cow’s milk and has a peppery, piquant flavor. Start this sandwich about an hour in advance so the chicken has time to marinate. This is an easy recipe to double or triple for a larger group, and the chicken can be made ahead. I like to serve this sandwich on raisin pumpernickel bread, but feel free to use another favorite loaf.

In place of maple syrup, try homemade Maple Butter (page 274) with these deliciously nutty waffles. Buttermilk makes these waffles especially crisp and light.

These extra-special pancakes are filled with toasted walnuts and topped with caramelized bananas—a perfect combination. While adding syrup may seem over the top, we always slather these with some anyway, for extra decadence. Serve with yogurt and fruit.