Nut

Using a small amount of crushed dry-roasted almonds lets you distribute their nutty flavor throughout this dish without adding much fat.

Combined with the tang of balsamic vinegar and the crunch of pecans, these roasted brussels sprouts will win over even the most sprout-phobic.

Nuts and olives make this an extra-fancy side dish to serve with baked chicken or on a vegetable plate.

Crunchy pecans and a mildly tart dressing enhance juicy, sweet pears topped with tangy goat cheese.

This colorful and crisp medley of fresh vegetables is easy enough to prepare for everyday meals, yet elegant enough for guests.

With its sweet and sour crunch, this salad is sure to be a winner at your table.

As the apples bake, their juice combines with brown sugar and orange juice to create a light caramel sauce.

Keep a big can of pears in the pantry, and you can enjoy this simple, spicy crisp any time.

The layers of coffee, dark cherry, and chocolate flavor make this dessert interesting, and the addition of the quick raspberry sauce at the end makes it pop!

This trail mix, updated with crystallized ginger, is ready in a flash. It’s great to have on hand when you need a grab-and-go snack.

As with other nuts, you may find a variety of pine nuts available in your local grocery store. Toasted, salted, dry-roasted, raw, and even seasoned varieties are available in markets today. Be sure to look for pine nuts that are raw or dry-roasted, which means they’ve been roasted without any added oils or fats. Though I normally prefer dry-roasted, here they’ll toast in the pan, which will give the dish great flavor. To trim peas, just break off the stem end and strip the string away from the edge. It’s a great project for the kids.

Gina: These delicious waffles are crispy, full of flavor, and loaded with crunchy pecans. You can serve them the traditional way, with syrup and butter, or jazz them up with sautéed bananas and/or fresh strawberry sauce. Either way, it’s an unforgettable way to begin the day.

Gina: I don’t know if any of you have an appetizer before breakfast, but that’s what we sometimes do in our house, and it sure is fun. ’Course, when we do, the only appetizer we make is Nana’s Caramel Pecan Rolls. Nana was my godmother, who lived across the street from us while we were growing up. Nana is one of the best cooks in our family, and one of our most cherished matriarchs. She took care of me from the time I was six months old until I started school. Later, Nana took care of Shelbi when she was a baby. Nana always made the best caramel pecan rolls, and when we didn’t want to make them ourselves, we’d call her and request a batch for a special Sunday breakfast. After making these, you’ll know why.

Gina: With a spicy, nutty crumb topping and sweet peaches baked right in, this irresistible crumb cake is a favorite for sleep-late brunches (a good option when you have house guests and everyone had a little bit too much fun the night before). The cake is easy enough to stir together the morning of the brunch, or the night before. To continue the decadence, consider serving peach Bellinis (peach purée with champagne), along with plenty of eggs, bacon, hash browns, etc.

Gina: Nothing is as warm or as inviting as an old-fashioned baked apple. Our baked apples are even more inviting because we pack them with golden raisins, dried cranberries, and nuts, splashed with rum for extra goodness (or try Calvados, an apple-flavored liqueur from France, for a special twist). Serve these warm, fragrant little gems with a scoop of caramel or rum-raisin ice cream. In the unlikely event that you have a few left over, there’s nothing like a cold baked apple for breakfast, served in a pool of cold half-and-half. (Chances are your sweet-tooth husband is also on to this secret, so don’t be surprised if he beats you to the kitchen.)

Pat: The name of this decadent sundae speaks for itself. The recipe serves four, and makes a nostalgic dessert that will drive your dinner guests wild. But I’ll tell you something—when that silky sauce is sittin’ in the fridge, calling out my name, it serves one! I’ve already confessed my fondness for late-night desserts, and I can only think of one other thing I’d rather be doing in the middle of the night. Although you can use any roasted peanuts in this recipe, try to seek out Virginia nuts. They have a crispy snap all their own, and a peanut flavor that can’t be beat.

Gina: Just about every church cookbook and family recipe box throughout the South has its own version of this dark, rich chocolate cake named for the “muddy” Mississippi River. In our version, we add coffee to deepen the chocolate flavor, and throw in a handful of mini–chocolate chips, creating a sinfully “muddy” bottom that’s fun to drag your fork through. Then we top the whole thing off with mini-marshmallows and a river of icing. This is one Mississippi cake you’ll be happy to drown in!

Gina: Multilayered coconut cakes are the prom queens of Southern desserts—and we love them—but, like prom queens, those cakes take time to prepare. This buttery Bundt cake, made with coconut milk, coconut flakes, and fresh chopped pineapple swirled right into the batter, is easier to make and just as satisfying. A pineapple glaze adds a tart punch to the mix.

Gina: This is Momma Neely’s calling card (and when Momma Neely comes calling, people answer). It’s a traditional Southern butter cake filled with pecans and cinnamon and finished with a light sugar glaze. At the restaurant, this dessert rules the house! You can serve it with ice cream at the end of a meal, or for breakfast with coffee to start your day. When Patrick gets to the restaurant early in the morning, it’s the first thing he reaches for. Our recipe yields an extremely moist and delicious yellow cake. It will knock your socks off!