Pine Nut

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.

Although this is a chilled beverage, it is traditionally enjoyed in the winter. The "fire" of the cinnamon and ginger is supposed to warm you up, while the coolness of the beverage balances the heat. Not being much of a traditionalist, I like to make it during the summer and keep pitchers of it available as an alternative to iced tea.

Be sure to buy four extra cups of spinach if you plan to make the frittata.

"There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.

Your subconscious will register "early spring" with this combination of double-thick lamb chops and earthy, grassy Swiss chard. Perfect for Easter dinner, the dish is heightened by the tang of Dijon mustard and the subtle sweetness of plump golden raisins.

Top the dough with the onion mixture, then add your toppings. Blue cheese and halved Kalamata olives would work well with the onions.

Saffron gives the couscous a gorgeous yellow color.

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.

Pleasantly pungent and sweetened to taste with honey, this tea soothes and refreshes after a big meal. (We also like to brew a pot any time we feel a little under the weather.) Nibbling on the pine nuts as you sip the hot tea helps soften its strong flavors.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

This cashew, pine nut, and walnut tart is reminiscent of a pecan pie, but caramel sauce stands in for the cornsyrup filling. Serve with dollops of freshly whipped cream.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

You can use red beets if golden beets are unavailable, but your pasta will turn pink.

Sweet nibbles of butternut squash temper the bitter edge of radicchio in every bite of this healthful, satisfying pasta.

Pollo con Frutos y Frutas Secas As this recipe demonstrates, Ferran Adrià, the alchemist chef of El Bulli, is as practical as he is inventive. It's adapted from the cookbook he dedicated to quick recipes that can be made with supermarket ingredients, and it features a store-bought rotisserie chicken that's deliciously doctored with a sauce of dried fruit, pine nuts, and port wine. Though you can whip the dish up in less than half an hour, the flavors are sophisticated enough for a fancy dinner party. If you'd like to roast your own chicken, so much the better.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy. Pasta con acchiughe e pomodoro This is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts. P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.

Juicy, buttery roasted grapes top this simple ricotta dessert.