Pine Nut

A suitably named pasta salad that's loaded with flavorful ingredients. Try it with grilled veal chops or Cornish game hens.

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

Capirotada The cheese in this recipe melts into the pudding and contributes more texture than flavor.

Can be prepared in 45 minutes or less.

An appealing update of the classic salad.

Fill these with sorbet and/or sliced fresh fruit.

These chewy cookies are great with ice cream, espresso or a glass of Marsala.

This sprightly first course is a cinch to put together.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

Toss one cup of the pesto with one pound of cooked pasta, or try it as a sauce over baked chicken or fish.

Can be prepared in 45 minutes or less.

Here's a tangy condiment for holiday entrées; try it with pork tenderloin, roasted chicken or turkey. Begin preparing the relish a day ahead to allow the flavors time to blend.

Extra-virgin olive oil is the the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier. Here it’s okay to pulse the parsley in a food processor rather than chop it by hand, but pat it dry with paper towels first.