Walnut

There are a lot of rather timid recipes for baked apples out there, but this one, packed with spicy ginger and sweet dates, is a twist on the usual homey fare. It’s a dessert that pleads to be topped with a scoop of ice cream that will melt from the warmth of the fruit. These apples also make an eye-opening breakfast when you’re weary of the same old eggs-and-toast routine. If you’re anything like me, you’re not at your peak in the morning, so bake them the night before, then rewarm them while the coffee is brewing. At breakfast, ice cream is optional.

If you’ve never had whole wheat puff pastry before, you’re in for a treat. While many people love the taste of the buttery layers of traditional puff pastry, adding whole wheat flour gives it a hearty, nutty taste that I find especially appealing when paired with apples. I also reason that the whole wheat balances out what some might consider an injudicious amount of butter in the dough. This is a quick puff pastry, adapted from a technique I learned from Linda Zagula, that takes a fraction of the time and work required to make the traditional kind. It still takes six turns to roll it out, but you do the first four all at once, then the last two later. And the pastry recipe makes enough for two tarts, so you can wrap the extra piece and stash it away in the freezer, ready for the next tart.

An Italian acquaintance once pleaded, “Please—tell your American friends not to bring us any more maple syrup. Basta!” At first, I didn’t quite understand. I mean, who doesn’t love maple syrup? But then I remembered that while we Americans love to douse everything we can with the sticky stuff, Italians take their infamous 30-second breakfast by downing a quick espresso at their corner caffè and never belly up to a stack of pancakes or plate of waffles in the morning. Since I’m not Italian, any gifts of maple syrup are encouraged. And I promise not to save it just for breakfast.

To boost the reputation of the much-maligned fruitcake, I wanted to create a version quite different from those sticky, oversweet loaves riddled with iridescent fruit and soggy pecans. This recipe was my answer: an exceptionally moist loaf, chockablock with freshly toasted nuts, perky dried cherries, and a double wallop of chocolate flavor, courtesy of cocoa powder and lots of chocolate chips. I was glad that my modern-tasting fruitcake made converts out of those who tried it. But I didn’t expect that so many would want to give it a traditional soaking of spirits to preserve the cake. I set to work and experimented a few times, but I had a hunch that something was amiss when I noticed some movement underneath the gauze wrapping. I unwrapped the cake and . . . well, let’s just say I discovered I was only one of the many creatures who enjoy this fruitcake. That was the end of my experiments. Instead, I just use kirsch-flavored glaze that can be added at the last minute.

While certainly decadent enough on its own as a dip for crusty baguette or chewy ciabatta, this pesto is right at home as a base spread for all sorts of panini. Of course, it’s also a natural tossed in with penne or fusilli pasta (hot or cold), and it makes an excellent marinade or finishing sauce for chicken, salmon, or any delicate whitefish.

This is an all-time favorite recipe from my cooking classes. A trip to Paris inspired me to experiment more with prunes, and chocolate seemed like the perfect pairing. I think a good PR person could do a world of good for prunes! In spite of their somewhat dowdy reputation, prunes have a sophisticated taste that makes them an interesting recipe ingredient.

This apple crumble is the ultimate healthy-eating comfort food. Together the warm cinnamon apples and the rich walnut topping can’t be beat. Combining apples of mixed texture works best. A firm variety such as Golden Delicious will retain its shape and texture while a Cortland will lend itself beautifully to producing a thick, delicious sauce.

Another no-roll piecrust—life is good.

Bananas and cream are a perfect combination made even better in a buttery walnut piecrust. Subtly sweet, this pie is a dessert for all seasons.

Okay, so why are these called Hopsie’s Cupcakes? Because they’re made with lots of garden veggies, like zucchini and carrots, and that’s what our pet bunny, Hopsie, loves to eat. My daughter, Sofia, told me during our testing of this recipe that these would be great for Hopsie. She, of course, loves them because they’re made with the stuff that Hopsie eats.

This dense moist and delicious cake was a favorite at my restaurant, Sprouts. In scaling down the recipe (which made lots of cakes), I got down to these measurements. You’ll have a little batter left over for cupcakes. It’s great to freeze them for when the cake is all gone.

You have to have a great carrot cake recipe to go to now and again. This one fits the bill—supermoist and loaded with goodies. Cut back on the fat even further by trying the Fat-Free Vanilla Yogurt Frosting (page 107) on this cake.

These are my all-time favorite bars; I just love dates and nuts together. These bars have a crumbly texture with a creamy date center enhanced by raspberry juice.

Bananas are the surprise ingredient in these yummy, coconutty treats. Substitute cashews or pecans for the walnuts for some great flavor variations.

A flourless, chocolate lover’s dream. These cookies can be stored at room temperature in airtight plastic containers for up to 2 weeks—if they last that long! They will get a bit chewier after the first day but still taste great. Note: Omit the chocolate chips to make these cookies gluten-free.

My husband, Joe, asked me to come up with a healthy version of a delicious cookie we once tasted at a gourmet foods shop. I decided to go one better and make them vegan so everyone can love ’em as much as we do.

This is the best vegan banana bread ever—super moist and deliciously sweet from the dates.

This tea bread gets its nutty flavor and texture from wild rice. The nuts and cranberries inside make an appealing visual presentation. Spread a little nonfat Greek-style yogurt on top, instead of cream cheese, for a delicious low-fat breakfast.

These muffins are another way to add fiber and nutrient-rich veggies to your day. Pack a little more nutritional punch into this recipe by using organic canned pumpkin.

Yogurt is a wonderful international culinary staple that’s been subverted by American agribusiness. Contrary to popular belief, genuine yogurt is anything but the thick, overly sweetened blend you’re likely to find in the refrigerated section at your local grocery store. Designed as quickie substitutes for breakfast, too often they’re laden with copious sugar for a rapid ride on the glucose express. Real yogurt—the healthier version known to the rest of the world—is generally much lighter. It’s also served in a wider variety of contexts, such as Indian raitas, served as a condiment, and Greek tzatziki, a combination of cucumbers and yogurt served as a dip, condiment, or spread. Yogurt (the name is Turkish) is meant to refresh, and this version is an ideal topping on cucumbers, lamb, or Middle Eastern Chickpea Burgers (page 112). When I first proposed this blend, one of my recipe testers looked at the long list of ingredients and asked, “all this for yogurt?” And then she took a taste …