Walnut

SERVING SUGGESTION: Delicious after dinner with coffee.

Dried fruit, nuts, and oil-cured olives make this fruitcake something special.

Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard. For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.

Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake; toasted walnuts, ground with sugar and mixed into the batter, lend moistness, and their flavor is teased out with spices and a nip of almond extract.

If your dried cranberries aren't plump and moist, cover them with boiling water and let soak for 5 minutes. Drain them and pat dry before using. If you prefer, walnuts or hazelnuts can be substituted for the pecans.

Make the custard, toast the nuts, then let the ice cream machine do the rest.

Egg whites replace the usual oil or butter. This recipe makes a lot of granola, but that's just fine because there are so many things you can do with it. 1. For a breakfast parfait
Layer thawed frozen berries, vanilla yogurt, and granola in a tall glass. Drizzle with honey.
2. As a topping for apple pie
Instead of streusel, sprinkle granola over the apples during the last five minutes of the pie's baking time.
3. For trail mix
Just add M&Ms or white-chocolate chips, and you're ready for a hike.

Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dressing.

Chef Charlie Palmer shared this recipe for one of his signature dishes at his Dry Creek Kitchen restaurant in Sonoma, California, exclusively with Epicurious. Crisp-skinned, juicy duck breasts are accented with gingery fried rice and sweet roasted peaches for a stunning dish that's surprisingly simple to make. Note that the recipe makes more than enough soy-lime emulsion for the fried rice. Leftover emulsion, which will keep refrigerated in an airtight container for up to three days, can be used in stir-fries and salads or as a sauce for tuna tartare or dumplings.

The praline is also great on its own as a snack; it would be an excellent gift.

This simple, slightly crunchy cake needs only a dollop of lightly sweetened whipped cream.

Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.

Here's an autumnal twist on pesto—with walnuts standing in for pine nuts and with a mix of herbs in place of summery basil. It's great on pasta or chicken.

Perfect for a Sunday-afternoon baking project, these light, crisp crackers take an hour to make (okay, maybe longer if you have a little helper).