Honey-Spice Walnut Tart

• 4 Tbs. unsalted butter, slightly softened
• 1/3 cup honey
• 2 Tbs. granulated sugar
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• Pinch salt
• 1 large egg
• 1 cup roughly chopped walnuts
• 1 sheet (about 9 oz.) frozen puff pastry, thawed

Heat the oven to 400°F. In a food pro­ces­sor or with a wooden spoon, blend the butter, honey, sugar, cinnamon, ginger, and salt until smooth. Add the egg and process or beat just until blended. Add the nuts all at once and process only until blended. The nuts should be chopped, but not so fine that the mixture becomes a smooth paste; you want some crunch left.

Cut the pastry sheet in half to make two strips about 9x4 inches. Roll one strip to 15x6 inches. Prick the entire ­surface of the strip with the tines of a fork. Slide the sheet onto a­ parchment-lined or nonstick baking sheet. Spread the center of the strip with half of the nut mixture, to within 1/2 inch of the long edges and all the way to the edge on the short ends. Fold the bare long edges 1/2 inch over the nut mixture and press firmly to stick; with the blunt edge of a table knife, make indentations into the long edges about 1/2-inch apart to crimp the border a bit. Repeat with the second pastry strip and the rest of the nut mixture.

Bake in the heated oven until the filling looks slightly dry on top and the ­pastry is deep golden brown on the edges and underneath, 19 to 21 minutes. Slide the tarts onto a rack to cool. Cut into four or five strips each and serve slightly warm.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
• 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.

Crostini with Brie Dates and Toasted Walnuts

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

• 1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices)
• 2 Tbs. olive oil
• Kosher salt
• 1/2 cup coarsely chopped toasted walnuts
• 1/2 cup Medjool dates (about 6 to 8), pitted and coarsely chopped
• 1 Tbs. honey
• 1 Tbs. balsamic vinegar
• 6 oz. brie, rind trimmed and softened to room temperature
• 2 Tbs. thinly sliced chives

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Spicy Maple Walnuts

These nuts continue to toast a bit from the intense heat of the glaze, so don't overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

• 4 Tbs. unsalted butter
• 1/3 cup pure maple syrup
• 6 quarter-size slices fresh ginger, halved
• 1 Tbs. water
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/4 tsp. Tabasco, or to taste
• 1 lb. (4 cups) shelled walnuts

In a conventional oven

Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave

Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they're done. Don't touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method

Store in airtight containers or plastic freezer bags.

Chocolate Walnut Tweed Torte

Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg yolks. It’s perfect for Passover, and, of course, it’s gluten free. Whipped cream on top accentuates the flavor of the nuts and balances the jolt of bittersweet. Glorious, and simple as can be.

• 1 cup (3.5 oz.) walnut pieces
• 1/2 cup plus 2 Tbs. (4.375 oz.) sugar
• 9 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped
• Finely grated zest of 1 medium orange (optional)
• 1/8 tsp. salt
• 1 cup egg whites (from 7 to 8 large eggs)
• 1/2 tsp. cream of tartar
• Lightly sweetened whipped cream

Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan.

Pulse the walnuts with 1 Tbs. of the sugar in a food processor until finely ground. Scrape the nuts into another bowl. Use a paper towel to wipe excess oil from the sides of the processor bowl, add the chocolate with 1 Tbs. sugar, and pulse until it forms crumbs ranging in size from coarse meal to 1/4-inch bits. Add the chocolate to the nuts, along with the orange zest, if using, and salt, and stir to combine. Set aside.

Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.

Pour half of the chocolate mixture over the egg whites and fold in with alarge rubber spatula until nearly incorporated. Repeat with the
remaining chocolate mixture, folding just until evenly incorporated.

Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the torte is puffed and golden brown on top and springs back when gently pressed with your fingers; a toothpick inserted in the center should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter.

Serve slices with a dollop of whipped cream.

Candied Walnuts

• 1/3 cup granulated sugar
• 2-1/2 Tbs. brown sugar
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• Pinch cayenne
• 1 large egg white, at room temperature
• 1/2 lb. walnut halves

Heat the oven to 300°F. In a small bowl, mix both sugars with the salt, cinnamon, and cayenne. In a large bowl, whisk the egg white until frothy; whisk in 1 Tbs. water until combined. Add the walnuts and stir to coat. Sprinkle on the sugar mixture and stir to evenly distribute.

Line a rimmed baking sheet with a nonstick baking mat or parchment. Spread the sugared nuts in a single layer on the sheet. Bake for 15 minutes,

stir the nuts, and continue baking until the nuts smell toasted and the sugar coating is caramelized, about another 15 minutes.

Let the nuts cool on the pan, separating them as they cool. When completely cool, transfer them to an airtight container.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

• 1 medium red onion, cut into 3 to 4 thick slices
• 2 Tbs. plus 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
• 2 large cloves garlic, minced
• 1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
• 1/2 cup walnuts
• 1 tsp. minced fresh rosemary
• 1 large bunch seedless black or red grapes (about 1-1/4 lb.)
• 2 to 3 tsp. balsamic vinegar

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.

• 1/3 cup walnut pieces
• 2 Tbs. vegetable oil
• 1/2 large red onion, sliced 1/2-inch-thick
• Kosher salt and freshly ground black pepper
• 1 Tbs. soy sauce
• 2 tsp. hoisin sauce
• 1/2 tsp. Asian sesame oil
• 1/2 lb. dry-packed bay scallops, side muscle removed, if desired
• 2 Tbs. finely chopped fresh ginger
• 2 Tbs. chopped or sliced fresh cilantro

Toast the walnut pieces in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Transfer to a plate.

Heat the vegetable oil in the skillet over medium-high heat. Add the onion and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Meanwhile, in a small bowl, combine the soy sauce, hoisin sauce, sesame oil, and 1 Tbs. water.

Add the  scallops and ginger to the skillet and cook, stirring, until the scallops are just opaque, about 1 minute. Add the soy sauce mixture and stir to coat.

Stir in the walnuts, sprinkle with the cilantro, and serve.

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

These crêpes, known as gundel paliscinta, are deep, dark, and delicious, and the sauce is both unusual and outstanding -- the whipped cream folded in at the end gives it an amazing texture. In many Hungarian restaurants, these crêpes are flamed with Grand Marnier when presented. While it is a dramatic touch, I really think it's gilding the lily.

For the crêpes:

• 2 large eggs
• 1/2 cup cold milk
• 1/2 cup cold sparkling water; more as needed
• 1/2 tsp. salt
• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• Melted butter for frying the crêpes

For the filling:

• 1/2 cup dark rum
• 1/2 cup golden raisins
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1-1/4 cups walnut halves, coarsely chopped
• 2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest
• 1/4 tsp. ground cinnamon
• 1 Tbs. cocoa powder
• Pinch salt

For the sauce:

• 1/4 cup cocoa powder
• 1/3 cup sugar
• 2 tsp. all-purpose flour
• Pinch salt
• 1 cup milk
• 3 oz. semisweet chocolate, finely chopped
• 1/2 cup heavy cream

To make the crêpes

Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 minutes. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation).

To make the filling

Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 minutes. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use.

For the chocolate sauce

In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended.

To finish

Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately.

Chocolate Walnut Tweed Torte

Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg yolks. It’s perfect for Passover, and, of course, it’s gluten free. Whipped cream on top accentuates the flavor of the nuts and balances the jolt of bittersweet. Glorious, and simple as can be.

• 1 cup (3.5 oz.) walnut pieces
• 1/2 cup plus 2 Tbs. (4.375 oz.) sugar
• 9 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped
• Finely grated zest of 1 medium orange (optional)
• 1/8 tsp. salt
• 1 cup egg whites (from 7 to 8 large eggs)
• 1/2 tsp. cream of tartar
• Lightly sweetened whipped cream

Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan.

Pulse the walnuts with 1 Tbs. of the sugar in a food processor until finely ground. Scrape the nuts into another bowl. Use a paper towel to wipe excess oil from the sides of the processor bowl, add the chocolate with 1 Tbs. sugar, and pulse until it forms crumbs ranging in size from coarse meal to 1/4-inch bits. Add the chocolate to the nuts, along with the orange zest, if using, and salt, and stir to combine. Set aside.

Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.

Pour half of the chocolate mixture over the egg whites and fold in with alarge rubber spatula until nearly incorporated. Repeat with the
remaining chocolate mixture, folding just until evenly incorporated.

Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the torte is puffed and golden brown on top and springs back when gently pressed with your fingers; a toothpick inserted in the center should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter.

Serve slices with a dollop of whipped cream.

Date-and-Walnut-Filled Cookies (Koloocheh)

These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The key to getting the cookies to keep their shape is to refrigerate them until firm after filling and shaping. The combination of gluten-free flours here produces a nutty taste and a light texture, but you can use an equivalent amount of white flour.

For the dough

• 1 cup unsalted butter or refined coconut oil, at room temperature
• 1/3 cup plus 1/2 cup organic cane sugar
• 1 tsp. vanilla extract
• 1 egg
• 3/4 cup fava bean flour
• 3/4 cup coconut flour
• 1/2 cup tapioca flour
• 1/2 tsp. sea salt
• 1 tsp. ground cardamom
• 2 tsp. baking powder

For the filling

• 1/2 cup finely chopped walnuts
• 1/2 cup Medjool dates, pitted and chopped
• 1/2 tsp. ground cinnamon
• 1/4 cup freshly squeezed orange juice
• 2 tsp. honey
• Pinch of sea salt

Make the dough

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Make the filling

Combine 1/4 cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.

Make the cookies

Line two baking sheets with parchment paper.

To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 tsp. of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.

Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.

Cranberry-Apple-Walnut Crumb Bars

One buttery mixture is used for both the crust and the streusel topping, making these bars extra easy to assemble. Dried apples, rather than fresh, lend their concentrated flavor to the filling.  

For the crust and topping

• Cooking spray
• 1 cup walnuts, lightly toasted
• 1/2 cup granulated sugar
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, lightly beaten

For the filling

• 12 oz. (3 cups) fresh cranberries, rinsed and picked over
• 1 cup chopped dried apples
• 3/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 2 Tbs. apple brandy, such as Calvados or applejack
• 1/8 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch baking pan with foil, leaving a 2-inch overhang on the ends. Spray the foil with cooking spray.

Make the crust and topping

In a food processor, finely grind 1/2 cup of the walnuts with the sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it’s the size of small peas, 5 or 6 one-second pulses. Transfer 1 generous cup of the mixture to a medium bowl and set aside.

Add the egg to the mixture remaining in the food processor and pulse just until the dough begins to gather into large clumps. With your fingertips, press the dough evenly into the bottom of the prepared pan. Using the tines of a fork, dock the crust all over.

Bake until the edges are light goldenbrown and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Meanwhile, knead the reserved mixture with your fingertips until it becomes clumpy. Coarsely chop the remaining 1/2-cup walnuts and toss them into the mixture; set aside for the topping.

Make the filling

In a medium saucepan, combine 2 cups of the cranberries with the apples, sugar, maple syrup, apple brandy, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, the cranberries have popped open, and the mixture is thick and syrupy, 4 to 6 minutes. Remove the pan from the heat and stir in the remaining 1 cup cranberries.

With a rubber spatula, scrape the cranberry mixture onto the crust and spread evenly. Sprinkle the reserved topping over the cranberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.

Bake until the topping is golden, 20 to 25 minutes. Let cool in the pan on a wire rack until just warm, about 1 hour. Carefully lift the bars out of the pan using the foil overhang, peel back the edges of the foil, and cool completely on the rack. Cut into 24 pieces.

Maple-Walnut Tart

For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.

For the dough

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
• 1 Tbs. granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
• 1 large egg yolk
• 1/4  tsp. fresh lemon juice
• 3 to 4 Tbs. ice water
• Cooking spray

For the filling

• 2 large eggs
• 3 large egg yolks
• 1 tsp. pure maple extract
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1 cup pure maple syrup
• 3/4 cup granulated sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter
• 8 oz. (2 cups) chopped walnuts, toasted

Make the dough

Pulse the flour, sugar, and salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter.

In a small bowl, whisk together the egg yolk, lemon juice, and 3 Tbs. of the ice water. Pour the mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine.

Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Before rolling, let the dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll the dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Position a rack in the lower third of the oven and heat the oven to 425°F. Line the tart shell with parchment and add enough beans or pie weights to fill the shell. Bake on a heavy-duty rimmed baking sheet until the edges are firm and starting to brown, 15 to 20 minutes. Carefully lift the parchment and weights from the tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

Make the filling

In a medium bowl, whisk together the eggs, yolks, maple and vanilla extracts, and the salt. Set aside.

In a 2-quart saucepan, combine the maple syrup and the sugar and cook over medium-high heat, stirring constantly until the sugar is dissolved and the mixture just starts to boil, about 3 minutes. Reduce the heat to medium and add the butter, stirring until melted. Remove from the heat and let cool for 1 minute.

Slowly whisk the warm syrup into the egg mixture, drizzling it in about 1/4 cup at a time and whisking continuously to prevent the hot syrup from cooking the eggs.

Fill and bake the tart

Fill the tart shell with the chopped walnuts. Carefully ladle the filling over the walnuts to within 1/4 inch of the rim (do not overfill; there may be a little filling left over). Bake the tart until it is just set in the center, 30 to 40 minutes (if the crust is golden-brown before the filling is set, cover the edges loosely with foil). Cool completely on the baking sheet on a rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.

Walnut-Parsley Pesto

• 2 cups loosely packed, coarsely chopped fresh flat-leaf parsley (from 1 or 2 bunches)
• 1 cup coarsely chopped walnuts, toasted and cooled
• 3/4 cup freshly grated Parmigiano Reggiano
• 1 cup thinly sliced scallions (white and green parts from about 6 medium scallions)
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 tsp. fresh lemon juice; more to taste

Put the parsley, walnuts, cheese, scallions, and 1 tsp. salt in a food processor. Turn on the machine and slowly pour the olive oil in through the feed tube. Process until the mixture comes together into a thick paste. With the machine running, add the lemon juice and 3 to 4 Tbs. water to thin the mixture to a thick, paste-like consistency. Adjust the seasoning with salt, pepper, and more lemon juice to taste.

Spicy Maple Walnuts

These nuts continue to toast a bit from the intense heat of the glaze, so don't overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

• 4 Tbs. unsalted butter
• 1/3 cup pure maple syrup
• 6 quarter-size slices fresh ginger, halved
• 1 Tbs. water
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/4 tsp. Tabasco, or to taste
• 1 lb. (4 cups) shelled walnuts

In a conventional oven

Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave

Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they're done. Don't touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method

Store in airtight containers or plastic freezer bags.

Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.

• 1/3 cup walnut pieces
• 2 Tbs. vegetable oil
• 1/2 large red onion, sliced 1/2-inch-thick
• Kosher salt and freshly ground black pepper
• 1 Tbs. soy sauce
• 2 tsp. hoisin sauce
• 1/2 tsp. Asian sesame oil
• 1/2 lb. dry-packed bay scallops, side muscle removed, if desired
• 2 Tbs. finely chopped fresh ginger
• 2 Tbs. chopped or sliced fresh cilantro

Toast the walnut pieces in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Transfer to a plate.

Heat the vegetable oil in the skillet over medium-high heat. Add the onion and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Meanwhile, in a small bowl, combine the soy sauce, hoisin sauce, sesame oil, and 1 Tbs. water.

Add the  scallops and ginger to the skillet and cook, stirring, until the scallops are just opaque, about 1 minute. Add the soy sauce mixture and stir to coat.

Stir in the walnuts, sprinkle with the cilantro, and serve.

Nutty Granola

You can't buy granola this good, and it couldn't be simpler to make. All the flavors come through crisp and clear: crunchy toasted nuts, chewy oats, and caramelized raisins perfectly sweetened with the unmistakable flavor of real maple syrup and humming with cinnamon.

• Cooking spray
• 3 cups old-fashioned rolled oats
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/2 cup pure maple syrup
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/2 cup raisins (optional)

Preheat the oven to 300°F. Coat a large baking sheet with cooking spray.

In a medium bowl, combine all the ingredients, mixing well to coat everything with the maple syrup. Spread on the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes.

Transfer the sheet to a wire rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks.

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.

• 3 Tbs. extra-virgin olive oil; more for brushing
• 2 Tbs. minced fresh mint, plus small leaves for garnish
• 2 Tbs. minced shallot
• 1 Tbs. balsamic vinegar
• 1/3 cup pitted Kalamata olives, finely chopped
• 2 Tbs. toasted walnuts, finely chopped
• 1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
• 4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
• Kosher salt and freshly ground black pepper
• 1 oz. mixed baby greens
• 1 8-oz. package burrata (or fresh mozzarella), drained

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

• 1 medium red onion, cut into 3 to 4 thick slices
• 2 Tbs. plus 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
• 2 large cloves garlic, minced
• 1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
• 1/2 cup walnuts
• 1 tsp. minced fresh rosemary
• 1 large bunch seedless black or red grapes (about 1-1/4 lb.)
• 2 to 3 tsp. balsamic vinegar

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
• 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.