Almond

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

The Moroccan theme continues with this delicious salad and the vegetable kebabs .

Each filling makes enough for one batch of cookies. Whichever filling you choose, be sure to prepare it a day ahead.

Maureen Abood of Chicago, Illinois, writes: "Whenever my mother visits my sister and me in Chicago, we have dinner at Mon Ami Gabi, where we can look out the large windows onto Lincoln Park as we eat. I'd love to make the luscious chocolate tart served there for my mother the next time I'm home." The soft caramel filling is a terrific showcase for — and contrast to — the toasted nuts.

These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

(Amanida amb Epàrrec i Pernil) A Catalan composed salad, or amanida, may be made of almost anything, though ham, sausage, or anchovies are often included. Traditionally, the ingredients are added to the final presentation individually rather than mixed together. Active time: 15 min Start to finish: 15 min

Small, slender green beans can stand in for the haricots verts, a petite French variety, in this easy classic.

Ground almonds create texture and thicken the sauce of pollo almendrado—our homage to New York's large Mexican and Central American population.

The Middle Eastern tone is part of this cake's appeal. A very nutty cake is suffused with a honey-citrus soaking syrup, much like baklava in concept but flour-free, making it suitable for Passover. A little goes a long way. For large Seder crowds, you can double the recipe and bake it in a 9-inch springform pan or a 9 by 13-inch rectangular pan. I serve this cake cut into small squares or diamonds placed in small muffin liner cups. Copeland Marks, in his book Sephardic Cooking, attributes this to Turkish cuisine. Joan Nathan calls it "Tishpishiti" in her book, Jewish Cooking in America and points to Syrian, as well as Turkish roots as does Claudia Roden in her book, Mediterranean Cookery. A nutty classic indeed! My version is inspired by a recipe simply called "Nut Cake," found in From My Grandmother's Kitchen, by Viviane Alcheck Miner with Linda Krinn. If you are interested in Sephardic recipes along with a very engaging family history, this book is a real find.

Trude Reder of Long Branch, New Jersey, writes: "My mother's recipe for linzertorte is one of my favorites. It brings back memories of my childhood and of my mother and grandmother busy baking in the kitchen, the delicious aroma of cinnamon and cloves filling the whole house. I've been baking this dessert for family and friends since my husband and I came to this country from Austria over 45 years ago. Now, I've started teaching my own grandchildren the recipe, hoping they will love it as much as I do." Don't substitute jelly for the jam in this recipe — it might leak from the crust. Active time: 30 min Start to finish: 3 1/4 hr

"While on vacation in central Utah, I stayed in Bicknell at a wonderful place called The Lodge at Red River Ranch," writes Nancy Schmauder of University Place, Washington. "The granola was a breakfast treat worth getting up for." This crunchy granola has a touch of sweetness from honey and brown sugar. It makes a great breakfast served with milk, or a good snack eaten plain. Note that it can be made up to two weeks ahead.

This recipe works well with other fresh fruits such as nectarines, plums, figs, and bananas.

An Armenian dish that's the perfect accompaniment to roast turkey, goose or ham. This version is dressed up for the holidays with golden saffron and studded with dried fruit and nuts.

A sophisticated, Spanish-style salad.

This traditional French dessert combines all the best qualities of custard, pudding, and cake.