Tarte Poire Noisette (Pear Tart with Hazelnut Cream)

Tarte aux poires et à la noisette sounds like a fancy-schmancy dessert but really, it's just a French tart made with hazelnut cream and ripe pears. That's about it. The only other embellishment is that I enhance the flavor of the nut cream with a little green anise.

Green anise seeds are usually infused in tea as a medicinal treatment for children's stomach aches. It's a pretty common remedy in Northern Africa. I love the sweet fragrance and the strong notes of licorice. You don't have to add the aromatic seeds to the nut cream but I think they pair wonderfully with pears.

Being French, it still is really remarkable to me that in America, French sounding names make products sound more luxurious (and expensive). I've even seen some products that have names that don't make sense in French, but I guess evoke a sense of elegance. Now that I've let you in on the secret, don't be fooled by fancy French names anymore! However, if you prepare this recipe for your friends or family, make sure that you use the French name to impress them. Better to be the "fool-er" than the "fool-ee!"

Pineapple and Persimmon Compote

Pineapple persimmon compote is a nice way to end a winter meal. The warmth of the compote contrasts well with ice cream or crème fraîche (although I didn't add it). 

Persimmons are an obvious choice for a winter compote, but I know what you're thinking: pineapples? My sister-in-law Sunny got the pineapple from a friend as a combination birthday present / commemorative gift for the season premiere of "Psych". In case you're not familiar with it, "Psych" is a comedy / mystery show on USA TV. There's a running gag on the TV show where they hide a pineapple somewhere in each episode.

Sweet Potato Pie with Pecan Crumb Topping

Sweet potato pie is a classic American dessert that is not overly sweet. The texture is similar to a pumpkin pie, but firmer. I jazzed mine up with a little anise extract, other flavorings and a crown of pecan crumb topping. It's a great pie for Thanksgiving, but really, you can enjoy it any time of the year.

I made this for a reader named Bill who e-mailed me a request for a sweet potato pie recipe. If you're reading Bill, I hope you like it!

South Indian Spicy Nut and Puffed Rice Snack (Chudwa)

Chudwa, sometimes called chevda, is for South Indians what trail-mix is for us. It's a blend of nuts, dried fruit, puffed rice and various typical Indian spices.

It's very easy to make, but like eggrolls, it's time-consuming. It's a big production. One of my sisters-in-law is in charge of assembling the ingredients. My mother-in-law is the one frying the puffed rice flakes. One other sister's job is to sprinkle the spices as soon as the ingredients are out of the oil. My job is to toss the whole thing and, last but not least, the other 2 younger sisters' job is to taste.  It's a tough job, but somebody has to do it.

Pistachio Pesto Pasta

I bought some Sicilian pistachios that are to die for. We all almost finished the whole package, but I had about a half a cup remaining so I figured it was the perfect opportunity to make a Mediterranean-inspired pesto sauce. I love experimenting with new flavors. Pestos are so versatile. You can pick any nut, herb or dry fruit, oil and cheese; add salt and pepper and you're done. You can keep the extra pesto in an ice-cube tray in your freezer for up to 6 months or for 2 weeks in your refrigerator.

I always keep some pesto on hand for when I need to quickly throw a meal together. It brings so much flavor to pastas, sandwiches, all sort of dips, mashed potatoes, lasagna sauce, chicken. There are a plethora of  possibilities.