Midmorning snack: Treat yourself to 1/2 cup walnuts and 1 pear.

Moroccan Haroseth 1 pound pitted dates, chopped 1 1/2 cups sweet red Passover wine 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 cup walnuts, coarsely chopped.

Haricots Verts With Walnuts and Walnut Oil 1/3 cup walnuts, shelled Sea salt 3/4 pound haricots verts, stems trimmed 3 tablespoons walnut oil Coarsely ground black pepper, or grains of paradise if you have them.

Verjuice-Marinated Black Walnuts 1 cup black walnuts, preferably halves 1 cup white verjuice (see note).

CRANBERRY CLAFOUTIS Time: 1 hour 1 tablespoon butter (for greasing pan) 1 cup sugar 2 eggs 1 cup flour 1 cup half-and-half or whole milk Pinch salt 2 cups cranberries Scant cup walnuts Confectioners' sugar.

Brussels Sprouts With Walnuts (Adapted from Craig Shelton) Total time: 15 minutes 2 cups brussels sprouts 1/4 cup walnuts, coarsely chopped 1 tablespoon olive oil or walnut oil Salt and freshly ground pepper to taste.

KATHARINE HEPBURN'S BROWNIES 1/2 cup cocoa 1 stick butter 2 eggs 1 cup sugar 1/4 cup flour 1 cup broken-up walnuts or pecans 1 teaspoon vanilla pinch of salt Preheat oven to 325 degrees.

Using a mixer fitted with paddle attachment, cream butter on medium speed with 1/2 cup walnuts and the salt until walnuts break up.

Romaine-and-Walnut Salad 5 large shallots, unpeeled 2 teaspoons olive oil 3 tablespoons white-wine vinegar 6 tablespoons walnut oil 3/4 teaspoon kosher salt Freshly ground pepper to taste 1 1/2 heads romaine lettuce, cored and coarsely chopped 3/4 cup walnuts, toasted and coarsely chopped.

Walnut Roulade Preparation time: 15 minutes, plus cooling and rolling time Cooking time: 5 minutes and 30 seconds 3 eggs, separated Y cup granulated sugar 1/2 cup walnuts, finely ground to make 3/4 cup 1/2 teaspoon baking powder 1 tablespoon confectioners' sugar 1 1/2 cups chilled orange curd (see recipe).