Instead of relying on cheese for richness, Lahey has created a purée of long cooked, sweet onions and walnuts. It's bitter and sweet, deeply creamy, and bakes up beautifully under handfuls of sliced shiitakes and rosemary. The pizza is topped off with a drizzle of olive oil, which is more than enough for this pie, but if you must, a sprinkling of Parmesan wouldn't hurt. More

Crunchy twice baked cookies flavored with maple and studded with walnuts. More

This Rugelach recipe come with not one, but three filling options; feel free to mix and match chocolate-walnut, raisin, and apricot as you please. More

Drizzle this nut- and herb-infused honey over cornmeal pound cake, or pair it with hard, nutty cheeses. It will keep for up to a month in the refrigerator. More

To make the cookies even more reminiscent of Cape Cod, I swapped the traditional raisins for cranberries. The tart berries provide a nice contrast, especially with the walnuts I added for crunch. More

I recently came across a cake in Nick Malgieri's Perfect Light Desserts cookbook that used a whopping 2/3 cup of rum instead of the typical 2 to 3 tablespoons you often find in baked goods. The delicate blue Ball jar filled with homemade walnut liqueur sitting patiently in my refrigerator jumped for joy. More