Ingredient: hazelnuts

Foie Crème Brûlée

Recipe courtesy of Jeffrey Dixon, Banquet Chef, Naples Yacht Club (Naples, Fla.)...

Sunflower Seed-Crusted Scallops

Recipe courtesy of TJ Garrish, CEC, Executive Chef, L'hirondelle Club (Ruxton, Md.)...

Hazelnut Tuna with fingerling potatoes and mussel stew

Recipe courtesy of Greg Volle, Executive Chef, Country Club of Roswell (Ga.)...