Almond

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

You can buy toasted nuts at the store, so why would anyone buy the raw ones and do it themselves? Allow us to explain.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!

Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.

You can’t see the candied almonds in these cookies, but you’ll taste them for sure.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

Rice suddenly got a lot more interesting.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Instead of using kernels, we subbed in actual almonds for close to the same flavor.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.

The combination of cocoa powder, espresso powder, unsweetened chocolate, and bittersweet chocolate makes this brownie pure chocolate nirvana.

Chef Alex Raij on her favorite all-purpose sauce.

Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

For an easy make-ahead dessert that’s also a showstopper, look no further.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.