Almond

Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an umami masterpiece.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

The coconut-date mixture in this recipe gets better the longer it sits.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

No holiday table is complete without it.

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

Ben Schott catalogs the sweet, sour, and occasionally bitter culinary incidents of the 2016 presidential campaign.

These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.

Wait, wait, wait. You can make mayo out of nuts?

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

This creamy almond dip would be a terrific and unexpected pairing with any vegetable crudité. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

A sweet-and-salty appetizer you can take straight from the oven to the table—that's our idea of easy party food.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

That thing where your cake is ready on top but is wet in the middle? It's not your fault (this time).

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

In the wake of the country's almond milk obsession, what do we do with all the leftover pulp?

Want perfectly smooth and creamy homemade nut milk? Don't make these mistakes.