Almond

Don’t scoff at the sour cherries in this Chex mix recipe! Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you’re really not into it, sub mini chocolate chips instead.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

This recipe is easily doubled; it's also a perfect host or hostess gift.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Chop 'em, candy 'em, purée 'em, or turn 'em into flour: Almonds are one of our favorite nuts to cook with. Check out these almond recipes for inspiration.

This is also great with maple syrup; you can use any kind of pear or apple, too.

Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

Almonds! Cashews! Pepitas! Here's how to cook with the different types of nuts and seeds available.

Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. 

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.