Almond

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

If you can’t find blanched hazelnuts, simply toast and skin regular ones.

When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.

A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies.

This crunchy, nutty, oat-packed loaf can be sliced for breakfast on the go, toasted and topped with yogurt or cream cheese, or eaten in place of an energy bar. 

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

A new Harvard study says nuts may promote longevity; our study says they taste great. We rounded up recipes containing the healthy edibles and more.

The great thing about these roasted-almond thumbprint cookies? They can be any shape or size, and the fillings are customizable.

This salsa verde is an herby alternative to cranberry sauce.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.