Cashew

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

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

Use your favorite nut—or mixed nuts—in place of the cashews.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

Homemade eggnog is great. This cashew nut nog is better.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule. Learn how to make brittle in this video.

In a classic case of more is more, a beach-ball-size bowl of eggnog turns any house into holiday central.

Store the finished nuts in an air-tight container to prevent stickiness.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

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.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.