Hazelnut

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

Nuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

This toast also works well divided into fourths and served as an appetizer.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

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

At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

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

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

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.

This hazelnut butter cake is covered in a decadent sea salt caramel that will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.