Nut

A veg-forward main or gets-along-with-everyone side.

A make-ahead pantry salad that's friendly on the wallet too.

As energizing as an energy bar, with a much simpler ingredient list.

This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.

A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.

This apple cake is the poster child for fall.

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

A nourishing, cozy breakfast you can throw together with fresh or frozen berries.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Predestined to be the star of your next weekend hang or holiday brunch.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

A simple stovetop method brings out the best in this earthy root veg.