Nut

Cold bits of butter in the dough ensure flaky scones. And 4 tsp. of Diamond Crystal kosher salt may sound like a lot, but it makes all the difference.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.

If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.

Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?

The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad.

It's all thanks to A Very Serious Cookbook, out now from the chefs at Contra and Wildair in NYC.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

Meet the saucy condiment we're swooshing under roast vegetables, tossing with noodles, and more.

Do you really need to blanch the basil? Toast the nuts? Grate the garlic? Here’s the deal.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Just don't call it cashewgurt.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

I'll gladly turn my apartment into a sauna for this recipe.

I’d rather lie horizontal on a couch eating food I ordered off the internet. But this new recipe got me out of a rut.

Stay with me.

Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.

We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.