Nut

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

The only acceptable reason to use the drool-face emoji.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

This briny, bright sauce is just what you need to liven up almost any kind of fish.

Do you know what goes really well with pistachio cookies? Wine. And Fleetwood Mac.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!

These delicate, cracker-thin cookies will make you crave hundreds of them.

A creamy puréed soup with delightful crunchy things sprinkled on top.

Make these festive green holiday cookies with creamy pistachio paste (you can find it online!).

For the holidays, Vivian Howard always makes her mom’s salt-and-butter-roasted pecans.

Stop scorching your steak and burning toasted nuts. Sometimes you need to take things nice and slow.

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

How to make Win Son's signature bar snack at home.

Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.

You can’t see the candied almonds in these cookies, but you’ll taste them for sure.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

Clusters are the best part of granola. And there's only clusters here.