Nut

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Featuring "warming notes of maple syrup, pecan and brown butter."

With crispy chicken thighs, a spicy ranch dressing, and avocado—this thing will keep you full for hours.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

How to make a simple salad look like the work of a pro.

Rice suddenly got a lot more interesting.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

A bar snack that you can make in five minutes, with only two ingredients. Magic.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Instead of using kernels, we subbed in actual almonds for close to the same flavor.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

Pine Mouth makes your entire tongue taste like pennies. For weeks.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

This brittle recipe has a bit of a kick to it. If you’re not into the heat, reduce the amount of cayenne or omit it altogether.