Nut

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

The sturdier your cress, the longer this salad will hold up at room temperature.

Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.

The combination of cocoa powder, espresso powder, unsweetened chocolate, and bittersweet chocolate makes this brownie pure chocolate nirvana.

Chef Alex Raij on her favorite all-purpose sauce.

Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

We've got a recipe for puppy chow that showcases the snack mix in all its glory.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

If you’re spice-averse, just leave the chiles out!

Have these six items at the ready and consider your next meal made.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

For an easy make-ahead dessert that’s also a showstopper, look no further.

This yogurt sauce is tzatziki's more stylish cousin.

Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues.

Spelt flour has less gluten than all-purpose, which gives these cookies a light texture.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an umami masterpiece.