Nut

So get ready to bust a move in the name of deliciousness

These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.

Never thought we'd say it, but this broccoli side is worth writing home about.

The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

Stuffing salad still counts as salad, right? In this recipe, it does.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

Wait, wait, wait. You can make mayo out of nuts?

You can make this dip with two ingredients. It's really easy, really good, and really... unpleasant-looking.

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

Not as in-your-face as peanuts or almonds, cashews are low-key the most versatile nut in any bowl. Vegans (and non-vegans) would agree.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

These flavorful marinated onions also make a great condiment for grilled steak.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

Admit it: The peanuts are the best part of any salad, ice cream sundae, and everything in-between.

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

We can't believe it's not dairy—and you won't, either.