Nut

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

This creamy almond dip would be a terrific and unexpected pairing with any vegetable crudité. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

Makes you wonder why you would ever serve cold pudding again.

We didn’t know how much this sauce was missing from our lives until we had it.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

This looks harder to make than it is, which is the whole point.

You don't want to make an average batch of ice cream. You want to make peanut butter ice cream and vanilla caramel magic like a pro.

A sweet-and-salty appetizer you can take straight from the oven to the table—that's our idea of easy party food.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Because would it really be a barbecue without grilled corn?

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Lactose-intolerant? Vegan? You won't miss the milk in these dairy-free versions of dessert, baked goods, and more.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

That thing where your cake is ready on top but is wet in the middle? It's not your fault (this time).

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

Use a blue cheese that you like to eat and serve these with butter and jam to play up the salty and sweet pairing.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Juicy, fruit-filled pies call for a baked-through bottom crust.

Attention: This is not a smoothie, but you can have it for breakfast if you want.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.