Nut

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

This dairy-free dessert is every bit as creamy and rich as the original—just because it's vegan doesn't mean it's totally virtuous.

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

In the wake of the country's almond milk obsession, what do we do with all the leftover pulp?

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Want perfectly smooth and creamy homemade nut milk? Don't make these mistakes.

Don’t scoff at the sour cherries in this Chex mix recipe! Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you’re really not into it, sub mini chocolate chips instead.

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar. 

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.