Nut

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

This recipe is easily doubled; it's also a perfect host or hostess gift.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

These speedy candied nuts require no oven, no egg white, and take just five minutes to make.

This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Chop 'em, candy 'em, purée 'em, or turn 'em into flour: Almonds are one of our favorite nuts to cook with. Check out these almond recipes for inspiration.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.