Nut

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.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

Crumble-y, chocolate-y goodness makes this a treat worth getting out of bed for.

Novice bakers, this one’s for you.

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Dip strawberries into the creamy thing first, then the crunchy one.

The best way to transport this peach crisp is right in the pan, snug in a box.

Almonds! Cashews! Pepitas! Here's how to cook with the different types of nuts and seeds available.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.

This caponata uses a technique called a "cold fry." Instead of frying the vegetables in preheated, hot oil, you combine the vegetables and room temperature oil in a pot and heat them up together. The benefit of this method is that you use less oil than you would normally use when you "hot fry" and there is very little splatter because the food and oil are always at the same temperature. And, like "hot frying," you still get a golden crispy exterior and soft, creamy interior but with no mess.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. 

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.