Nut
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Easy
Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!
4.3
(4.28)
Easy
Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”
4.0
(3.9)
Quick
Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor
4.4
(4.36)
Easy
Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.
4.0
(4.08)
Quick
This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.
Easy
Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.
4.3
(4.3)
Quick
This will work with any nut you want to use.
5.0
(4.8)
Easy
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
4.0
(4.22)
Baking the crumble topping on its own means it gets supertoasty and crisp.
5.0
(5)
Easy
At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.
4.3
(4.26)
Quick
Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.
4.0
(4.02)
Easy
Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.
3.6
(3.63)
Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.
4.0
(3.92)
These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.92)
The only chocolate sheet cake you need is a Texas chocolate sheet cake. This recipe is from one of our readers.
4.0
(4.03)
Quick
“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor
3.3
(3.3)
Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
4.0
(3.85)
Quick
Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.
4.0
(3.93)
Vegan
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
4.3
(4.31)
Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).
4.0
(4)
Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.
4.0
(3.98)
Easy
A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.
3.4
(3.42)
What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.
4.3
(4.32)
Quick
Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.
4.0
(4.14)