Nut

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

Textures matter: Baking the cheesecake in a water bath insulates it, so it stays creamy and moist; the crunchy streusel topping adds contrast.

If you can’t find blanched hazelnuts, simply toast and skin regular ones.

You’ll never serve ice cream without candied peanuts again.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Here's everything you need to know about who's selling you your nuts.

Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.

Toasted walnuts go the extra mile in this simple but versatile side dish.

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.

Tips for buying, storing, and cooking chestnuts, in season in December.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.