Nut

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

This red sauce recipe comes together simply—roasted red peppers, garlic, almonds. Then toss it into pasta, spread it on sandwiches, serve on crusty bread as a party appetizers, or make up your own genius combination and let us know in the comments.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

These biscotti-like cookies are extra delicious dipped in an after-dinner drink such as Vin Santo.

This take on rice cereal treats--studded with pork cracklin's--will sustain you during car rides and afternoon hikes.

When adding the caramel to the popcorn and peanuts, work quickly and thoroughly to coat the other ingredients before it hardens.

Delicious alongside the buttermilk panna cotta, these nutty shortbreads can hold their own on any cookie plate.

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.