Nut

This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

Inspired by a style of cake from California’s Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don’t have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.

Sweet, salty, and a little chewy, this almond granola bars recipe comes in handy for breakfast or a midday treat.

Slather this versatile spread on grilled kebabs, smear it on a sandwich, or serve it as a dip with pita and crudités.

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.

Use store-bought cornbread to make this ultra flavorful cornbread dressing recipe extra easy.

Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.

“Pistachios are buttery, piney, crunchy, and creamy—plus they go great with a cold beer,” says Nathan Allen of Knife & Fork in Spruce Pine, NC. The use of Angostura bitters here might be a surprise for those used to seeing it on cocktail menus exclusively, but its spicy, clove-cinnamon-y flavor is just as valuable as a flavor booster in this snack.

Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.

This halibut recipe calls for ground almonds instead of breadcrumbs to get that ever-desirable crunchy coating.