Nut

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Our method for lighting this retro New Orleans dessert on fire delivers maximum drama with none of the danger.

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

Crispy cookie lovers, unite! These lacy, chocolate-dipped florentines are thin, snappy, and surprisingly easy to pull off.

A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.

These chocolate chunklet cookies are ingeniously baked in a muffin tin, resulting in perfectly crispy, caramelized edges and soft centers.

A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

These pumpkin pancakes are tall and light, highly spiced, and the perfect way to relish a crisp fall morning.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.