Nut

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

A cozy, perfectly nutty, slightly sweet Salvadoran beverage.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

The only way I get anything done is to use this nut mix as a reward.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

All you need to make is the salty, crumbly pistachio topping in this super simple dessert.

Guaranteed to make any raw vegetable taste good.

Sardines are in their full glory in this umami-packed twist on Caesar.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.