Nut

ATTN: Pickle lovers. We’re here for you.

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

A spiced and braised chicken that tastes like summer in the dead of winter.

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered. 

If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD.

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

Customizable nut butters with the blitz of a food processor.

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.