Nut

An unconventional panna cotta inspired by the flavors of falooda: rose syrup, pistachios, and golden raisins all join in.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.

Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

The supremely satisfying, supercharged crudité platter packs in protein, flavor, and heat.

There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

Like a cross between savory bagna cauda and spicy arrabbiata, this one’s total dynamite.

And it'll be yours too pretty soon. Of all the dishes I've been looking forward to these last nine months, this marinated zucchini is number one.

Leftover basmati rice gets gussied up with earthy fried mustard seeds and curry leaves, sweet caramelized, crunchy peanuts, and spicy chiles.

Knowing that garlicky peanut sauce is just a click away sparks great joy.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Wait. More fat? And more nuttiness? Yeah, we're interested.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.

And a creamy, spicy dressing recipe to get you started

Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.

Between these blondies and Daylight Saving, your mornings are getting brighter.