Pecan

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

This recipe is easily doubled; it's also a perfect host or hostess gift.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

Novice bakers, this one’s for you.

The best way to transport this peach crisp is right in the pan, snug in a box.

Almonds! Cashews! Pepitas! Here's how to cook with the different types of nuts and seeds available.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

This reader requested recipe is from the April 2003 issue (pictured above).

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

Infinitely better if made with an all-butter puff pastry; we like Dufour.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

This is seriously addictive—salty, sweet, and crunchy at the same time. Believe us.

Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.