Walnut

This apple cake is the poster child for fall.

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

Large pieces of roasted broccoli make a great side for a party, particularly when doused in a bright, savory, funky sauce made of dill, citrus, and fish sauce.

An all-purpose gluten-free blend does the heavy lifting here, keeping the ingredient list short and sweet.

Jammed with mix-ins, including dried sour cherries, these flourless oatmeal cookies are wholesome and chunky with a warm, rounded hint of cinnamon.

Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.

Anchovies add umami richness and broccolini brings freshness to this 30-minute weeknight meal.

This retro American pimiento cheese ball takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal customizable party app.

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.

All the fun of banana bread in a portable, oh-so-charming package. Plus, it all comes together in one bowl for easy cleanup.

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.

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.

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

This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

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.

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.

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

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.