Nut

Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

Imagine a pumpkin pie with pecan pie’s best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.

This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.  

Tender, nutty, and studded with caramel-glazed apple halves, this is your new favorite apple cake. Ground nuts bring a toasty, deep flavor and tenderize the crumb by adding fat.

Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.

Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.

Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.