Nut

The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.

Here, almond butter serves as the primary ingredient in a perfect little bite-size dessert.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them with powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

All of the elements for this elegant last course can be prepped at least two days ahead; assemble just before eating for the ultimate, light-but-luscious Valentine’s dessert.

With a wheat-free coconut-date cookie crumb–like crust, a creamy coconut layer, and a rich chocolate topping, these bar cookies will remind you of your favorite candy but taste so much better.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.

A coating of crushed, freeze-dried raspberries and pink sanding sugar adds color, sparkle, and crunch to these festive cookies.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout—a perfect activity for those lazybones watching the game. Delegate!

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.