Nut

Since emigrating from Vietnam in the 1970s, Kia Dickinson has been generously sharing her incredible recipes with everyone she meets, including food editor Ian Knauer. This colorful mix of moist poached chicken, cabbage, carrots, and fresh herbs tossed with a wild, tongue-searing dressing is the quintessential summer salad—cool, colorful, and very fresh. When preparing this recipe, Dickinson uses the leftover poaching liquid to make rice.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.

The Seaman and Steel families are addicted to this homemade granola with dried blueberries and sweet dates. Serve it with a splash of milk or a spoonful of yogurt or ice cream, sprinkled on pancakes, or in a smoothie.

Instead of being pounded together, as they traditionally are, the best parts of the classic Catalan sauce are left intact here—yielding the same comforting flavor with a terrific assortment of textures.

This mix is everything you want with a drink—a little bit salty, but with a nice variety of textures and flavors.

Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

These individual cakes, from Lantern pastry chef Monica Segovia-Welsh, are moist, tender, and not remotely fussy. If you don’t want to fool with the suggested accompaniments, serve the cakes with a dollop of whipped cream instead.

Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates chopped hazelnuts and uses orange peel instead of lemon.

Not as rich as pecans, hazelnuts make for a delicious new spin on a southern classic. Use Grade B maple syrup for intense maple flavor.

Dried dates, cranberries, and figs become an almost-effortless filling for this elegant tart.

Serve a platter of cookies alongside the pears and ice cream. The night before you make the cookies, place the dried cherries in a small bowl of crème de cassis. The soaking will infuse the fruit with the flavor of the black-currant liqueur.

They look like sticky buns, but these sweet, gooey treats are actually made from biscuit batter. They're great with brunch.

Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

The squid in this entrée is tender and picks up the flavors it's cooked with.

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.

Juicy chicken with a crunchy nut coating and a sauce that's both fruity and savory: a terrific dinner-party dish.