Nut

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

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

Predestined to be the star of your next weekend hang or holiday brunch.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

A simple stovetop method brings out the best in this earthy root veg.

This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.

All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.

Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.

Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.

With crunchy nuts, pools of dark chocolate, and cozy spices, this cookie’s fall vibes are impeccable.

Nutty bites for an afternoon boost or postpartum nourishment.

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.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

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

Tender, buttery, and pleasantly crumbly, these salty-sweet shortbread wedges studded with toasted pecans are a grownup version of the childhood favorite.

With a peanut butter sauce and crunchy vegetables, this easy-to-love noodle salad is a surefire hit with kids and adults alike.

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.