Nut

Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.

Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.

A crispy, crunchy granola-like topping you can make on the stovetop featuring honey and cumin seeds. It goes well atop salads as well as your yogurt.

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.

Bring some retro glamour to your entertaining game with this easy recipe.

A combination of cheeses and a dash of port form the base of this appetizer inspired by Hickory Farms’ iconic cheese ball.

A snickerdoodle-like exterior with a surprise filling of honey-sweetened, gently spiced pistachios.

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 nutty, spiced cookie is inspired by gajar ka halwa, a beloved South Asian pudding made with carrots, sugar, cardamom, and ghee. 

A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.

Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.

Inspired by Japanese goma-ae and French almandine, this creamy almond butter–based sauce clings to steamed crisp-tender green beans for a speedy side dish.

A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.

This easy recipe for sweet potato pecan pie uses a frozen deep-dish pie shell and a food processor to make the mashed sweet potato pie filling.

Hadji bada, Iraqi almond cookies, have a floral backbone courtesy of a hint of rose water.

Crisp pecans in a sticky mochi cake makes for a dreamy dessert. A dab of miso gives it intriguing depth.

Cannoli but make it ice cream. An egg-free homemade ricotta ice cream chock-full of crushed sugar cones, chocolate, and pistachios.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.