Nut

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.

Six-ingredient cookies for people who don't think they can bake cookies.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

The only acceptable reason to use the drool-face emoji.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!