Nut

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.

Like a staff-favorite pecan butter mochi cake.

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.

All the gooey goodness that chocolate pecan pie lovers crave, but with a cocoa crust, bittersweet morsels baked right into the custard, and fluffy chocolate cream.

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

Clustery classic? Grain-free? No-nut? We’ve got it all.

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.

No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic pecan pie. 

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

Nutty, chewy, and with just the right amount of add-ins to keep every bite interesting.

This superior peanut butter cookie gets a glazed sheen from oven-steaming and double-roasted peanuts for big flavor.

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

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

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.

This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.

This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.

A one-bowl vanilla cake, doctored store-bought ice cream, and quick raspberry curd make this impressive dessert totally achievable.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.

A dollop of this romesco sauce improves everything from steak to roasted cauliflower.

This plushy almond cake with toasted-sugar edges is the perfect match for sweet fruit and a dollop of softly whipped cream.

This sweet, refreshing, cannabis drink is a staple of Holi. Our version is creamy, floral, and ideal for any spring celebration.

Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead.