Nut

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

These healthy turkey meatballs are ready in 30 minutes, with a nutty romesco-inspired sauce you’ll want to keep on hand for future dinners.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.