Nut

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

Guaranteed to make any raw vegetable taste good.

Sardines are in their full glory in this umami-packed twist on Caesar.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

Store-bought dulce de leche and pulverized pecans give this tender, buttery shortbread a nuttiness and depth of flavor you can’t quite put your finger on. We love the contrasting look of white nonpareil, but feel free to roll the dough in whatever sprinkles you please.

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered. 

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you.