Nut

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

This yogurt sauce is tzatziki's more stylish cousin.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

The coconut-date mixture in this recipe gets better the longer it sits.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.