Nut

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

Forget lackluster loaves—apple cider brings big autumnal flavor to this tender pumpkin bread.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

MSG brings a burst of umami into these five-spice nougat brownies.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

These almond cupcakes are gussied up with a cloud of apricot buttercream. Like sweet with salty, sweet with a little tang (here via sour cream) just works.

Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long. 

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

Pecans take on a lovely maple taste with caramel tones when toasted, so they're amazing in this nutty maple scone recipe.