Nut

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

A nourishing, cozy breakfast you can throw together with fresh or frozen berries.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

Predestined to be the star of your next weekend hang or holiday brunch.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

A simple stovetop method brings out the best in this earthy root veg.

This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.

All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.