Nut

A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.

Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.

This is the wholesome fruit- and veggie-packed muffin you’ll be thankful to have around on busy mornings when you need breakfast to go.

Even we can't believe how creamy it is.

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Our method for lighting this retro New Orleans dessert on fire delivers maximum drama with none of the danger.

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.