Nut

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

The only acceptable reason to use the drool-face emoji.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

This briny, bright sauce is just what you need to liven up almost any kind of fish.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Clusters are the best part of granola. And there's only clusters here.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.