Nut

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

How to make a simple salad look like the work of a pro.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

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.

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.