Hazelnut
Spaghetti with No-Cook Tomato Sauce and Hazelnuts
This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.
By Joshua McFadden
Rhubarb Galettes With Hazelnut Frangipane
While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.
By Briana Holt
Little Gem Salad with Lemon Cream and Hazelnuts
By Chef Joshua McFadden
Farro Spaghetti with Mushrooms and Hazelnuts
Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.
By Dawn Perry
Hazelnut Butter and Coffee Meringues
For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
By Alison Roman
Cashew Nut Nog
By Claire Saffitz
Gluten-Free Chocolate Cream Pie
In this easy, creamy dessert, a slightly crumbly flourless hazelnut-cocoa crust complements a rich chocolate filling.
By Nicole Spiridakis
Ghostly Chocolate-Nut Bark
By Jacques Torres
Green Beans With Shallots, Hazelnuts, and Tarragon
This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.
By Susan Spungen
Brown Rice Porridge with Hazelnuts and Jam
At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.
By Jessica Koslow
Butter-Basted Salmon with Hazelnut Relish
Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.
By Renee Erickson
Honey-Hazelnut Financiers
Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
By Jody Williams
Strawberry-Rhubarb Salad
This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.
By Evan Bloom
Nutty Crunch Cookies
If you can't find blanched hazelnuts, simply toast and skin regular ones.
By Dawn Perry
Crunchy Vegetable Salad with Pears and Creamy Cheddar Dressing
From the kitchen of food blogger Hilary Finch Hutler of tummyrumblr.com comes beautiful and fresh take on a classic salad combination: fruit, nuts, and cheese. Toasted hazelnuts are the perfect match for sweet, ripe pears, and finely grated vintage cheddar cheese adds plenty of interest to the classic buttermilk dressing.
Caramelized Bosc Pears with Hazelnut Butter
Nationally renowned Chef Matthew Lightner of Atera in New York City is known for his special flair with seasonal ingredients. In this elegant-yet-approachable dish, Bosc pears are basted in caramel and served with homemade hazelnut butter and crunchy roasted hazelnuts. A scoop of good vanilla ice cream is the perfect complement to this fragrant and flavorful dessert.
Roasted Butternut Squash with Spicy Onions
Make this dish ahead of time: It's great at room temperature.
Shaved Kohlrabi with Apple and Hazelnuts
A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.
By Ignacio Mattos