Nut

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

This easy recipe for homemade pecan pie is loaded with nuts and gets a little verve courtesy of orange zest.

With glacéed fruit, spices, and no small amount of rum, this elegant fruitcake recipe is no joke.

This swirled, cinnamon-spiced fall dessert is a total showstopper.

The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.

This vegan root vegetable stew with peanut sauce is perfect for entertaining.

Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.

Rome’s Libyan Jews press flourless amaretti cookie dough into rounds before topping with almonds, but you could also pipe it into swirls and bake until crisp and chewy.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

Forget lackluster loaves—apple cider brings big autumnal flavor to this tender pumpkin bread.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

MSG brings a burst of umami into these five-spice nougat brownies.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.