Walnut

Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel, overnight. Stir to thicken slightly, and refrigerate until ready to serve.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

To learn how to cut endive into long, layered spears for an elegant look.

I've done some crazy, unconventional things in baking, but using avocados in place of butter may just be the craziest. Believe it or not, it works! For these chewy cookies made with chunks of chocolate and walnuts in every bite, I use absolutely no butter. They taste too good to be light—and you can't detect the taste of avocados at all. I tested these out on many unsuspecting adults, children, and teens, and everyone loved them. Karina, my college-age daughter, was the ultimate test—she's a true chocoholic. She thinks they're pretty awesome!

Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra

Serving Size: 8

Making mamool by hand is in my DNA, so I forego the molds that are now available to make the process go faster. Of course, using them will not impact the taste of the cookie, but they will make a pretty design on top. They are available in Middle Eastern groceries and specialty kitchen stores. If you opt to use pistachios, soak them for 30 minutes, then drain them to help maintain their gorgeous green color. If you want to go dairy-free here, you can substitute orange blossom water for the milk.

EFFORT: NOT MUCH
PREP TIME: 15 MINUTES
COOK TIME: 6 HOURS
KEEPS ON WARM: 1 HOUR The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.

You can toast nuts in the oven or in a skillet. The toasting time will vary depending on the size of the nuts. Larger nuts, such as walnuts, pecans, or almonds take longer than smaller nuts such as peanuts, pine nuts, or macadamia nuts. Once cool, store them in an airtight container.