Nut

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.

These pumpkin pancakes are tall and light, highly spiced, and the perfect way to relish a crisp fall morning.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.