Nut

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Clusters are the best part of granola. And there's only clusters here.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

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.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

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.