Nut

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

If you’re into chewier oatmeal-raisin cookies, reduce baking time by 2 minutes. For crispier, flatten them out a bit before baking.

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

What makes this peanut butter cookie recipe The Best? Well, there’s a few reasons actually. We call for natural peanut butter so that you can dial the sugar and salt amounts exactly. Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor. And the pan of water in the oven creates a burst of steam that gives the finished cookies the perfect crunchy-chewy texture. Now you know! This is part of BA's Best, a collection of our essential recipes.

Don’t scoff at the sour cherries in this Chex mix recipe! Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you’re really not into it, sub mini chocolate chips instead.

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.