Nut

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Use your favorite nut—or mixed nuts—in place of the cashews.

You can use any flavor jam or jelly you like; substitute roasted salted peanuts to play up the salty-sweet angle.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

This reader requested recipe is from the April 2003 issue (pictured above).

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.

This toast also works well divided into fourths and served as an appetizer.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

Store the finished nuts in an air-tight container to prevent stickiness.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.