Nut

This pesto is a little different—the grilled tomato base brings a sweet smokiness.

Honey-bourbon syrup is the star of this baklava. Serve it with fresh cherries and vanilla ice cream for a decadent summer dessert.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

Frozen berries, a dollop of peanut butter, and almond milk—plus a banana for creaminess and vanilla protein powder—blend into a delicious smoothie reminiscent of your favorite childhood lunchtime treat.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.

Caramelized pineapple and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with cucumbers, onions, and peanuts, but it’s also great with any grain.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

This honey-sweetened granola and rooibos-tea chia pudding are both worth making on their own, but combined with yogurt and a swirl of jam, they become a breakfast you’ll want to repeat.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Served alongside boozy martinis, this is the classic cheese ball of yesteryear. A few updates make it perfect for family get-togethers and retro-chic parties alike.