Nut

Capirotada is a classic Mexican bread pudding, usually served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard with torn bolillo rolls.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

This dressed eggplant is wonderful as an appetizer or a full meal on its own.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

These classic pignoli cookies gets their chewy texture from almond paste and egg whites and crunch from the pine nuts embedded in their crispy surface. 

A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.

These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

Crispy, chewy, and naturally gluten-free.

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They’re salty-sweet with pockets of raspberry jam.

This recipe adds a little cornstarch for a more delicate cookie that is also easier to pipe or push through a cookie press.

As a last-minute party snack or an addition to your dinner party table, these one-biters can’t be beat. 

These easy miso-maple walnuts are crunchy, savory, a little sweet, and beautifully caramelized.