Pecan

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)

Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.

Store-bought dulce de leche and pulverized pecans give this tender, buttery shortbread a nuttiness and depth of flavor you can’t quite put your finger on. We love the contrasting look of white nonpareil, but feel free to roll the dough in whatever sprinkles you please.

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered. 

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Six-ingredient cookies for people who don't think they can bake cookies.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

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.

Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.

Stuffing salad still counts as salad, right? In this recipe, it does.

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

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.).

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.

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.