Almond

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

We do vary the fruit on top, so we use red plums or yellow plums or raspberries, but really the cherries are the best version. The contrast between the cherries and the green pistachios, and the addition of mahleb to the cake batter, together create something electric.

We use a slow cooker with a browning option to crisp the chicken skin for this Moroccan-flavored dish. The stew is great on its own but couscous would be an easy and fitting side dish.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

A combination of brown rice flour, almond flour, and arrowroot replaces wheat flour in these delicious gluten-free muffins. The flavors of orange, coconut, and almond blend nicely here, with maple syrup adding a subtle back note of sweetness. Serve these for breakfast, brunch, or an afternoon snack.

On those mornings when you don't want to do anything but get up, pour coffee, and sit with your face in the sun, homemade granola is a good thing to have around. Ours is meant to be not too sweet. We serve it over very tangy plain yogurt from upstate New York's Ronnybrook Farm dairy and add a swirl of local honey for people who want it a little sweeter.

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

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.