Cashew

Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad." Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages.

Here's a nutty brittle-style candy for spice lovers with a sweet tooth.

Active time: 15 min Start to finish: 35 min

Filled with a mixture of nuts, brown sugar, honey and grated orange peel, this tart will dress up any holiday table. Serve it with whipped cream and, if desired, the Orange-Cranberry Compote

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

Can be prepared in 45 minutes or less.

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.

A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.