Hazelnut

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

In this easy, creamy dessert, a slightly crumbly flourless hazelnut-cocoa crust complements a rich chocolate filling.

This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.

This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.

If you can't find blanched hazelnuts, simply toast and skin regular ones.

From the kitchen of food blogger Hilary Finch Hutler of tummyrumblr.com comes beautiful and fresh take on a classic salad combination: fruit, nuts, and cheese. Toasted hazelnuts are the perfect match for sweet, ripe pears, and finely grated vintage cheddar cheese adds plenty of interest to the classic buttermilk dressing.

Nationally renowned Chef Matthew Lightner of Atera in New York City is known for his special flair with seasonal ingredients. In this elegant-yet-approachable dish, Bosc pears are basted in caramel and served with homemade hazelnut butter and crunchy roasted hazelnuts. A scoop of good vanilla ice cream is the perfect complement to this fragrant and flavorful dessert.

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Make this dish ahead of time: It's great at room temperature.