Nut

Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.

Vanilla-infused brown butter adds nuttiness to tender pears beneath a crisp almond topping.

A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summer tart.

Roasting the chicken and making the peanut sauce ahead of time gets dinner on the table even faster.

Turn pantry staples and an apple into a warm, autumnal dessert for one. This festive little dessert is an easy way to treat yourself—no special occasion necessary.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.

Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.

Steaming the apricots over the rice while it rests softens them just enough.

This is my ultimate cheesecake: sweet cream cheese, salty peanut butter and tart sour cherries all mingle together to create one perfectly balanced flavor sensation. It is set with gelatin, which means it takes a little longer to make, but the beautiful smooth texture makes it worth the wait.

These little cakes remind me of a more sophisticated, stripped-back cupcake. Full of flavor with a dense but chewy crumb, it's like frangipane meets fairy cake. Beautifully simple to make, the biggest pitfall is not greasing your tins properly. If you don't have non-stick muffin tins or friand tins, make sure you butter them to death or you'll have eight fabulous cakes that you can’t get out of the tins.

This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.