Nut

Can’t decide which pie to make? Let your guests in on the fun with this do-it-yourself pie bar.

The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

The iconic chocolate bar filled with peanut-studded caramel and nougat is all about chewiness. Here, we put all of those flavors into a bar that's big enough to eat with a fork.

Turn your favorite halloween candy into a giant version to feed a crowd.

Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.

Tangy cranberries and sweet orange zest add a floral tartness to this apple crisp topped with an almond-studded, oatmeal-cookie crumble.

This impressive side plays on the classic twice-baked potato with toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and chives.

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

Digging into these wet nuts is like getting the best part of the ooey-gooey pecan pie: the rich brown butter brings out the nuttiness of the pecans and walnuts, and tangy orange juice helps balance the sweet filling. Serve them over ice cream, with chocolate mousse, or with our Build-Your-Own Thanksgiving Pie Bar.

These flavorful marinated onions also make a great condiment for grilled steak.