Nut

Pretty enough for company, this fresh fruit salad comes together in a snap.

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

This chewy, nut-filled blondie recipe comes from EveryDayCook by Alton Brown.

When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fans—including Julia Child—who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

Makes you wonder why you would ever serve cold pudding again.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

This retro dessert looks harder to make than it is, which is the whole point.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

This couscous salad is just right for a late summer barbecue.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.