Nut

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

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

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

For a delicate—not brittle—crunch, don't overbake. It's okay if the center of the cookie is still pale.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

Infinitely better if made with an all-butter puff pastry; we like Dufour.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Believe it or not, we came up with a new way to chop broccoli.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.

These naturally gluten-free cookies are a cross between two favorite holiday indulgences: truffles and macaroons.

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

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.