Nut

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

These taste even better a few days after they're made.

Baking a batch of these classic Austrian sandwich cookies is a project—but totally worth it.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

To learn how to cut endive into long, layered spears for an elegant look.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.