Nut

This unassuming rice salad from Mustard Seed Market & Café in Akron, Ohio, is so unusual it’s likely to shift everyone’s attention from the main course. Dates and cinnamon, two Middle Eastern staples, are paired with cashews, green onions, and cilantro and are punched up with freshly squeezed lemon juice. Use a cast-iron pot to get what Persian-style rice is best known for—the crispy toasted bits. Topped with a fried egg, it’s a casual supper; paired with simple roasted fish, it’s a proper formal meal.

Bright orange, cooling mint, sweet raisins, and earthy pecans—yep, this wild rice salad by Epicurious member Jruz has pretty much nothing in common with the salty kitchen-sink rice salad from the school cafeteria. Try this alongside pork tenderloin or roasted poultry for a welcome change from starchy mashed potatoes.

Here’s a sweet Southern dish from the heart of Texas; the recipe originated from the Dallas-based mother of a friend of Epicurious member Tina Jones. The spuds are baked with a blend of milk, vanilla, sugar, and butter, and topped with a crunchy walnut topping. This goes with almost any roasted meat.

An airy dessert, this creamy semifreddo can stand alone on the dessert platter or top a cake as a dreamy icing. Using whipped raw egg whites (be sure they are from very fresh eggs) adds lift to this easy dessert, and slowly folding the meringue into the cream gives it a light texture. Save time by freezing it the day before, and sprinkle some cracked pistachios on top for a crunch.

This deconstructed praline version of fondue wows time and again thanks to its simplicity and unexpected flavor. While it’s great any time of year, it’s especially suited to the summertime, when you want to keep cooking to a minimum and you have an abundance of berries, melons, peaches, and grapes at peak flavor. This setup is ideal for parties, as it encourages interaction; there’ll be no wallflowers when you set this out.

Homey, comforting, chocolatey goodness: that’s Mama Braun’s Christmas fudge, as captured by her daughter and Epicurious member Meridith Braun Schmalz of Ontario, Canada. As one of seven children raised on a farm in Idaho, Schmalz grew up with this fudge recipe and considers it the best there is—maybe it’s the mellow butterscotch, maybe it’s the gooey marshmallow, or maybe it’s just the dense but crumbly fudge consistency. Any way you cut it, it’s a fabulous baked gift.

A much-loved brainchild of the legendary cookbook author Dorie Greenspan, this recipe features a dense, peanut-studded cake topped with a creamy layer of peanut butter, which is in turn topped with a thick, rich ganache. The recipe yields 30 pieces, but you can cut the brownies into even smaller squares for larger parties.

Hazelnut and chocolate have long been dessert partners, and it’s easy to see why. They bring out the best in each other, as in this mousse, from Epicurious member Derrinl. If you don’t have Frangelico, you can substitute Amaretto.

The perfect slice of pecan pie delivers a dollop of nutty sweetness with every bite. Our version calls for orange zest, which adds a sprightliness to this holiday staple. The pecan halves will rise to the top of the rich custard filling for an attractive display. It’s fine to use frozen crust when you need to save time, but make your own pastry for a truly delightful dessert.

There are few things better than rich and custardy bread pudding topped with sweet and sticky praline, but pair this dessert with vanilla ice cream and you’ve reached nirvana. Another option: skip the ice cream and serve this dish for brunch. If you need to accommodate a nut allergy, just leave the walnuts out; the caramelized sugar topping will provide plenty of crunch.

This summery way to serve yams is great with hoisin-glazed ribs or pork chops. Experiment by swapping the spuds for rice to create another filling vegetarian meal, or serve the creamy dressing as a dip for chicken satay.

Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.

This recipe is a great way to use the extra zucchini from the garden or farmers’ market and is chockfull of healthy ingredients. For an even more nutritious version, substitute the same amount of applesauce for the butter, and brown sugar instead of white.

This carrot cake from Becky Guyton, a home cook in Ohio, is one of our most beloved recipes, perhaps because it achieves the perfect balance of tangy and sweet, spongy and creamy, dense and light. Originally appearing in a 1994 Bon Appétit column, it’s almost as moist as bread pudding. To cut back on the sweetness, just reduce the amount of sugar in the icing to three cups.

Squeezing a half-cup of fresh Key lime juice is quite the upper-arm workout, but the hard labor is worth it. In this recipe the traditional graham cracker crust gets a dose of lightly toasted ground almonds. If you don’t have a food processor, purchased almond flour works just as well. Go with the meringue topping, or replace it with whipped cream for a silky bite.

Traditionally for Jewish holidays, these little pastries are perfect any time. While making rugelach may seem daunting, this recipe gives you helpful tips that cut the time and effort required.

Chicken salad sandwiches aren’t always exciting, but with the simple addition of shallot and tarragon, plus a bit of crunch from smoked almonds, this rises above the ordinary. It’s great served over greens and sprinkled with the addictive nuts. For a healthier sandwich use whole-wheat bread and substitute low-fat Greek yogurt for some or all the mayonnaise; with such a flavorpacked base, you won’t miss the fat.

This Thai-inspired noodle dish dovetails four essential flavors: sweet, sour, salty, and bitter. Seek out Thai basil, which imparts clean, crisp notes of anise and mint.

A great recipe is like a strong friendship—it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.

This healthy sprightly salad has a distinctly Asian kick to it. One of the best things about it is you can add just about any veggies you have—just be sure to cut them up into bite-size pieces. The dressing also makes a terrific marinade for fish or chicken.