Nut

Fashion designer Rebecca Minkoff shared this recipe for one of her favorite salads—it's an updated take on a salad her Mom made when she was growing up in San Diego. We've included quantities for all the ingredients, but Minkoff encourages you to make this dish your own and to taste as you go. For more on Minkoff and to take a video tour of her New York City kitchen, see In the Kitchen with Rebecca Minkoff.

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This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.

"[W]e seldom had enough coin to buy anything . . . well, except for a sausage now and again, or honeyfingers...do they have honeyfingers in the Seven Kingdoms, the kind they bake in Tyrosh?" —A Game of Thrones Roman Honeyfingers
This recipe is a curiosity. The honeyfingers fry to a crispy crunch on the outside while remaining a bit chewy on the inside. The pieces are easy to cut into shapes, and could probably even be rolled into logs. The flavor is really all about the honey, but the pepper and cinnamon on top, as well as the pine nuts, add a slight complexity. piper, nucleos, mel, rutam et passum teres, cum lacte et tracta coques. coagulum coque cum modicis ovis...ita ut durissimam pultem facias, deinde in patellam expandis. cum refrixerit, concidis quasi dulcia et frigis in oleo optimo. levas, perfundis mel, piper aspargis et inferes. melius feceris, si lac pro aqua miseris. —Apicus, 4th Century

Chilling Time: 2 hours or overnight
Shelf Life: 1 week This recipe was inspired by the malted ice cream at Herrell's in Massachusetts. They were doing smush-ins long before anyone else, and it was there that Anne first tried malted vanilla ice cream with Heath bar pieces mixed in. It was love at first bite!

My grandmother came up with ways to use all of the black walnuts we get at the farm, where the trees grow like weeds. They're literally tough nuts to crack (my grandfather would drive over them with his tractor). Regular English walnuts are a less labor-intensive and milder substitute. My Aunt Janet sent me a copy of my grandmother's original handwritten recipe, which I've modified only slightly. This is a dense cake and doesn't need a frosting, but a scoop of ice cream makes it even better.

Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen. You can find them in the early summer and midfall at farmers' markets. If you grow your own garlic (which is easy), trim the scapes off before their flowers open. This forces the plant to focus on bulb production and increases the size of the garlic cloves. My Aunt Denise introduced me to the idea of garlic-scape pesto. Here I use it to sauce pasta; you can also spread it on crostini or use as a pungent dip for crunchy vegetables. If all you have are salted pistachios, forgo the salt in the recipe and add salt to taste at the end.

Editor's note: Use this Peanut Brittle to make Bi-Rite's Malted Vanilla Ice Cream with Peanut Brittle and Milk Chocolate Pieces. Cooling Time: 1 hour
Shelf Life: Up to 2 weeks Peanut brittle is truly an indispensible ingredient for us at Bi-Rite Creamery. We break it into large pieces and sell it as candy around the holidays, but we also chop it finely and use it year round in ice cream and buttercream frostings. It can be used to add a little extra sweetness and crunch to just about any baking recipe. It is important to use raw peanuts in this recipe; toasted nuts will overcook during the candymaking process.

Fruit is a welcome addition to savory grain salads. Here, mangoes and oranges add color and sweetness to the deep-purple hue of black rice. It's delicious with grilled fish.

Britton uses agave syrup to sweeten this nutty crust.

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Cerciello marinates small chickens with garlic and herbs, then roasts them until golden. In summer, he serves them with a quick, piquant sauté of corn and peppers along with a chunky pistachio sauce that's so good, you'll want to make it all season long.

This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.
It happens to be vegan, but don't let that deter you (if you're the sort of person usually deterred by vegan recipes)—it's fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.

Every Southeast asian country has some variation of green papaya or mango salad. Since it doesn't taste like much (nice texture, though), it's all about the supporting cast as far as delivering flavor goes. And in this version there's such a big cast that you can lose one or two items and the salad will still taste real good. You can even lose the papaya (shhhh) and make it with all the other goodies. Just don't lose the fish sauce, palm sugar, lime juice, or chili—deal? LISTEN
Mayafra Combo, "Iffilah Ha-Ha"—Sonnie Taylor from Trinidad backed up by some Italian musicians. Beautiful vocals and a moving jazz-funk vibe to keep you dancing and cooking. DRINK
A tall glass of water a little cooler than room temp. Seriously.

If you can't find almond syrup, floral, almond-flavored orgeat syrup is a fine substitute.

Simmer butter until its milk solids brown to unleash its nutty alter ego. Use it to bring deep flavor to baked goods, or as a sauce for fish or pasta.

This homemade cereal is hearty, wholesome, and filled with nutritious ingredients such as walnuts, rolled oats, raisins, and sunflower seeds. Granola is very flexible, so you can add whatever fruits and nuts are your personal favorites. This granola is great with milk or yogurt, or even as a topping on pancakes. Because raisins can make the granola soggy, we add them right before serving. The granola keeps well for a long time, so this is a big batch—it makes three pounds. Just keep it in an airtight container and eat it for breakfast all week, as we do at Bubby's or cut it in half to feed a smaller crowd.

Maytag Blue cheese, made by the same family that became world famous for its appliances, is handmade from cow's milk and has a peppery, piquant flavor. Start this sandwich about an hour in advance so the chicken has time to marinate. This is an easy recipe to double or triple for a larger group, and the chicken can be made ahead. I like to serve this sandwich on raisin pumpernickel bread, but feel free to use another favorite loaf.

There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.