Macadamia Nut

Chewy chocolate chip cookie lovers: Here’s another to love. Bolstered by brown butter, macadamia nuts, and miso, it’s got depth, balance, and personality.

Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Baking the crumble topping on its own means it gets supertoasty and crisp.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

A new Harvard study says nuts may promote longevity; our study says they taste great. We rounded up recipes containing the healthy edibles and more.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

This take on rice cereal treats--studded with pork cracklin's--will sustain you during car rides and afternoon hikes.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Who doesn’t love banana bread? This one is just sweet enough, with fabulous crunch if you add walnuts and coconut, as I always do. There’s no better solution for over-the-hill bananas, and the batter comes together in less than 10 minutes. I’ve been making this recipe — created by my late dear friend Sherry — for almost fifty years; it’s incredibly reliable.