Walnut

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Crumble-y, chocolate-y goodness makes this a treat worth getting out of bed for.

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.

If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

Garlicky, pungent ramps set off pesto pyrotechnics.

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Rinsing the onions in cold water tames some of their bite.

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.

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

Cutting endive into long, layered spears gives it an elegant look.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

An antidote to the many mayo and sourcream dips out there (which we also love).

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

Textures matter: Baking the cheesecake in a water bath insulates it, so it stays creamy and moist; the crunchy streusel topping adds contrast.