Hazelnut

Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.

This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.

This giant hazelnut butter cup is like the store-bought candy but bigger, better, and filled with smashed ice cream cones.

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

Sardines are in their full glory in this umami-packed twist on Caesar.

A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD.

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

And it'll be yours too pretty soon. Of all the dishes I've been looking forward to these last nine months, this marinated zucchini is number one.

Wait. More fat? And more nuttiness? Yeah, we're interested.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

A breakfast you’ll want to eat on repeat.

Zucchini is anything but boring when bathed in a kicky vinaigrette.