Hazelnut

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

Savory fruit toast is the new avocado toast.

The only acceptable reason to use the drool-face emoji.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

These delicate, cracker-thin cookies will make you crave hundreds of them.

A creamy puréed soup with delightful crunchy things sprinkled on top.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

The sturdier your cress, the longer this salad will hold up at room temperature.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

No holiday table is complete without it.

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Because would it really be a barbecue without grilled corn?

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.