52 Dishes with Nuts

The interplay of crunchy, fudgy, and silky textures in this ultra-rich dessert makes it a splashy ending to a celebratory meal.

Recipe: Hazelnut Chocolate Mousse Tart

The crunch of the apples and nuts add nice texture and harmonious flavors to this halibut recipe.

Recipe: Hazelnut-Crusted Halibut with Apple Salsa

Deeply flavorful Blenheim apricots (tangier and sweeter than Turkish apricots) and stubby, rich Marcona almonds are worth using here, because in a recipe this simple, the flavors are really noticeable.

Recipe: Apricots with Basil-Goat Cheese and Almonds

Pears and pomegranate seeds and juice flavor this tasty fall starter.

Recipe: Spinach Pomegranate Salad with Pears and Hazelnuts

These addictive cookies—made with a buttery base and a caramelized topping—will carry you through the holiday season, from sweets for Thanksgiving dinner to an easy gift to whip up in December.

Recipe: Hazelnut Shortbread Bars

Toasted walnuts, pomegranate seeds, thyme, and other flavors in this fall salad recipe make it a great first course for your holiday meal.

Recipe: Fall Salad with Nuts and Pomegranates

Sometimes combining three simple ingredients is all that is needed to create something spectacular, and this recipe is the perfect example.

Recipe: Candied Pecan, Pear, and Spinach Salad

Sticky apricots and pomegranate seeds hold onto a blend of warm spices; when you stir them into your favorite cereal or yogurt, they flavor the whole bowl.

Recipe: Mediterranean Pistachios and Fruits

Make these breakfast bars on the weekend and get your daily serving of fruits and nuts right from the start each morning.

Recipe: Fruit-and-Nut Breakfast Bars

This tasy appetizer is a hit at parties.

Recipe: Mango Chicken Boats with Macadamia Nuts

Who doesn’t like chicken nuggets? Now, you can have them without the guilt by using crunchy sliced almonds for the crispy crust.

Recipe: Almond-Crusted Chicken

Warm and crispy veggie fritters accompanied by a crisp seasonal salad makes for a lovely autumn appetizer.

Recipe: Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

Our homemade version of Nutella takes just a few minutes to make and has a more intense chocolate flavor than the store-bought kind. Try it in a tart, or slather it on toast.

Recipe: Chocolate Hazelnut Spread

Ground almonds take the place of pasta’s usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they’re crisp but not chewy.

Recipe: Farfalle with Artichokes, Peppers, and Almonds

Reader Mary Watson sent us a recipe for a walnut quick bread that’s so good, she serves it for dessert.

Recipe: Walnut-Zucchini Bread

Apple cider vinegar is great with pork and winter squash; it adds sweet-tart flavor but no extra calories or sodium.

Recipe: Pork Chops with Butternut Squash, Escarole, and Walnuts

Dandelion greens are quite bitter, so the addition of creamy pine nuts and sweet currants is a great balance.

Recipe: Dandelion Greens with Currants and Pine Nuts

Chocolate is great on its own, but having a chunky nut crust compliments the creamy filling in a delicious way.

Recipe: Chocolate Tart with Nut Crust

A mix of chartreuse and bronze lettuces–if you can find them–really sets off the fruits’ fall colors.

Recipe: Asian Pear, Persimmon, and Almond Salad

The spices in this salad are like those in French gingerbread, or pain d’épice. If you make it with walnut oil, use walnuts; if you make it with hazelnut oil, use hazelnuts.

Recipe: Fall Green Salad with Apples, Nuts, and Pain d’Epice Dressing

The nuts and veggies add nice crunchy–and healthy–elements to this pasta dinner.

Recipe: Romanesco Broccoli and Toasted Almond Pasta

Try this fantastic cool-weather salad when you need a health fix and vegetables are not at their best.

Recipe: Asian Pear, Fennel, and Walnut Salad

These golden-brown pears make a stunning finale, and they can be made well ahead of time. Chocolate sorbet adds a deep, rich flavor note.

Recipe: Caramelized Pears with Toasted Hazelnuts and Chocolate Sorbet

This salad is all about bold contrasts: crisp pears and pecans with tender frisée, and maple syrup with sharp blue cheese.

Recipe: Asian Pear Salad with Pecans

Tender carrots and crunchy pecans get tossed in a sweet brown sugar and ginger glaze for a quick side dish that’s easy and delicious.

Recipe: Glazed Carrots with Pecans

Have guests coming and need to whip up something tasty in a flash? Try this delicious nut-based dip.

Recipe: Hazelnut Hummus

Kris Tominaga serves this dramatic salad at Cadet restaurant in Santa Monica. Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon. In winter, frozen sockeye salmon is an excellent choice.

Recipe: Salmon and Grains Salad with Pistachio Salsa Verde

With juicy grapes and crunchy almonds, this salad is a refreshing first course.

Recipe: Grape, Toasted Almond, and Sweet-Onion Salad

Need a cold-weather vegetarian main dish? These stuffed squash satisfied even the most carnivorous Sunset staff members. Some kind of alchemy takes place with the onions, sage, and nuts to create a distinctly sausagelike flavor.

Recipe: Nut-Stuffed Delicata Squash

Chewy, and big enough to share—though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as Scharffen Berger.

Recipe: Chocolate Hazelnut Brownies

These easy bar cookies are lovely holiday treats–or delicious any time of year.

Recipe: Sicilian Dried Fruit and Nut Bars (Cuccidati)

This simple side dish is a great way to use a summer staple in a flavorful way.

Recipe: Green Beans with Lemon and Walnuts

This fall salad is bursting with color and flavor from sweet poached pears, crunchy macadamia nuts, creamy goat cheese, and jewel-colored pomegranate seeds–very impressive.

Recipe: Poached Pear, Macadamia, and Spinach Salad with Goat Cheese

The pecans add a bit of sweetness to these Brussels sprouts, making it a perfect holiday side dish.

Recipe: Sauteed Brussels Sprouts with Pecans

Give this breakfast staple a makeover with the addition of freshly toasted, aromatic hazelnuts.

Recipe: Cinnamon-Hazelnut Pancakes

Make this flavorful fruit-and-nut mixture at the beginning of the week and sprinkle it on warm breakfast cereal or yogurt as needed.

Recipe: Chai-Cherry Walnuts

Medjool dates, cranberries, and apples keep these nice and moist.

Recipe: Fruit and Nut Chewy Bars

Crystallized ginger and ground ginger give extra kick to this morning flavor-lifter for hot cereal or yogurt.

Recipe: Ginger-Orange Almonds and Pears

Here’s a go-bar that’s dense and decadent, but good for you, too.

Recipe: No-bake Chewy Fruit and Nut Bars

These sweet nut confections are totally indulgent, easy to make, great for gift-giving, and completely addictive.

Recipe: Chocolate Candied Almonds

We love spinach salads. This one is dressed with honey, mustard, mirin, and walnut oil to create something unique. If you don’t have walnut oil, you can substitute another nut oil such, as almond or hazelnut, and switch the chopped nuts to match.

Recipe: Warm Walnut Spinach Salad

The crust on this salmon is similar to duqqa, a mix of spices, chopped nuts, and sometimes chickpeas used in Egyptian cooking.

Recipe: Almond and Spice-crusted Grilled Salmon

Chestnuts are the quintessential holiday ingredient. Serving them with this popular vegetable and everyone’s favorite meat is a sure way to win devoted fans.

Recipe: Brussels Sprouts with Chestnuts and Bacon

Toasted walnuts and walnut oil give a warm autumn flavor to this hearty salad.

Recipe: Kale and Apple Salad with Walnut Dressing

At many bakeries, these simple breakfast treats are made for the early-morning staff using day-old brioche. A rich baked almond cream covers the toasts, and sliced almonds on top add buttery crunch.

Recipe: Almond and Jam Pastries

For depth of flavor, Portland pastry chef Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it’s more substantial.

Recipe: Hazelnut, Pecan, and Bourbon Pie

We adapted this recipe from Devil’s Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.

Recipe: Sweet-Potato Pecan Pie

Beets are ridiculously tasty with bacon. There’s lots of garlic in this dish, but it candies and mellows in the bacon fat.

Recipe: Roasted Beets with Bacon, Garlic, and Chestnuts

Chanterelles accent the vibrant, knee-high chard in this recipe.

Recipe: Rainbow Chard with Chanterelles and Walnuts

An intriguing spin on the Italian classic basil-and-pine-nut pesto, this sauce complements all sorts of roasted or grilled vegetables and meats.

Recipe: Almond Parsley Pesto

Ice cream pies make ideal desserts for big holiday dinners, because you can make them days in advance and just haul them out of the freezer right before serving. Plus, they’re easy to make. This nutty, chocolate confection is a surefire crowd-pleaser.

Recipe: Toasted Almond Choco Toffee Ice Cream Pie

Ice cream pies make ideal desserts for big holiday dinners, because you can make them days in advance and just haul them out of the freezer right before serving. Plus, they’re easy to make.

Recipe: Candied Orange Walnut Ice Cream Pie