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.
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
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.
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.
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.
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.
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
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.
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
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.
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
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.
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.