Hazelnuts

Morels lend an earthy flavor to this grain dish. ...read more

Chef: Stuart Reiter of True Bistro in Somerville, Mass. “Until moving to New England, I did not realize the great variety of textures and flavors in heirloom winter squash. Blue Hubbard squash is my personal favorite for this dish, but any large winter squash can and should be ...read more

Showing that smoking isn’t just for meat and fish, Paul Cunningham’s signature salad pairs seasonal vegetables with smoky onions. Feel free to use your own local, seasonal vegetables. ...read more

Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch. ...read more

Caramelized apples turn cauliflower soup into a sensational appetizer. ...read more

Cutting cauliflower into flat slices instead of florets guarantees deep browning and intense caramelized flavor. ...read more

This cake is similar to carrot cake—grated sweet potatoes make it moist and rich. The cake can be made up to three days ahead, but frost and garnish it within 12 hours of serving. ...read more

Add Mediterranean flavors to your holiday stuffing by studding it with dried fruit and hazelnuts, and seasoning with fresh rosemary. ...read more

“I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” Chef Shelly Platten from Wisconsin. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.” ...read more

Adding nuts to a blended dressing helps emulsify the mixture to a smooth creaminess without the need for cream or eggs. Extra dressing from this recipe will keep up to one month in the refrigerator. ...read more

This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the “classic” zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline. ...read more

Finely chopped cauliflower and hazelnuts make a surprisingly satisfying substitute for steamed couscous. ...read more

Fresh sage adds delicate flavor to baked goods like this fruit-and-nut-laced bread. ...read more

Nutella, the creamy chocolate-hazelnut spread, does double duty as dough ingredient and frosting here. ...read more

When making a salad, you can’t go wrong with the following formula—toss salad greens with fruit, nuts, cheese, and dressing. This version (with red grapes, feta, and hazelnuts) is light enough to serve alongside hearty holiday dishes. The salad can also be made with baby spinach ...read more

A ragoût is like a veggie stew, only more elegant and less “saucy.” This version gains great flavor from sautéing each veggie separately until tender and brown. ...read more

"I've been making savory flans for decades, long before there was such a demand for gluten-free cuisine, but I've found they are an excellent vehicle for creating exciting dishes suitable for gluten-free diets," explains Poppy chef/owner Jerry Traunfeld. ...read more

This sampling of breadsticks, nuts, and fresh and dried fruits showcases the complex flavors of Parmesan cheese. ...read more

Braising in apple juice helps tame the bitterness of cooked endive. ...read more

Margee Berry, of White Salmon, Wash., created this colorful Waldorf salad after being inspired by the abundant fresh produce and other ingredients at her local farmers’ market. ...read more

This classic and colorful Italian salad is simple to make, pretty to look at, and delicious to eat. You can make the vinaigrette and assemble the greens in a mixing bowl ahead of time for serving ease at dinnertime—just keep the greens covered to preserve freshness. ...read more

Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the ...read more

When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce. ...read more

Separating Brussels sprouts leaves from the heads, then lightly sautéing the leaves in a little oil eliminates any risk of overcooking the sprouts. ...read more