Hazelnut

The following pesto — created for Sherried Parsnip Soup with Hazelnut Pesto — would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables. Can be prepared in 45 minutes or less.

Hazelnut liqueur adds zip to the sauce in this easy dessert.

Lemon marmalade provides the instant filling for these buttery treats.

For another food editor 'tis the season to make shortbread. She adapted the following recipe from Richard Sax's Cookie Lover's Cookie Book. These cookies are out of this world.

This Danish dessert consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream.

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.

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.

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

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

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.