Nut

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

As appealing as an old-fashioned pecan pie but super simple with a press-in crust, this luscious pistachio tart is a nut lover’s dream dessert.

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Sweetened with a wonderfully fragrant orange blossom syrup, this cream of wheat cake is simple to prepare with just a few ingredients.

These blondies have all of the flavors of your favorite banana bread in a more compact form, with lots of toasty walnuts inside and on top.

This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.

Destined to be your go-to chocolate pie recipe for any and all occasions.

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

This easy recipe for homemade pecan pie is loaded with nuts and gets a little verve courtesy of orange zest.

With glacéed fruit, spices, and no small amount of rum, this elegant fruitcake recipe is no joke.

This swirled, cinnamon-spiced fall dessert is a total showstopper.

The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.

This vegan root vegetable stew with peanut sauce is perfect for entertaining.

Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.

Rome’s Libyan Jews press flourless amaretti cookie dough into rounds before topping with almonds, but you could also pipe it into swirls and bake until crisp and chewy.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.