Nut

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

Thick-sliced panettone is the base for caramelized bananas and ice cream in this dessert.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

This eggnog pie recipe appeared as a part of Gourmet’s 1975 Thanksgiving menu.

There is nothing quite like this Scandinavian-style cake tower. For Christmas, the Kransekake is decorated to look like a Christmas tree.

If you think chicken salad is boring, you haven’t had good chicken salad.

The variations of this Hungarian cake are endless, but this one is made with ground hazelnuts lightened with meringue.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

Roasted pecans also achieve a crunchy texture that raw pecans can only dream of.

This meatless dish is luxurious to eat.

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.

This easy no-churn ice cream relies on whipped cream and sweetened condensed milk for its creamy texture, and is flavored with rich espresso and toasted hazelnuts.

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.

Whether served simply with butter or with yogurt and almond-mint gremolata, ember-roasted sweet potatoes are a sweet, smoky delight.