Almond

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Don’t scoff at the sour cherries in this Chex mix recipe! Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you’re really not into it, sub mini chocolate chips instead.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

This is also great with maple syrup; you can use any kind of pear or apple, too.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.

Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).

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