Going Nuts: Inventive Recipes Using Almonds, Walnuts, Pistachios, and More

This wonderfully nutty Japanese dip uses only four ingredients, takes only 15 minutes to make, and leaves you feeling sprightly.

Recipe: Miso-and-Nut Dip

Beets are a no-brainer for healthy meals since they taste great even when they're simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios, and celery leaves.

Recipe: Roasted Beets with Pistachios, Herbs, and Orange

"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.

Recipe: Kale Chips with Almond Butter and Miso

Almond butter is easy to find in stores, but making it with smoked almonds in the food processor is crazy easy, and the savory flavor is really unusual. Spread the butter on apples, pears, fennel, and celery.

Recipe: Smoked-Almond Butter with Crispy Rosemary

Dukka (from the Arabic for "to pound") refers to crushed nuts and seeds traditionally eaten on bread dipped in olive oil; the blend varies from cook to cook.

Recipe: Hazelnut Dukka

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.

Recipe: Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies

This Mediterranean dish from Marcie Turney is quick, simple, and utterly irresistible.

Recipe: Spaghetti with Sun-Dried-Tomato-Almond Pesto

An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual tart.

Recipe: Creamy Peach Tart with Smoky Almond Crust

Terrific as a salad or a spread for flatbread, Adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.

Recipe: Grilled Eggplant Salad with Walnuts

Zucchini and roasted almonds add some extra nutrition and crunch to this couscous salad.

Recipe: Couscous Salad with Zucchini and Roasted Almonds

Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City's Craft.

Recipe: Best-Ever Nut Brittle

Are these recipes too good to be true? We think so, too. Try a few more irresistible dishes from Food & Wine: