Macadamia Nut

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Who doesn’t love banana bread? This one is just sweet enough, with fabulous crunch if you add walnuts and coconut, as I always do. There’s no better solution for over-the-hill bananas, and the batter comes together in less than 10 minutes. I’ve been making this recipe — created by my late dear friend Sherry — for almost fifty years; it’s incredibly reliable.

There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

Baking the crumble topping on its own means it gets supertoasty and crisp.

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Raise your hand if you miss cheese!

Fluffy buttermilk banana pancakes get a unique makeover with the help of salty macadamia nuts and zesty orange butter. As the orange butter melts into each pancake, the bright, refreshing citrus notes lighten up this rich morning meal. Add some chocolate chips or use different nuts to customize your breakfast.

Whether they're braving the Kingsroad during war, fighting beyond the Wall, or foraging in the last days before the long winter, acorn paste can satisfy travelers' hunger. Even children have no problem preparing this food in a moment of need. This spread goes nicely on biscuits and bread—a luxury in the wild. (A Clash of Kings, Chapter 19—Arya)

For this confection you can use practically any combination of nuts or dried fruits and any type of chocolate. Making bark is a good way to use up valuable leftover chocolate.

The rich flavor of macadamia nuts balances very well with the delicate sweetness of white chocolate. A slightly crunchy texture adds to the delight of each bite of these truffles.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.