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Sometimes You Feel Like a . . . : Six Nutty Recipes for Every Meal


Sometimes You Feel Like a . . . is featured in our Cheese+ 2017 issue.

Nuts are among the most versatile ingredients in the kitchen. Packed with protein and good-for-you fats, they come in an exciting range of flavors and textures—soft and buttery cashews and macadamias; tannic and earthy hazelnuts and walnuts—and punch up dishes of all sorts, from baked breakfast treats to salads, suppers, desserts, and everything in between. Here are a few of our favorite recipes featuring the magical little kernels—plus dairy pairing options, natch.

Mascarpone-Glazed Sticky Buns

mascarpone-glazed sticky buns
Breakfast: Fragrant, toasted pecans star in these cheese-gilded treats.


Shaved Brussels Sprout Salad with Hazelnuts, Cheddar, and Apples

Shaved Brussels sprout salad with hazelnuts, cheddar, and apples

Lunch: Crunchy, raw Brussels sprouts meld with brothy cheddar, earthy hazelnuts, and sweet apples in this make-ahead salad.


Boozy Blondies

boozy blondies

Mid-Afternoon Sugar Fix: Turn white chocolate-macadamia nut cookies into brownies . . . and add bourbon for the win.


Muhammara

muhammara

Cocktail Hour: Woodsy toasted walnuts lend a sturdy backbone to this super-savory dip.


Shrimp and Cashew Curry

shrimp and cashew curry

Dinner: This dish uses ground cashews as the base for a rich, spicy sauce. Lime juice squeezed in at the end makes flavors pop.


Orange-Almond Tart

orange-almond tart

Dessert: Almond meal and fresh rosemary mixed into this tart’s crust add body, fragrance, and flavor.

Rebecca Haley-Park

Rebecca Haley-Park is culture's Managing Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington. Her favorite cheese: Harbison

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Leigh Belanger

Leigh Belanger stands tall as culture's food editor. She's been a food writer, editor, and project manager for over a decade, serving as program director for Chefs Collaborative and contributing to local newspapers and magazines, where she's written about whoopie pies, food policy, and cheesemaking chefs. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.