Chocolate-Hazelnut Energy Balls
These energy balls marry the flavors of nutty hazelnuts with rich chocolate. They're chewy with a slight crunch and have just enough sweetness to curb a midday or post-dinner sweet tooth.
Italian Hazelnut Cookies
These crispy cookies are made with Piedmontese staples--hazelnuts and eggs--and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.
Charred Green Beans with Mustard Vinaigrette & Hazelnuts
Our go-to trick for this crunchy, mustardy vegan side dish: Use a grill basket--it lets you cook all the things that would ordinarily fall through the grill grates, no skewering required. Pick one up from the hardware store or order one online for less than $15.
Prosciutto, Mozzarella & Melon Plate
This perfect picnic for two is great for an outdoor date night or even just a quick, romantic dinner at home. The fresh fruit, vegetables and cheese pair perfectly with prosecco for sipping. Chocolate-dipped strawberries for dessert make the meal extra-special.
Hazelnut-Parsley Roast Tilapia
Sweet and crunchy hazelnuts team up with bright lemon and fresh parsley to add oomph to the tilapia for an easy seafood recipe. Serve this atop a salad or alongside brown rice or orzo.
Chocolate Hazelnut Tart
This chocolate hazelnut tart can be made ahead for a stunning holiday dessert. Top with whipped cream or crème fraîche to balance the rich filling.
Bitter Greens Salad with Persimmons, Manchego & Hazelnut Vinaigrette
Persimmons are a sweet, succulent foil to the bitter greens in this winter salad that makes a striking holiday side. If you can't find them, firm ripe pears are a delicious alternative.
Caramel-Dipped Hazelnut Spikes
This sugar garnish creates a wow factor on any dessert and is a great way to dip your foot into the art of sugar confections.
Carrot Rillettes with Dukkah
Traditional French rillettes are made by slowly cooking pork or duck in its own fat to make a spread. This recipe takes inspiration from that technique to make a plant-based version with carrots. Serve with crackers or bread.