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In a family kitchen in Ohio, another skips the eggs entirely but slides the whole mess — pasta, sauce, meat, cheese — into the oven, no recipe in sight.

They can also be added to pasta, whether that’s with tomato sauce or olive oil, garlic and lemon.

It elevates risottos and pastas and can be a unique addition to pizza topped with shallots and provolone.

Pecans add crunch and texture to soups, walnuts liven up pasta dishes and Marcona almonds bring a buttery, salty note to verdant salads.

I made homemade pesto pasta with salmon for dinner and a sweet potato hash topped with a runny egg for breakfast.