Pistachio

These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.

These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.

Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs as wraps with lavash and crisp lettuce.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

A coating of crushed, freeze-dried raspberries and pink sanding sugar adds color, sparkle, and crunch to these festive cookies.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

Meet your new favorite show-stopping Christmas dessert: a spiced chocolate cake topped with a cream cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked melted chocolate. Serve it with sparklers on top for a memorable entrance.

Want cookies you can make in less than an hour without having to run out to buy perishable ingredients—or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their creamy, chewy texture, and a combination of oats, pistachio, and cranberries adds a nice, sweet crunch.

A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summer tart.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

These little cakes remind me of a more sophisticated, stripped-back cupcake. Full of flavor with a dense but chewy crumb, it's like frangipane meets fairy cake. Beautifully simple to make, the biggest pitfall is not greasing your tins properly. If you don't have non-stick muffin tins or friand tins, make sure you butter them to death or you'll have eight fabulous cakes that you can’t get out of the tins.

Guanciale, a type of Italian bacon, and ramps, an early-spring green onion, make this pasta unforgettable—but if you can't find them, pancetta and scallions will work too.

This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Tahini (aka ground sesame paste) replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor.