Pistachio

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

This retro dessert looks harder to make than it is, which is the whole point.

This clever pour-over dessert proves that, yes, it will affogato.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Just the right mix of crisp, creamy, and slightly sweet, this frozen treat is exactly what we want to snack on all summer long.

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

Totally decadent. Naturally gluten-free.

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

This recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

Want to make a chocolate soufflé for your love this Valentine’s Day? Don’t be afraid: you can do it! Stir some raspberry jam into the chocolate mixture to make it extra moist and flavorful and special. xoxo, Anna

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors inspired by Persian cuisine.

A host of fresh herbs—mint, cilantro, and parsley—plus ginger and lemon zest add refreshing zip to this grain salad.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

White chocolate gives a rich, creamy finish to these deliciously spiced slice-and-bake cookies.

Who needs cranberries when you can have pomegranate juice?

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

We do vary the fruit on top, so we use red plums or yellow plums or raspberries, but really the cherries are the best version. The contrast between the cherries and the green pistachios, and the addition of mahleb to the cake batter, together create something electric.

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

Sprouting wild rice is a simple and delicious way to enjoy this amazing food completely raw. The process of sprouting wild rice is called "blooming" because the seeds actually unfold, very much like little petals, revealing the pale, tender insides. It's a really fun thing to watch, however slowly, and it's groovy to eat something you've seen transform over a few days. This salad combines fresh springtime tastes and textures, all sauced up with a delicious dressing featuring bright lemon and spicy mustard. The herbs add the final layer of flavor, making this a salad that truly tastes alive! Because the rice is sprouted, it is very sweet, requiring salt in the salad—make sure to season it well to suit your own taste.