Pistachio

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Predestined to be the star of your next weekend hang or holiday brunch.

This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.

Like ghee-soaked knafeh, a pistachio-crusted potato-leek tart, and a nut-stuffed cookie inspired by baklava.

A snickerdoodle-like exterior with a surprise filling of honey-sweetened, gently spiced pistachios.

Cannoli but make it ice cream. An egg-free homemade ricotta ice cream chock-full of crushed sugar cones, chocolate, and pistachios.

A one-bowl vanilla cake, doctored store-bought ice cream, and quick raspberry curd make this impressive dessert totally achievable.

Nutty, buttery, and fruity, these traditional Sicilian cookies known as cuccidati are perfect for the holidays.

Boursin cheese’s shape practically begs to be turned into a nut-and-seed-coated, party-ready cheese ball.

A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.

Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.

Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

All you need to make is the salty, crumbly pistachio topping in this super simple dessert.

Guaranteed to make any raw vegetable taste good.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.