Pistachio

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

An unconventional panna cotta inspired by the flavors of falooda: rose syrup, pistachios, and golden raisins all join in.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad.

It's all thanks to A Very Serious Cookbook, out now from the chefs at Contra and Wildair in NYC.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

Do you know what goes really well with pistachio cookies? Wine. And Fleetwood Mac.

Make these festive green holiday cookies with creamy pistachio paste (you can find it online!).

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

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

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.