Pistachio

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

Spelt flour has less gluten than all-purpose, which gives these cookies a light texture.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

We didn’t know how much this sauce was missing from our lives until we had it.

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

Juicy, fruit-filled pies call for a baked-through bottom crust.

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

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

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.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

This recipe is easily doubled; it's also a perfect host or hostess gift.

These speedy candied nuts require no oven, no egg white, and take just five minutes to make.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Dip strawberries into the creamy thing first, then the crunchy one.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.