Pistachio

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

These get better with time, so don’t hesitate to make them ahead.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

The only chocolate sheet cake you need is a Texas chocolate sheet cake. This recipe is from one of our readers.

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

Here's everything you need to know about who's selling you your nuts.

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.