Author: Louisa Shafia
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's...
Author: Katherine Sacks
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Author: Sohla El-Waylly
Author: Melissa Roberts
Author: Jeff Cerciello
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 it substantial.
Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.
Author: Tailor, Nashville, TN
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
We're throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked...
Author: Molly Baz
Author: April Bloomfield
Author: Nate Appleman
Author: Molly Stevens
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Author: Andy Baraghani
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Engin Akin
This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.
Author: Meera Sodha
Meet your new favorite show-stopping Christmas dessert: a spiced chocolate cake topped with a cream cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked melted chocolate. Serve...
Author: Katherine Sacks
Author: Meredith Deeds
Author: Phoebe Lapine
Author: Molly Stevens
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
Make any raw vegetable taste good! The pistachios and nutritional yeast are ground so the dip clings to the cut sides of vegetables-just like Fun Dip candy.
Author: Sohla El-Waylly
When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.
Author: Asma Khan
Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.
Author: Anissa Helou
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional...
Author: Katherine Sacks
Author: Jill Donenfeld
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.
Author: Madhur Jaffrey
This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
Author: Ian Knauer
Author: Elana Amsterdam