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Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.

Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.

An outer coating of sumac-sugar gives these slice-and-bake cookies a bright pop of flavor that balances the rich, buttery shortbread.

To give almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar blended with finely ground freeze-dried blueberries, raspberries, and mango.

In this recipe, halibut gets smothered in roasted garlic and cheese before cooking under the broiler. The fish becomes tender and flaky, while the top layer turns golden brown and crisp.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds. 

This pesto brings together the flavors of spicy arrabbiata with the savory punch of garlicky bagna cauda. Nuts, cheese, and olive oil bring the richness, while anchovies and chiles add depth and heat.

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs—it’s the perfect companion to seeded crackers or good bread.

Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.

Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool.

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

This snack cake works with any kind (or mix) of seedless grapes. We prefer Thomcord grapes, which give the intense juicy punch of Concord grapes without the hassle of seeds.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

Tart, creamy, and boozy—this is your favorite summer cocktail in pie form.

Pico de gallo, but make it roasted.

This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.