Pistachio

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.

Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs as wraps with lavash and crisp lettuce.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

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

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

A coating of crushed, freeze-dried raspberries and pink sanding sugar adds color, sparkle, and crunch to these festive cookies.

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.

This ribbon salad is evidence that you need a mandoline in your life. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving.

Buttermilk’s tangy brightness cuts through the richness of this glossy sauce. Sugar snap peas, a bunch of mint, and lemon juice keep things fresh.

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

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 it with sparklers on top for a memorable entrance.

You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.