Author: Lynne Gigliotti
Author: David Venable
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect...
Author: Tara O'Brady
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can...
Author: Athena Calderone
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can...
Author: Gina Marie Miraglia Eriquez
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly....
Author: Alison Roman
A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect...
Author: Kim's Cooking Now
Author: Jamie Geller
Author: Dan Barber
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure,...
Author: Ochre Bakery, Detroit, MI
Author: Larraine Perri
Author: Alison Roman
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies...
Author: Katherine Sacks
Author: Shelley Wiseman
Author: Zoe Singer
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Joshua McFadden
Author: Michael Symon
Author: Dawn Perry
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is...
Author: Louisa Shafia
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis
This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.
Author: Shelley Wiseman
Author: Francois Payard
Author: Walter Scheib
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Author: Rochelle Palermo
Author: Bon Appétit Test Kitchen
Author: Rick Martinez
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Author: Shelly Westerhausen
Author: April Bloomfield
Author: Gabrielle Hamilton
Author: Sara Dickerman
Author: Susan Feniger