Pistachios

Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says. ...read more

Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios. ...read more

You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand. ...read more

Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork. ...read more

A hot item at Café Pinson, these gorgeous little pastries are well worth the time for their wow factor. ...read more

Debra Allebach, a longtime vegetarian from Cornelius, N.C., loves cooking with farmers’ market produce—especially kale. “I’m known among my friends as a ‘kale connoisseur,’” says Allebach. “I bring different kale creations to all of my potlucks, barbecues, and get-togethers.” She ...read more

This dairy-free dish can be served for brunch or dessert. As the pudding bakes, the coconut milk caramelizes and thickens like a luscious custard. ...read more

These mini tarts can be made up to a day in advance—simply garnish with fruit right before serving. ...read more

Pistachios give this flavored kefir an extra-thick texture. The drink can also be made with 1 cup store-bought plain kefir. ...read more

Take a sweet trip to India with this easy frozen treat, spiked with green cardamom and nuggets of pistachio. Silken tofu makes it extra creamy and smooth with no dairy. Grinding the seeds from whole cardamom pods offers the freshest flavor—look for the pods at spice purveyors and ...read more

This easy dessert was designed for a smaller (3- to 4-quart) slow cooker. If you’re using a larger model, double the recipe to ensure you have enough topping to cover the cobbler. ...read more

Feel free to play around with the dried fruit and nuts in this simple dish. Serve warm or chilled. ...read more

Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container. ...read more

Ice cold and creamy-smooth, this frozen dessert manages to be both rich and refreshing. If you’re not into the chocolate-cherry combination, substitute mini chocolate chips for the cherries. ...read more

Pomegranate seeds add tiny bursts of sweet-tart juiciness when stirred into grain dishes. ...read more

Roasted zucchini gets dressed up with a lemony pistachio topping. Salting the zucchini just before you roast it helps prevent sogginess. ...read more

Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup. ...read more

When making pizza crusts for desserts, consider incorporating 2 Tbs. agave nectar or honey into the dough mixture for a little sweetness. ...read more

This bread is hearty enough to be served with a salad for a light lunch or supper. ...read more

Sicilians’ taste for spicy sauces comes from Arab influences, notes Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily. ...read more

Honey, olive oil, whole-wheat flour, and orange are happy companions in this version of a traditional Greek treat. ...read more

Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous. (To mix up your own tabil, go to http://www.vegetariantimes.com/recipe/tabil/) Feel free to substitute other seasonal vegetables ...read more

These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulgur, or Greek-Style Rice Pilaf. ...read more

This is the perfect dessert for folks who don’t care much for sweets. It’s a bit like a fruit-and-cheese course and pairs nicely with wine. When figs are out of season, try it with halved strawberries. ...read more