Cashew

“No one complains about it being vegan because they can’t tell the difference.”

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

MSG brings a burst of umami into these five-spice nougat brownies.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

This poke cake is like having a cold glass of thandai for Holi—but in cake form!

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

The simple spices used in the sauce lend this chicken korma a lovely warmth while cashews, poppy seeds, and onions bring creaminess.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso.