Walnut

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also pair well here.

Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.

We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.

The salad works best with strips of Persian flatbread, but plain tortillas work just as well. The addition of golpar, with its citrusy aroma, really lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavor, so try and track some down if you can.

Quinoa and baked fish are well seasoned with tangy sumac, tart lime, and garlic in this Persian-inspired dinner.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.

This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Tender, nutty, and studded with caramel-glazed apple halves, this is your new favorite apple cake. Ground nuts bring a toasty, deep flavor and tenderize the crumb by adding fat.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout—a perfect activity for those lazybones watching the game. Delegate!

To make this silky pudding, whip up a custard of yolks, sugar, milk, and cream, then pour it over dark chocolate. Chill, and top with candied walnuts when serving.