Cashew

Cornstarch is one of the secret ingredients behind this traditional crumbly Brazilian cookie. Ground cashews are the other, contributing their distinct brand of richness and nutty sweetness.

Serve with cucumber rounds, red bell pepper strips, and sticks of jicama.

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

A classic Christmas bread from one of Buenos Aires's most famous bakeries, Las Violetas.

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

This barfi is a fudge is made with cashew nuts that have been soaked in water.

The richness of almonds, hazelnuts, cashews, and pistachios embodies the generosity of the season. A kiss of honey and brown sugar adds a sweet touch.

There's a layer of chocolate between the cookie-like crust and the rich filling of this sophisticated spin on the traditional pecan pie.

Xinxim de Galinha We debated whether to simmer or boil the coconut milk for this dish, fearing flavor loss or curdling. We ended up adding it at room temperature, with great results.