At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.

This nostalgic pistachio torte has a nutty shortbread crust layered with cream cheese filling, fluffy pistachio topping, and whipped topping. Sweet, crunchy, and creamy, it is reminiscent of the happy desserts of childhood.

This Dubai chocolate strawberry dip mimics a Dubai chocolate bar. Velvety chocolate pudding, intensified with the addition of melted chocolate chips, is topped with a crunchy, toasted kataifi and pistachio layer, and served with whole strawberries for dipping.

Fromage fort is the ultimate way to use up leftover cheese.

Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Seasoned with mirepoix, sherry, and herbs, this classic bisque is thickened with fragrant jasmine rice. Serve it hot or cold for a knockout lunch or simple supper.

This wonderfully versatile dish that Tim Cushman at Covina in Manhattan pairs with a juicy Sicilian Nero d'Avola from Tamì can be served as a main course or a reimagined pasta salad. Key to the mixed mushroom topping is a splash of balsamic vinegar, which adds both tang and subtle sweetness.

Almost any leftover spaghetti will work for this fast recipe, lending its own character to the final dish. Some of our favorites to use here are pasta carbonara, pesto or a simple marinara.

"My friend Natalie's mother, who lives in Amsterdam, brings me aged Gouda each year," chef Barbara Lynch says. "I wanted to serve it as a fondue instead of on its own as an hors d'oeuvre." For those without an overseas cheese connection, Lynch suggests buying an eight-month-aged Gouda — "Nothing too smoky; just a beautiful, salty Gouda."

This pistachio chocolate baklava is crisp and golden, made of buttery layers of phyllo with pistachio cream, milk chocolate, and chopped pistachio filling.

These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these make a great appetizer or light lunch.

This pistachio chip ice cream brings the flavors of the popular Dubai chocolate bar to a no-churn ice cream. Studded with roasted, salted pistachios and dark chocolate chips, this recipe is made with an easy milk syrup, invented by Chef John, instead of using the typical shortcut for no-churn desserts, sweetened condensed milk. For best results, chill all of your tools, containers, and ingredients so that everything stays cool.

These no-bake chocolate pistachio cheesecake bars require no oven or stove-top time whatsoever, and the hardest part of making them is waiting for them to chill. Chocolate and pistachios are a match made in heaven—and they get even better when cheesecake is involved!