Cheshire cheese-filled sage and black pepper Yorkshire pudding.

In a medium skillet, heat the olive oil until shimmering.Add the pistachios and cook, stirring, until lightly toasted, about 3 minutes.

Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet.Season the pistachios with salt.. Scoop the avocados into a medium bowl and coarsely mash with a fork.Stir in the onion, jalapeños, lime juice, 1/2 cup of cilantro and all but 2 tablespoons of the pistachios; season with salt.

Scrape the guacamole into a serving bowl and drizzle some of the reserved oil on top.Garnish with chopped cilantro and the remaining 2 tablespoons of pistachios and serve with tortilla chips.. © Christina Holmes.(Keep screen awake).

4 ancho chiles, stems and seeds removed.

4 guajillo chiles, stems and seeds removed.Refrigerate 15 minutes.

Spread remaining frosting in a thick layer over top and sides of cake.Garnish with blueberry-coriander jam, blueberries, kumquats, lemon, mint, and edible flowers.. Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis.

You can substitute store-bought jam and lemon curd for equally beautiful results.. "It has such a great pillowy consistency, but it's very stable," says Sasha Piligian, of the simple Swiss meringue she uses to lighten the buttercream frosting."I can manipulate it in endless ways, folding in curd, tahini, jam — the possibilities are endless."