The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe...
Author: Mindy Fox
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added...
Author: Mindy Fox
Author: Melissa Clark
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
Author: Ian Knauer
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Author: Samin Nosrat
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Karen DeMasco
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue....
Author: Katherine Sacks
Nutty pistachio and tangy raspberry jam spread through whipped cream make for a lovely duo in this easy ice cream cake layered with Biscoff cookies.
Author: Kendra Vaculin
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Author: Jane Bronk-Gorman
Author: Paul Grimes
Author: Rozanne Gold
Author: Gina Marie Miraglia Eriquez
These little almond-pistachio cakes remind me of a more sophisticated cupcake. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy...
Author: Martha Collison
Author: Itamar Srulovich
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde....
Author: Rhoda Boone
Author: Alan Michael Parker
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Author: Andrew Schloss
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through...
Author: Sarah Jampel
Author: Diane Kochilas
Author: Nick Malgieri
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey,...
Author: Claire Saffitz
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped...
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan