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
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
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
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
Author: Karen DeMasco
Author: Ian Knauer
Author: Melissa Clark
Author: Samin Nosrat
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
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
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
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: Paul Grimes
Author: Jane Bronk-Gorman
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect...
Author: Tara O'Brady
Author: Nick Malgieri
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: Dan Barber
Author: Rozanne Gold
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
Author: Alison Roman
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure,...
Author: Ochre Bakery, Detroit, MI
Author: Lynne Gigliotti
A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
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: Michael Symon
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
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis
Author: Diane Kochilas