Author: Cheryl Alters Jamison
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream...
Author: Lillian Chou
Author: Elana Amsterdam
A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.
Recipe for DIY chocolate-hazelnut spread, raw peanut butter, alternative nut butter, pistachio spread
Author: Guy Turland
A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Molly Stevens
Author: Laurent Gras
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly,...
Author: Sohla El-Waylly
Author: Tori Ritchie
Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.
Author: Louisa Shafia
A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like...
Author: Andy Baraghani
Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.
Author: Kat Boytsova
Author: Mary Cech
"Pistachios are buttery, piney, crunchy, and creamy-plus they go great with a cold beer."
Author: Nathan Allen
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Author: Andy Baraghani
Author: Liza Jernow
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin...
Author: Madhur Jaffrey
Author: Bon Appétit Test Kitchen
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
Author: Huma Siddiqui
Author: Pierre Gagnaire
Author: Nate Hamilton
Surrounded by nutty pistachio crust and topped with mouth-watering pistachio brittle, this pumpkin tart is sure to win you over.