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 at the finish lends a lovely citrus tang and a...
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 can be varied to your heart's content. Try our...
Author: Mindy Fox
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
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 brunch.
Author: Tara O'Brady
Author: Ian Knauer
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. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Author: Melissa Clark
Author: Karen DeMasco
Author: Samin Nosrat
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Paul Grimes
Author: Gina Marie Miraglia Eriquez
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 for Mother's Day or any time that calls for...
Author: Tara O'Brady
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. The bright, herby sauce is the perfect accompaniment...
Author: Rhoda Boone
Author: Jane Bronk-Gorman
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Author: Rick Tramonto
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose...
Author: Athena Calderone
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 cake.
Author: Martha Collison
Author: Gina Marie Miraglia Eriquez
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 spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: David Venable
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Author: Zoe Singer
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
Author: Dan Barber
Author: Alon Shaya
Author: Itamar Srulovich