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: Gina Marie Miraglia Eriquez
Author: Jamie Geller
Author: Nick Malgieri
Author: Gina Marie Miraglia Eriquez
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
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, its delicate crumb needs time to set.
Author: Ochre Bakery, Detroit, MI
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
Author: Mary Cech
Author: Bon Appétit Test Kitchen
Author: Dan Barber
Author: Dawn Perry
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: Zoe Singer
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their...
Author: Katherine Sacks
Author: Joshua McFadden
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
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, and 1 Tbsp. vegetable oil in a food processor...
Author: Claire Saffitz
Author: Alison Roman
Author: Sara Dickerman
I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media...
Author: Kim's Cooking Now
A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can...
Author: Samantha Seneviratne
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: Tori Ritchie
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: Melissa Roberts
Author: Michael Symon
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
Author: Walter Scheib
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Author: Lillian Chou
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
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into...
Author: Louisa Shafia