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Entries tagged with 'pistachios'

Cookie Monster: Olive Oil Pistachio Biscotti

Sweets Carrie Vasios Mullins Post a comment

Obsessed as I am with the flavor of olive oil, it makes sense that I'm obsessed with these cookies. They taste like olive oil and pistachios. That's it and that's all they need to be. More

Olive Oil Pistachio Biscotti

Serious Eats Carrie Vasios Mullins 4 comments

These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat. More

Caramel-Masala Popcorn and Pistachios from 'Salty Snacks'

Serious Eats Kate Williams 2 comments

Salted caramel corn is one of those magical snacks that manages to taste better and better the more bites you take. (That is, until you've eaten a huge bowl and suddenly realize you've got yourself a major stomach ache.) It's got salt and sweetness, it's got bitter notes from the caramel, and it's got crunchy-airy corn kernels to anchor all that goodness. In Salty Snacks, Cynthia Nims takes this seemingly perfect treat to the next level with warming garam masala and rich pistachios. More

Chocoholic: Salty Triple Chocolate Pistachio Cookies

Sweets Yvonne Ruperti 1 comment

This is hands down one of my favorite cookies ever. Back in 1998, when I was still the pastry chef at The White Hart Inn in Salisbury, CT, I eyed a recipe for Triple Chocolate Cookies with Pistachios on the last page of my Gourmet magazine. A chocolate cookie studded with semisweet chocolate chips, white chocolate chunks, and pistachios. Um, yum! More

Salty Triple Chocolate Pistachio Cookies

Serious Eats Yvonne Ruperti 1 comment

This recipe is adapted from Lake Placid Lodge's recipe for Triple Chocolate Cookies with Pistachios which appeared in Gourmet Magazine, May 1998 Notes: A white chocolate bar can be substituted for the white chocolate chips. Just chop into coarse chunks.... More

Pistachio Torrone

Serious Eats Lauren Weisenthal 5 comments

I love torrone, the pillowy soft nougat candy filled with nuts. Traditional torrone, as the Italians intended it, has almonds, but I prefer the flavor and color of pistachio. Torrone is made with a mild honey, which imparts great flavor on its own, but I like to add additional flavor, either the seeds from a vanilla bean, some vanilla extract, or citrus zest. More

Orange, Cardamom and Pistachio Wedding Cakes

Serious Eats The Serious Eats Team 5 comments

Swapped at the 2011 Cookie Swap by Maria del Mar Sacasa.... More

Pear, Pistachio, and Parsnip Soup

Serious Eats Nick Kindelsperger 1 comment

Last night I was trying to explain to a friend how much I enjoyed this one recipe from Stephanie Izard's new cookbook, Girl in the Kitchen. Turns out I was preaching the choir, as we had both apparently purchased the book, looked through the whole thing, and decided to try this exact same recipe. More

An Italian PB&J: Pistachio Butter and Dried Cherries

That's Nuts Lee Zalben 19 comments

When is a PB&J not a PB&J? When you substitute pistachio butter for peanut butter and dried fruit for jam—exactly what is required to make an Italian-approved "PB&J." More

Scooped: Halvah Ice Cream

Sweets Ethan Frisch Post a comment

I've also had the opportunity, after dark or hiding in the back corner of half-open ice cream shops, to taste some great ice creams. One flavor that was particularly delicious was a halvah ice cream, made with the region's signature sesame paste. Sweet and creamy with a nutty base note that pairs perfectly with the mixed-in almonds, cashews and pistachios. I've attempted to recreate the recipe here. More

Patricia Wells's Zucchini Carpaccio with Avocado, Pistachios, and Pistachio Oil 

Serious Eats Caroline Russock 2 comments

Too-hot-to-cook season has an unfortunate tendency to coincide with "what am I going to do with all of this zucchini? season." Instead of overheating your kitchen by baking loaves upon loaves of zucchini bread, we have a cool and elegant solution courtesy of Salad as a Meal by Patricia Wells that's topped with slices of avocado, a shower of pistachios, thyme, and fleur de sel. More

Bake the Book: Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream

Sweets Caroline Russock 1 comment

These Middle Eastern influenced whoopies begin with a cardamom-scented buttermilk brown sugar cake base studded with bright green pistachios. The filling is a pale pink buttercream accented with rosewater and vanilla, tinted with a few drops of red food coloring. When sandwiched together these spiced whoopies and perfumed filling these little cake-cookies are really gorgeous, pink and green and full of exotic flavors. More

In Salads Named After Political Scandals: Watergate Salad

That's Nuts Lee Zalben 31 comments

This Friday (June 17) marks the 39th anniversary of the break-in of the Democratic National Party headquarters at the Watergate Hotel, and somehow this scandal gave birth to a peculiar recipe: Watergate Salad. The ambrosia-like summertime dessert is the product of a 1960s sensibility that easy entertaining equals canned "instant" foods. It's just a mix of pineapple chunks, mini marshmallows, and pecans in a base of pistachio pudding. More

Blackberry Pistachio Icebox Cake

Serious Eats Max Falkowitz 2 comments

I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting. More

Let Them Eat: Pistachio-Olive Oil Cake

Sweets María del Mar Sacasa 3 comments

This recipe is an adaptation of Marcella Hazan's olive oil cake from Essentials of Classic Italian Cooking. The cake leans toward the savory side, flavored with rich and spicy olive oil and dry Marsala wine. The list of ingredients is brief but bountiful in flavor. I've added finely chopped pistachios and orange zest to this already wonderful cake for a personal touch. More

Pistachio-Olive Oil Cake

Serious Eats María del Mar Sacasa 2 comments

For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo.... More

Scooped: Pistachio Gelato with Strawberry Sauce

Serious Eats Max Falkowitz 1 comment

When I started to run out of things to eat strawberries with—by which I mean I got tired of them sliced with frothed cream—I started poking through my pantry for inspiration. I came across some pistachio butter and knew I need look no further. Pistachio butter (there's a recipe here) is ridiculously nutty and almost unbearably complex, with a lusciousness that puts Nutella to shame. More

Pistachio Millionaire's Shortbread with Coriander Butterscotch

Serious Eats Max Falkowitz 2 comments

[Photograph: Max Falkowitz] Millionaire's shortbread is one of those "I can't believe we ate the whole thing" desserts. It's not to be taken lightly. But if you have the power to resist inhaling a batch of warm, gooey, caramel- and... More

Edible DIY: Pistachio-Honey Butter

Sweets Lucy Baker 7 comments

There is a fancy gourmet market in my neighborhood that sells the most delicious pistachio butter. Brilliant green, slightly sweet, and intensely nutty, it's easily one of the best spreads I have ever eaten. The trouble is, it's imported from Italy and costs $30 a jar. Since I just can't live without it slathered on my morning toast, I decided to see if I could make a passable version at home for a fraction of the price. More

Pistachio-Honey Butter

Serious Eats Lucy Baker 3 comments

[Photographs: Lucy Baker] This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the... More

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