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

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

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

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

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

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

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

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

[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

[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