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Entries tagged with 'pistachios'

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

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

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

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

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

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

Spinach Salad with Blood Oranges and Pistachios

Serious Eats Carrie Vasios Mullins 1 comment

This salad uses blood oranges two ways. First they're juiced for the blood orange-honey vinaigrette and second, the segments sit on a bed of spinach and pistachios. More

Pistachio Milkshake

Serious Eats Lee Zalben 2 comments

Date and Nut Puff Pastry Turnovers

Serious Eats Max Falkowitz 2 comments

Think of these little pastries as drier, neater versions of baklava that you can hold in your hands without the services of a wet-nap. And since they call for puff pastry instead of phyllo dough, they come together in a fraction of the time without all the hassle of painting melted butter on tissue-thin sheets of pastry. More

Sicilian Pistachio Cookies

Serious Eats Carrie Vasios Mullins 1 comment

Adapted from Dolce Italiano by Gina de Palma... More

Cook the Book: Cheese Ball with Cumin, Mint, and Pistachios

Serious Eats Caroline Russock 2 comments

According to author and recipe tester extraordinaire Amanda Hesser, this cheese ball was introduced in 2003, when the classic appetizer had moved out of the mainstream and into the world of the deliciously ironic. Cream cheese and goat cheese are whipped together with a whole slew of bright, thrilling flavors: lemon zest, cumin, coriander, fresh mint, and thinly sliced celery hearts. More

Butterscotch Pistachio 'Cookies'

Serious Eats The Serious Eats Team 2 comments

Baked for the 2010 Serious Eats Cookie Swap by Wayne Surber and Tracie Lee. Adapted from The Joy of Cooking's 'Butterscotch Brownies' recipe. "I basically used Irma, The joy of Cooking (1970s edition). I loosely used her butterscotch brownie recipe.... More

Dinner Tonight: Curried Egg Salad with Arugula and Pistachios

Serious Eats Nick Kindelsperger 10 comments

It's basically just chopped-up hard boiled eggs, mayonnaise, and curry powder, but it has a few elements that make it a tad more interesting. The arugula helps add a peppery bite, and the pistachios add an unexpected crunch. Also, the pita is a little less obtrusive than regular white sandwich bread. More

Wheat Berry Salad with Harissa and Pistachios

Serious Eats Nick Kindelsperger Post a comment

I haven't exactly been clamoring to get wheat berries in my life, but it was still cool to finally make their acquaintance. This recipe from Chow features the grain in a summery little salad with currants, pistachios, and some spicy harissa. The wheat berries are simply cooked until tender in simmering water, which should take less than an hour. They come out kind of tasting like couscous, meaning they still have a little bite to them. More

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