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Fig and Pistachio Stuffing

Author: Molly Stevens

Thyme Pesto

Author: Lana Sills

French Macarons with Raspberry Rose Buttercream

To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.

Author: Sandra Holl

Ranch Fun Dip

Make any raw vegetable taste good! The pistachios and nutritional yeast are ground so the dip clings to the cut sides of vegetables-just like Fun Dip candy.

Author: Sohla El-Waylly

Roasted Pear Crumble

Author: Chris Morocco

Leafy No Lettuce Salad

Author: Oliver Strand

Hazelnut Gâteau Breton

Author: Susan Herrmann Loomis

Bakewell Tart with Raspberry Preserves

Author: Tamasin Day-Lewis

Linguine Alle Noci

Author: Mario Batali

Biddy's Flapjacks

Author: Jackie O'Halloran

Fried Almonds

Author: Melissa Hamilton

Granola Cluster Cookies

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

Author: Claire Saffitz

Pecan Rice

Author: Allison Vines-Rushing

Spiced Pistachios

"Pistachios are buttery, piney, crunchy, and creamy-plus they go great with a cold beer."

Author: Nathan Allen