Author: Melissa Roberts
Author: Rick Martinez
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Author: Rochelle Palermo
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
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Author: Sohla El-Waylly
Author: Gabrielle Hamilton
Author: Francois Payard
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Author: Shelly Westerhausen
Author: Lane Crowther
This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.
Author: Shelley Wiseman
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: April Bloomfield
Author: Bon Appétit Test Kitchen
Author: Laurie Schobelock
Author: Paul Grimes
Author: Jamie Geller
Author: Sarah Ellsworth
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's...
Author: Katherine Sacks
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Author: Andy Baraghani
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
Author: Einat Admony
Author: Jessica Harlan
Author: Gina Marie Miraglia Eriquez
Author: Katie Brown
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
Author: Lori Longbotham
We're throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked...
Author: Molly Baz
Author: Adeena Sussman
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.
Author: Tailor, Nashville, TN