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This version of a popular Indian dessert consists of cheese dumplings in a cream sauce topped with pistachios and almonds.
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This recipe is by Melissa Clark and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These pistachio brownies aren't quite blondies--they're "greenies." Speckled with mini chocolate chips, they have a hint of orange flavor.
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This salad is a bit of work, but it's so delicious and always impresses guests. Mache adds a great nutty flavor.
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Deep-fried bread absorbs a milk sauce seasoned with saffron and cardamom, all of which is covered by fried cashews, almonds, and pistachios in this dessert recipe from Hyderabad, India.
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Ground pork mixed with dried apricot, pistachios, and seasonings is formed into patties, wrapped in caul fat, and pan fried for these moist and flavorful sausages.
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If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.
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A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.
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Cornish game hens are festive and readily available, and I've even made them the centerpiece of a holiday meal.
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A chocolate wafer crust is topped with sweetened cranberry puree and vanilla ice cream in this frozen dessert topped with pistachio whipped cream.
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These cookies have 3 layers: one pistachio, one cherry, one chocolate. Fancy enough for gift-giving or impressing a crowd.
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