A visual guide to making Knafeh bil Jibne- a delicious Middle Eastern dessert- at home!
Baklava fingers, served with orange sorbet. The perfect use for a perfect jar of honey.
Fruit Salad with Honey Lime Dressing
The French classic Religieuse, now filled with delicious gobs of Piedmontese pistachio crème in Carl Marletti’s Religieuse Pistache
Semolina Halva with Turkish Ice Cream
vanilla milk panna cotta, sliced peach, frosted pistachios, rosehip & honey tea
Pomegranate molasses and pistachio cookies
Pistachio Crusted Fish
Syrian Cuisine: Al-Hboub
Avocado Ice cream and lime pistachio coconut cupcake
Pistachio Honey Biscotti
Lemon pistachio donut from Dynamo Donuts in San Francisco
Fresh Dates Stuffed with Orange-Scented Pistachios
[DB] Croquembuche made from small puffs filled with rose and pistachio bavarians and a strawberry jelly heart
Delicious Croquembouche with a pistachio rosewater pastry cream
A simple milk pudding with Semolina! Made exotic by topping it up with Alphonso Mangoes and Pistachios.
Lemon Cloud Tart with Strawberry Rhubarb Compote
Pistachio Ice Cream
Light, chewy and nutty! Perfect with afternoon tea.
Pistachio macarons with pistachio buttercream.
Pistachio & Strawberry Tartelettes
Pistachio Peanut Butter White Chocolate Chip Cookies ready for the oven. Would this odd mixture of flavors result in a tasty cookie?
Pistachio lime cookies
Stars with pistachio (recipe in french)
The combination of pistachios and other flavors make for a frozen delight that could pass for ice cream, gelato or semifreddo.
Roasted beets with pistachio butter from Mario Batali's newest cookbook, Molto Gusto.
Delicious Rhubarb Mango Crumble with Pistachio and Amaretti
Pistachio and Gorgonzola Risotto with Asparagus
Pistachio Baklava with Pomegranate and Mint Syrup, and some thoughts about blogging.
risotto with shrimps and pistachio- in Italian, tranlsator on the Rollbar
Braised Halibut with Pistachios and Preserved Lemons : it's not hard to make and it's fancy-restaurant-good!
A beautiful Pistachio Yeast Bread that's also delicious. Recipe from James Beard.