pistachio

You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.

Tiny, Salty, Chocolaty Cookies

unsalted butter (3/4 stick)

confectioners’ sugar

cocoa

salt

bittersweet chocolate (at least 67 percent cacao), chopped

hazelnuts, almonds, pistachios, pecans or walnuts (optional)

Flaky sea salt,

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don’t stick to the bottom of the pot.) Let cool.

Whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)

Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.

Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.

This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don’t add the nuts and pomegranate seeds until just before serving to preserve the crunch.

Cranberry-Pomegranate Relish

cranberries (3 cups)

honey,

pistachios

pomegranate seeds

Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.

Stir pistachios and pomegranate seeds into cranberry mixture and serve.

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.

Kale Pesto With Pasta

Kosher salt

farro pasta or whole wheat pasta

olive oil

garlic

Parmesan, finely grated, plus more for serving

unsalted butter

black pepper

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. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Bon Appétit

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.

Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

You need day-old rice to make this vibrant, springy pilaf recipe, but it’s worth planning ahead. The precooked rice gets super crisp before it’s tossed with soft feta, crunchy pistachios and snap peas, and jammy golden raisins. It’s a true study in textures.

Crispy Green Rice Pilaf

cilantro, mint, basil, and/or dill

(or up to 3) serrano chile, stems removed, split lengthwise

lime juice

Tbsp. white miso

kosher salt,

extra-virgin olive oil

rice,

sugar snap peas

scallions

feta

golden raisins

peas

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop.

Meanwhile, blend herbs, one of the chiles, lime juice, miso, ½ tsp. salt, and 2 Tbsp. water in a blender on high speed until well combined. Drizzle in ⅓ cup oil and continue to blend until sauce is very smooth. Taste sauce for heat; if it seems mild, add another chile or two. It should be slightly spicier than you’re comfortable with since it’s going to get mellowed out by everything that it’s tossed with. Season with salt if needed.

Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high until very hot. Add rice, pressing down with a spatula in a single layer to create as much contact with surface of pan as possible. Reduce heat to medium and cook, undisturbed, until rice is deep golden brown underneath, 6–8 minutes. Season with salt.

While rice cooks, thinly slice snap peas and scallions on a long diagonal and transfer to a medium bowl. Add pistachios, feta, and raisins and toss to combine.

Add fresh peas to rice and continue to cook over medium heat, tossing often, until peas are just cooked through, about 2 minutes.

Transfer rice mixture to bowl with vegetables and toss to combine. Drizzle in herb sauce, tossing again to coat well. Taste and season with salt if needed.

Pistachio Cardamom Pound Cake features a classic Middle Eastern flavor pairing of warm cardamom spice and crunchy pistachios --- it&#039;s an unusual and delicious cake perfect with coffee or tea.

Pistachio Cardamom Pound Cake

all-purpose flour

pistachios,

unsalted pistachios (plus extra for garnish)

rounded tsp ground cardamom

tsp baking soda

tsp baking powder

tsp salt

buttermilk

drop ~ no more! ~ green food coloring

vanilla bean paste

sugar

eggs

confectioner's sugar, sifted

tsp cardamom

vanilla paste

heavy cream

Set oven to 350F

Mix the first 7 dry ingredients together in a bowl and set aside.

Cream the butter and sugar together until light and fluffy.

Add in the eggs, one at a time, and blend until smooth.

Mix the buttermilk, food coloring (if using) and vanilla paste together in a bowl or measuring cup.

Add the dry ingredients alternately with the wet to the butter and sugar.  Begin and end with the dry ingredients, beating just until blended with each addition.

Turn the batter into a buttered and floured 9x5 loaf pan.  I like to line it with parchment paper with overhanging edges to make it easier to remove for glazing and slicing.

Bake for about 55 minutes to an hour, until a toothpick comes out without raw batter clinging to it.  The top will be risen and lightly golden.

Cool for a few minutes in the pan, and then remove to a rack.

Whisk the glaze ingredients together and spread it over the cake when it is almost completely cool.  Dust with crushed pistachio nuts.

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Moroccan spiced pie

cumin seeds

tsp paprika,plus extra for dusting

cinnamon

squash,peeled and cut into small chunks (about 2cm)

shallots,quartered

4cm/1½ in piece root ginger,finely chopped

whole blanched almonds

cranberries

tbsp clear honey

pack fresh spinach

tsp cumin

lemon juice

coriander

butter

filo pastry

carton Greek yogurt

tbsp milk

mint,leaves

harissa paste

Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Grilled Flatfish With Pistachio-Herb Sauce recipe | Epicurious.com

prunes, pits removed, coarsely chopped

garlic clove, finely grated

parsley

mint

tarragon

¼ cup kimchi or sauerkraut brine

Tbsp. Champagne vinegar vinegar

(2–4-lb.) flatfish (such as sole, flounder, or turbot)

Aleppo-style pepper

Shingled Sweet Potatoes with Harissa recipe | Epicurious.com

Tbsp. white wine vinegar, divided

lb. medium sweet potatoes, peeled

sesame seeds

fennel seeds

spice mill

Ravioli alla Burrata With Pistachio Pesto

all-purpose flour (about 2 cups)

fine sea salt (about 1/2 teaspoon)

ricotta cheese (about 4 ounces)

burrata,

Salt and pepper

nutmeg

Semolina cornmeal,

pistachio nuts

walnuts (about 6 grams)

pine nuts (about 6 grams), or more walnuts

basil leaves (about 2 ounces)

garlic clove,

Pecorino Romano, grated

(grated),

egg yolk, whisked

Make the dough: Put flour and salt in bowl of a food processor. Pulse briefly to combine. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball. If dough appears dry, add water 1 teaspoon at a time. If it is smearing along sides of mixer, add 1 tablespoon flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.

Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.

Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.

Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling. Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta and filling. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.

Make the pesto: In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. With machine running, gradually pour in oil until a smooth sauce forms. Adjust seasoning.

Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through. Drain well. Top with pesto and garnish with Parmesan and chopped pistachios.

The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird’s-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey — but they’re equally at home on the dinner table, regardless of the season.

Blistered Green Beans With Shallots and Pistachios

neutral oil,

shallots

garlic cloves,

green beans,

soy sauce

Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.

In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.

Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.

Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.

Bake this fluffy pistachio cake from scratch and frost it with a romantic rose water frosting for a unique pistachio and rose dessert, also known as Persian love cake

Pistachio cake recipe with rose water frosting

(400 grams) cake flour, sifted

(25 grams) baking powder

(400 grams) sugar

cardamom

eggs (200 grams), room temperature

(300 grams) milk, room temperature

(10 grams) vanilla

green food coloring, optional

(2 sticks / 250 grams) unsalted butter, softened

vanilla extract

rose water (or

pink food coloring

8-inch (20 cm) round pans

Preheat your oven to 350°F (175°C) and grease and line with baking paper two 8-inch round pans. Then, wrap them with wet cake/towel-strips.

Ground the pistachios: In a food processor, process one cup flour, one cup sugar and the pistachios until finely ground (processing nuts with the flour and sugar prevents them from turning pasty).

Prepare the dry ingredients: In the bowl of your electric mixer combine all of the dry ingredients (flour, sugar, pistachios, salt, baking powder, and cardamom) and mix for 10-20 seconds until well combined. Add the butter and mix on low speed until the mixture resembles wet sand.

Make the cake: Combine the milk, the vanilla and the eggs in a jug and mix with a fork just to break down the eggs. Add about three-quarters of the wet ingredients in the bowl and beat on medium to medium-high speed for 2 minutes, scraping the bowl halfway. You will see the mixture to lighten in color and get fluffier. Add the rest of the wet ingredients and beat for another 30seconds until well combined. Add the green food coloring (if using) and mix well.

Bake: Divide mixture into two pans and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Invert onto a rack and let the cakes cool.

Make the buttercream: For the buttercream, beat the butter and 3 1/2 cups sugar on low speed until well incorporated. Increase speed to high and beat well for 3-4 minutes until very fluffy. Add the salt, the vanilla, the food coloring, and two tablespoons rosewater and beat to incorporate. Taste the buttercream and add more sugar or rosewater to your preference, until you get the consistency you want.

Assemble the cake: When cakes are completely cooled, frost with buttercream and decorate with chopped pistachios.

These little cookies – described by one friend as tasting like a cookie within a cookie – are really a mixture between a meringue and a cookie. Hence they’ve become known at home, where they’re immensely popular, as Merookies, and are ideal with a cup of coffee after dinner. They are called “forgotten” as, just like the 'Forgotten Pudding' in Nigella Express, they are not baked, but put in a hot oven, which you immediately turn off, leaving the cookies to bake in the fading residual heat overnight. I find it all too easy actually to forget them, and always put a post-it sticker on the oven to remind me they’re in there, so I don’t burn them to a cinder by preheating the oven to cook something else in it the next day. 

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