Pistachio

A new Harvard study says nuts may promote longevity; our study says they taste great. We rounded up recipes containing the healthy edibles and more.

This dough freezes well for make-ahead slice-and-bake convenience.

This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Delicious alongside the buttermilk panna cotta, these nutty shortbreads can hold their own on any cookie plate.

Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch—and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.

Nutritionists love red quinoa for its low glycemic index; we love how this recipe reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

“Pistachios are buttery, piney, crunchy, and creamy—plus they go great with a cold beer,” says Nathan Allen of Knife & Fork in Spruce Pine, NC. The use of Angostura bitters here might be a surprise for those used to seeing it on cocktail menus exclusively, but its spicy, clove-cinnamon-y flavor is just as valuable as a flavor booster in this snack.

Chef Raymond Vandergaag dresses up this pistachio cake recipe with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

This pistachio nougat recipe makes you realize: why have you been buying it all of these years instead of making it?

For this baklava recipe, make sure the phyllo pastry is thawed before you begin working with it.

This haroset, or charoset, is a classic Passover recipe with dried fruits and nuts.