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magazine pistachio raspberry and white chocolate biscotti
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This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.
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The pleasingly chewy biscotti are coated on one end with white chocolate.
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Predestined to be the star of your next weekend hang or holiday brunch.
4.7
(4.73)
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Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.
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This dough freezes well for make-ahead slice-and-bake convenience.
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Boursin cheese’s shape practically begs to be turned into a nut-and-seed-coated, party-ready cheese ball.
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All you need to make is the salty, crumbly pistachio topping in this super simple dessert.
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Prepare your espresso cups. This sweet and tart biscotto is ready to dunk.
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Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
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Táche is a little bit savory, a little bit sweet, and froths like a dream.
MacKenzie Chung Fegan
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a dish that several food bloggers made and feature it here with photos and links.
Joanna Sciarrino
Cooking
On this episode of Dinner SOS, the BA Bake Club is back with a brand new cake recipe. Plus, a baking icon makes a special guest appearance.
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Cooking
Do you know what goes really well with pistachio cookies? Wine. And Fleetwood Mac.
Emily Schultz
Culture
Drizzle it on toast, gift it to unsuspecting strangers, or keep a secret stash for you and you only.
Alex Beggs
Videos
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Move over chocolate chip, there’s a new treat in town. This festive take on shortbread is not your average holiday cookie. It seamlessly straddles sweet and savory with its pistachio cookie base and 60% dark chocolate topping (with a sprinkling of crunchy nuts, of course). Let the dishes do the rest and serve them on Lenox Blue Bay pieces, an easy-to-mix-and-match collection with microwave-safe gold trim, for a fun, festive finish.
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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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.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
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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 in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.