Pistachio

Crispy, chewy, and naturally gluten-free.

As a last-minute party snack or an addition to your dinner party table, these one-biters can’t be beat. 

Pistachios are my favorite; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake that I make quite often.

Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

These date balls, which I make each year for Diwali, are nutty and fudgy—without any chocolate. In years when the celebrations for Diwali and Thanksgiving are close together, I like to make a double batch to add to our Thanksgiving spread. They fit right in. 

This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.

This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.

These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.

These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.

Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.

This all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.