Pistachios

Looking for something extra-special to make today for National Cake Day? This impressive cake—which hails from Russia—has eight delicate, honey-infused layers that are made from a cookie-like dough. Once rolled,…

You can use common Eureka lemons for both the doughnut batter and the glaze, but if you prefer a less tart flavor, look for Meyer lemons, which have a delicate…

Once you start using quinoa in salads, chances are you’ll get hooked; it is a no-fuss grain that is extremely forgiving to cook, yielding tender pearls full of nutty flavor.…

Variations on this orange salad are often served in Sicily, where citrus trees are abundant. Simple and refreshing, ours hits all the flavor notes, combining three types of oranges with…

Quinoa, which has high levels of protein and fiber, is versatile, cooks quickly, and is a healthy way of soaking up delicious sauces. Serve alongside sautéed chicken breasts sprinkled with za’atar…

Made with a higher egg-to-cream ratio than other custard-based ice creams, gelato, a frozen treat that’s wildly popular in Italy, is dense and full flavored. To skin pistachios, place the…

A classic pastry filling used in many desserts, frangipane is typically made from almonds ground together with sugar and eggs. Here, we put a different spin on it by using…