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Thumb_20186_Pistachio-Crusted Salmon

Thumb_20186_Pistachio-Crusted Salmon

A simple baked salmon filet gets a lift from Dijon mustard, crushed cumin seeds and crunchy pistachios. High in omega-3 fatty acids and other so-called good fats, this combo is as good for you as it is satisfying.

Thumb_15120_Endive Salad With Dijon Dressing And Honey-Coated Pistachios

Thumb_15120_Endive Salad With Dijon Dressing And Honey-Coated Pistachios

The nuts can be prepared a day in advance and stored in an airtight container at room temperature. Read more about this recipe at the Washington Post.

Thumb_20162_Chicken And Pistachio Terrine

Thumb_20162_Chicken And Pistachio Terrine

This classic French chicken terrine adapted from Saveur takes some work, but the rewards justify it. Light and dark meat is studded with pistachios and flavored with garlic, lemon, fresh basil and thyme. 

Thumb_20209_Pistachio Gelato

Thumb_20209_Pistachio Gelato

Made without eggs, this gelato has a smooth base that allows its pistachio flavor to shine. Straining out the pistachios before freezing makes for a super-smooth frozen dessert.

Thumb_16274_Honey, Pistachio And Chocolate Chip Biscotti

Thumb_16274_Honey, Pistachio And Chocolate Chip Biscotti

Chocolate and pistachios taste so good together. This cookie is just sweet enough to satisfy your sweet tooth without overwhelming it. This recipe was featured in Root Source: Honey. It comes from Dishing Up Delights.

Thumb_9271_Pistachio-Arugula Pesto With Penne And Sauteed Broccolini

Thumb_9271_Pistachio-Arugula Pesto With Penne And Sauteed Broccolini

This pesto tastes like spring; it’s fresh, green, bright, and crisp with a hint of sweetness. The peppery taste of the arugula is nicely set off by the creamy, sweet pistachios. Read more about this recipe at VeganYumYum.

Thumb_20210_Chocolate-Pistachio Swiss Rolls

Thumb_20210_Chocolate-Pistachio Swiss Rolls

In this dessert, bittersweet chocolate ganâche is whipped to fill the pistachio sponge cake and melted to coat the finished rolls. Using a spice or coffee grinder to make the pistachio flour guarantees the proper grind; using a food processor will make a paste, not a flour.

Thumb_15613_Chile-Lime Pistachios

Thumb_15613_Chile-Lime Pistachios

These heavenly smelling spiced pistachios will get more crispy as they cool, but good luck keeping your fingers out of them. Read more about this recipe at Cook & Eat.

Thumb_20189_Pistachio Baklava

Thumb_20189_Pistachio Baklava

Baklava goes green with finely crushed pistachios. The addition of a little rose water to the soaking syrup adds an exotic floral note.

Thumb_8317_Roasted Pears With Caramel, Creme Fraiche And Pistachios

Thumb_8317_Roasted Pears With Caramel, Creme Fraiche And Pistachios

This is a perfect spur-of-the-moment dessert for the fall and winter. Try it with any type of pear or with apples, or with a mixture of the two. 

Thumb_14951_Mango Ice Cream With Cardamom

Thumb_14951_Mango Ice Cream With Cardamom

No machine is required to make this Indian ice cream called kulfi. If you can't find canned or frozen mango purée, make your own by blending ripe mango pulp in a blender or food processor. Read more about this recipe at the Washington Post.

Thumb_20156_Ground Beef And Pistachio Kebabs

Thumb_20156_Ground Beef And Pistachio Kebabs

In Turkey, they cook kebabs over the grill and not directly on it so that the meat becomes crispy on the outside and light and airy on the inside, without getting charred. Read more about this recipe in Spice: Flavors of the Eastern Mediterranean.


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