Pistachio

Pistachio-date nut bread
Pistachio-date nut bread

Pistachio-date nut bread excerpted from Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant. Photography by Robert Holmes.

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant 

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavour of this jewellike, delectable nut. With over 60 recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin.

Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Pistachio-Date Nut Bread, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio. (more…)

Roasted Carrot, Avocado, Pistachio, and Quinoa Salad
Roasted Carrot, Avocado, Pistachio, and Quinoa Salad

Roasted Carrot, Avocado, Pistachio, and Quinoa Salad, excerpted from Grains for Every Season by Joshua McFadden (Artisan Books). Copyright © 2021. Photographs by AJ Meeker.

Excerpted from Grains for Every Season by Joshua McFadden (Artisan Books). Copyright © 2021.

Joshua McFadden’s first book, the James Beard Award-winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavour and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts.

McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.

The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.

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