The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
A preview of a little summer booklet we've been working on for QUITOKEETO, and a saffron yellow pepper soup from it - bright, and smooth, topped with feta, and pistachio.
A shredded green salad bulked out with blanched broccoli, avocado, pistachios, a bit of feta, and tossed with a tarragon balsamic vinaigrette & pics from a special visit to Anokhi cafe and HQ in Jaipur.
Charming little bite-sized, powder-coated pistachio biscotti cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.
Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds - green pistachios, rust-toned hazelnuts, and off-black poppy seeds.
A great pasta dish using just six ingredients. Whole grain linguine matchsticks and barely cooked red kale are tossed with golden pistachio dressing. Pomegranate seeds provide ruby-colored accents and little pops of sweetness.
Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.
A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.
Creamy tarragon spiked yogurt pistachio sauce combined with sweet green peas.