Pistachio Hazelnut Baklava
Making Baklava is a long process, but you will find the results of your labors rich and rewarding with this wonderful recipe.
Pistachio Nut Cake II
This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
Vanilla Pistachio Fig Tart
A lovely multi-season tart using fresh figs, pistachios, lemon zest, and a hint of vanilla.
Pistachio Cake II
This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.
Instant Pistachio Salad
This recipe is super simple and can be changed to suit your tastes. Just add additional fruit and/or nuts.
Pistachio Cake III
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
Pistachio Fluff Fruit Salad
This is a light and fluffy dessert salad based on pistachio pudding; the pudding is made lighter with the addition of whipped topping. Add an extra can of mandarin oranges, if you like.
Cranberry Pistachio Biscotti
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Kheer (Rice Pudding)
This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!
Torrone (Italian Nut and Nougat Confection)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Chef John's Baklava
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.