There’s something magical about pistachios in desserts. Their subtle nuttiness, natural sweetness, and beautiful green hue ...

On this week's episode of Allison's Cooking Diary we are making a sweet 'green' treat for St. Patrick's Day: Mini Pistachio ...

Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple ...

Lemon bars are prized for their tangy sweetness, but the bright acidity of lemon juice can read a little one-note.

Groundwater depletion, climate shifts and policy failures threaten one of the world’s largest pistachio supplies, in Rafsanjan, Iran. The situation should be a warning to others about climate ...

One of my favorite things to have on hand is homemade granola. Rolled oats, a variety of yummy mix ins like almonds, raisins, ...

The “Pistachio Principle” to lose weight suggests eating in-shell pistachios slows consumption. The discarded shells are a visual reminder, reducing overall calorie intake.

Watch Preheat oven to 170°C. Pour batter into a greased pan, swirl in raspberry compote, and bake for 30-35 minutes. Cool before serving. Whisk eggs and sugar until fluffy. Fold in pistachio and ...

Dust them with powdered sugar only just before serving, or the sugar will dissolve. Lemon and pistachio bars PHOTOS: Savory olive oil and buttery pistachios bring sophisticated flavors to tangy ...