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    Jul 22, 2011 | Los Angeles Times
  1. Today's no-bake dessert recipe: Chilled banana and pistachio rice pudding

    Daily Dish
    Today's no-bake dessert recipe from the L.A. Times Test Kitchen: chilled banana and pistachio rice pudding. If you try this or any of the recipes from the L.A. Times Test Kitchen, we want to see the finished dish so we......
  2. Apr 14, 2011 |Story| Los Angeles Times
  3. Recipe: Roasted chicken thighs with spinach, basil, pistachio and avocado oil pesto

     
      Roasted chicken thighs with spinach, basil, pistachio and avocado oil pesto Total time: 1 hour, plus marinating time Servings: 6 -------------------- Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen,...

    Tags: Black Pepper, Honey, Foods and Beverages, Lifestyle and Leisure, Salt

  4. Oct 7, 2009 |Story| Los Angeles Times
  5. Recipe: Chilled banana and pistachio rice pudding

    <b>Dear SOS:</b> My trips to Santa Barbara are not complete unless I have the rice pudding with bananas and pistachios from <a href="http://www.pierrelafond.com">Pierre Lafond</a>. I would love the recipe. Hope you can help. Thanks.
    Dear SOS: My trips to Santa Barbara are not complete unless I have the rice pudding with bananas and pistachios from Pierre Lafond. I would love the recipe. Hope you can help. Thanks. Irene P. Ayala Los Angeles Dear Irene: Because it's served chilled,...

    Tags: Butter, Bananas, Cinnamon, Nutmeg

  6. Mar 10, 2011 |Story| Los Angeles Times
  7. The Review: The Royce

    Keep the fat lady waiting in the wings. It's not over yet. Fine dining, I mean, and the new Royce at the Langham Huntington is proof.
    Keep the fat lady waiting in the wings. It's not over yet. Fine dining, I mean, and the new Royce at the Langham Huntington is proof. The Pasadena hotel could have chosen to turn the Dining Room where Craig Strong (and briefly, Michael Voltaggio) once...

    Tags: Foods and Beverages, Black Truffles, Dining and Drinking, Caviar, Guinea

  8. Nov 25, 2009 |Story| Los Angeles Times
  9. Last-minute Thanksgiving hors d'oeuvres

    &nbsp;
      Appetizers? Before Thanksgiving dinner? Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?"). The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...

    Tags: Sausages, Blue Cheese, Sage, Olives, Walnuts

  10. Mar 17, 2011 |Story| Los Angeles Times
  11. The Find: Jasmine Mediterranean Restaurant in Anaheim

    The stuffed grape leaves at <a href="http://findlocal.latimes.com/listings/jasmine-mediterranean-restaurant-anaheim">Jasmine Mediterranean Restaurant</a> in Anaheim deserve your complete attention. First: These are unapologetically lemony, in a way that says, "Hello! I am not in any way trying to calm myself down for middle-of-the-road taste buds."
    The stuffed grape leaves at Jasmine Mediterranean Restaurant in Anaheim deserve your complete attention. First: These are unapologetically lemony, in a way that says, "Hello! I am not in any way trying to calm myself down for middle-of-the-road taste...

    Tags: Physical Conditions, Honey, Dining and Drinking, Restaurants, Pita Bread

  12. Jun 2, 2011 |Story| Los Angeles Times
  13. Recipe: Goat cheese- and basil-stuffed filo parcels

    &nbsp;
      Goat cheese and basil-stuffed filo parcels Total time: 40 minutes Servings: About 1½ dozen -------------------- Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we...

    Tags: Cheese, Garlic

  14. Apr 1, 2011 | Los Angeles Times
  15. Central Valley solar energy powers pistachio farm

    Greenspace
    Alongside the sprawling grove of pistachio trees at Nichols Farms near Fresno, a 6-acre solar-panel installation is now up and running. The 1-megawatt concentrating photovoltaic project, built by Bechtel Power Corp. and featuring SolFocus technology, is...
  16. Apr 14, 2011 |Story| Los Angeles Times
  17. A Seder without matzo

    I've always loved Passover, ever since I was a little girl. Long before I understood it as the Festival of Freedom that celebrates the ancient Israelites' exodus from slavery in Egypt, to me it was the holiday of difference. Indeed, it was &mdash; and still is &mdash; a time to join together for a ritual meal called a Seder, at which we ask ourselves: "Why is this night different from all other nights?"
    I've always loved Passover, ever since I was a little girl. Long before I understood it as the Festival of Freedom that celebrates the ancient Israelites' exodus from slavery in Egypt, to me it was the holiday of difference. Indeed, it was — and...

    Tags: Recipes, Caucasus, Hazelnuts, Thyme, Holidays

  18. Mar 25, 2010 |Story| Los Angeles Times
  19. Recipe: Quinoa-stuffed bell peppers

    <b>Quinoa-stuffed bell peppers</b>
    Quinoa-stuffed bell peppers Total time: 2 1/2 to 3 hours Servings: 8 8 bell peppers (yellow, red, orange and green) 1 cup quinoa 3 3/4 cups water, divided 1/4 cup finely chopped fresh mint 1/4 cup finely chopped cilantro 1/4 cup finely chopped...

    Tags: Kale, Dining and Drinking, Cranberries, Lifestyle and Leisure, Salt

  20. Aug 19, 2009 |Story| Los Angeles Times
  21. 'Moro' cookbooks open up a world of Moorish flavors

    When the London restaurant Moro opened in 1997, I remember reading that to research Muslim Mediterranean cuisine, the chef-couple  -- Samuel and Samantha Clark -- spent some months traveling around Spain and Morocco in an old camper van. They simply drove around and went to markets and cooked with people they met along the way.
    Restaurant Critic
    When the London restaurant Moro opened in 1997, I remember reading that to research Muslim Mediterranean cuisine, the chef-couple -- Samuel and Samantha Clark -- spent some months traveling around Spain and Morocco in an old camper van. They simply...

    Tags: Spain, Foods and Beverages, Dining and Drinking, Islam, Restaurants

  22. Jul 8, 2009 |Story| Los Angeles Times
  23. Recipe: Exotic rice pudding on demand

    <em style="b">Total time: </em>50 minutes
    Total time: 50 minutes Servings: 1 Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. This recipe comes from Madison's mother, Winifred Madison. For the rice 2 cups water 1 cup white rice 3/8 teaspoon salt...

    Tags: Honey, Salt

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