Our favorite ways to use delicious pistachios in cakes, cookies, salads, and of course, ice cream.

Staff Picks

Baked Alaska

Rating: 3.61 stars
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Embellished Wreath Cookies

Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger, and chopped pistachios.

Meat Pie with Hot-Water Crust

Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's chicken-and-pork filling studded with pistachios and fresh herbs.

Slow-Cooker Root-Vegetable Confit

Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Mixed Fruit-and-Nut Cookies

Rating: 3.76 stars
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.

Customizable Granola

For the best granola you've ever tasted, think outside the box. This do-it-yourself mix can be tailored with whatever nuts, seeds, and dried fruit sound good to you. Start with our three delicious blends, each with its own winning texture and taste.

Creamy Lemon Pasta with Pistachios

Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole dish.

Hazelnut Tri-Color Cookies

Rating: 4 stars
An homage to the rainbow cookie—and Italian-American classic—these triple-deckers owe their subtle hues to matcha powder and pulverized freeze-dried raspberries, and their unique flavor to ground hazelnuts.

Stuffed Acorn Squash with Quinoa and Pistachios

Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.

Baklava With Lemon-Honey Syrup

Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.

Milk Chocolate-Pistachio Tart

Rating: 4.15 stars
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Lime Squares with Pistachio Graham-Cracker Crust

Rating: 3.78 stars
This creamy dessert is a cross between key lime pie and traditional lemon bars.

Inspiration and Ideas

Pistachio Cannoli Cake
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest. 
Cranberry-Pistachio Biscotti
Rating: Unrated
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."

Strawberries with Yogurt and Pistachios

Rating: 2.67 stars

This last-minute dessert has an understated elegance that's most memorable when made with Greek yogurt. Available in many grocery stores, the yogurt has an incomparable richness,slight tang, and stand-a-spoon-in-it consistency.