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.
Mini Pistachio Bundts
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio extract and aromatic orange-flower water. While optional, chopped nuts and rose petals are the classic toppings on a Persian love cake and make for an extra pretty presentation.
Pistachio-Rhubarb Yogurt Cake
The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes by roasting it with sugar before baking, and add ground pistachios to the batter to unleash a sweet nuttiness. Martha made this cake on Martha Bakes episode 1103.
Lime Squares with Pistachio Graham-Cracker Crust
This creamy dessert is a cross between key lime pie and traditional lemon bars.
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.
Milk Chocolate-Pistachio Tart
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."
Neapolitan Ice Cream Cake
Three flavors of ice cream--pistachio, vanilla, and strawberry--are layered with chewy cornbread cake and frosted with whipped cream in this showstopping make-ahead dessert. In a nod to the filling, the top is garnished with sliced strawberries and chopped pistachios.
Tropical Fruit with Coconut-Pistachio Crunch
Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant. If you like, serve with a dollop of sour cream on the side.