Tender green vegetables and blanching are best friends. Not only does a quick bath in hot water punch up the bright green color of veggies like green beans, asparagus, broccoli, and snap peas ...

Pistachios are an earthy, flavorsome nut with several savory uses in dishes like pistachio-crusted rack of lamb. But they also appear in much-loved pistachio-infused desserts, especially the ...

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.