Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
From Dubai chocolate to lattes, pistachios are having a moment. Of course, the nut itself has been cultivated for thousands of years in Persia, modern day Iran, where pistachios are still the country’s number one commodity crop. But the United States has only grown them commercially for 50 years. The U.S. now produces the lion’s share of pistachios globally — despite their relative newness for American farmers. The tagline on a bag of salt and pepper pistachios in my cabinet reads, “300-year-old recipe — reborn in California.” That short phrase aptly describes how one U.S. state overtook hundreds of years of Iranian market power in a matter of decades. Pistachio’s ubiquity is also new as the nut trickles down from TikTok virality to mass market explosion. What was once an occasional snack and ice cream flavor choice became a typical presence in coffee shops, bakeries and grocery stores all over the world. Pistachio cold foam now perches atop iced coffees from nationwide chains, Dubai chocolate knock-offs sit at every grocery checkout stand and boutique patisseries …
Ground pistachios star in the sponge as well as in the creamy filling, which also features candied peel and chunks of chocolate Source link
