Homemade Pistachio Paste Opens Up a World of Pistachio Desserts

What's new on Serious Eats No Images? Click here TECHNIQUES Homemade Pistachio Paste Opens Up a World of Pistachio Desserts With a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste. Read Now TECHNIQUES How to Blanch Pistachios (and When You Need To) Blanching pistachios is a simple if time-consuming task, and it's well worth the effort in recipes where you want a true pistachio flavor to shine. Read Now FEATURES ​Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder Shopping for pork shoulder can get confusing fast. Learn the difference between Boston butt and picnic shoulder so you never panic at the butcher's counter again. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Shredder Claws  ​ When it comes time to pull the pork, you can use forks without too much trouble, but dedicated bear claws make it even easier. To use them, you slip a plastic claw onto each hand, then tear at the meat.  Shop Now FEATURES From Trash to Treasure: The History of Barbecued Ribs Far from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation. Read Now RECIPES ​ Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em Up Devour every last bit of the grilled meat in your fridge. Read Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe