RecipeMuncher

I have the pleasure of hosting Weekend Herb Blogging and this week I’m taking a closer look at fresh Pistachio Hard to believe but I last wrote about fresh pistachio way back in March 2007 so more than enough time has passed for me to revisit this subject. Fresh pistachios should be treated as you would a berry - they are sensitive to temperature and quite perishable. It’s important to use them quickly. In the earlier post I dealt on the specifics of extracting the kernel and this (...)