I cannot lie about my passions and feelings. Well, at least not when it comes to about food (and art).

And with extreme clarity, pistachios in any form are one of the finest delights that nature brings us.

From the joy of peeling, to cracking the nuts so to speak, to, of course, mangiare (to eat).

I have had pistachios from all over the world. Fresh in Turkey, and of course in California, which is the largest producer in the world, and from Iran. These three locations make up 90% of all pistachios grown commercially. All are fabulous and wonderful, how can they not be? They're pistachios!

I have found myself leaning towards the lesser known varieties, perhaps because they are "shaped" differently or the unique flavor is what attracts me.

And that's why we have added this special spread to our little growing collection of pistachio cremas. As you can imagine we see a lot of good food come across our kitchen table, and many pistachio creams. Very few make it past the (figuratively) first spoonful (no we don't throw them out). We are very picky to what we share with you, though.

Sometimes, when you crack the box, rip the paper, or pop the top you know it is going to be good, great really, and this crema is just that. Amazing!

Though perhaps there is a whiff of fresh pistachios when you first spin off the cap, in the future you will need to almost bury your nose in the jar to get a nose full of pistachio.

The first spoonful, now that is where the magic happens.

Its gentle feel to the tongue is smooth as it spreads across your senses...hidden below the initial touch is a light grittiness that is intriguing and what makes it feel real, full of personality.

EV olive oil has been chosen to match with the Greek pistachio which is known for its exceptional aroma, high oil content, and dense texture. This, along with the "Soffi di sale", puffs of sea salt from Trapani, make a crema with a royal feel. The richness of texture and feel, is rich without being overwhelming or too much.

Can you tell, I like this just a bit...half the jar is gone to ensure that it is tasty.

And a shout out to the graduate! So proud!

Check out the Pistachio Spread from Gabriele Rocchi with EVOO!

You can make this recipe with stone fruits such as nectarines, peaches, pluots or plums. It also can be used for apples and pears.

See the Easy Pistachio-Stuffed Fruit Recipe here!

A delicious cookie for for every single day! Or a perfect home-made gift.

See the Dipped Pistachio & Cherry Biscotti Recipe here!

La Tourangelle is the first oil mill in California to produce pistachio oil using traditional French methods and locally-grown pistachios.

After harvesting, the nuts are washed, sorted, sun-dried for several days and stored for further drying. The pistachio kernels are then ground and roasted in cast-iron kettles. The resulting warm paste is pressed in a hydraulic press. Following mechanical extraction, the oil is lightly filtered and bottled. The oil has intense pistachio flavors and a luxurious, dark green color.

This oil adds a rich pistachio taste to salad dressing, pasta, grilled meat or fish, baked pastries, and is perfect to dip with bread.

Suggested uses:
Pistachio oil is suitable for medium-heat cooking, such as sauteing, baking, dressings and drizzling. In salads, pistachio oil mixes very well with balsamic vinegar or red wine vinegar to create a simple but flavorful vinaigrette. It is also delicious on grilled fish or chicken: A drizzle of pistachio oil is the perfect touch for enhancing flavors. You can also try it on a simple pasta or on rice instead of butter. Or try a pistachio oil cake - replacing half the olive oil with pistachio oil.

The Health benefits of Pistachio Oil:
Pistachio Oil contains low levels of saturated fat, high levels of monounsaturated fatty acid, a decent amount of linoleic fatty acid, and some omega-3 fatty acids. This balance makes for a very healthy oil that will help to protect your heart and fight against bad cholesterol.

Shop now for La Tourangelle Roasted Pistachio Oil!

What a great flavor combination; sweet and spicy and salty and crunchy perfection. Salty roasted pistachios combined with spicy and sweet candied ginger on top of a rich 70% dark chocolate. Your palate will dance with all flavors and tastes. If you love ginger and chocolate crunched all together, you will love this bar.

Shop now for Wildwood Ginger and Pistachio 70-Percent Dark Chocolate Bar!

The finished rice is beautiful to look at, with perfectly balanced flavors: the aroma and color of the saffron, the citrusy tang of the barberries, the crunch of the pistachios, and the fresh, vegetal taste of the herbs.

See the Saffron Rice with Barberries, Pistachio and Mixed Herbs Recipe here!

Flown in from Casablanca as needed, this just may be the freshest way to buy saffron online. Organically grown this saffron is not certified organic. This is the most effervescent saffron I have smelled.

According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron.

Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods.

Saffron comes from the stigmas of the violet-hued saffron crocus, and was first cultivated thousands of years ago in the area around Greece. Saffron grows particularly well in the valleys of the High Atlas Mountains in Morocco, and Moroccan saffron is some of the most fragrant available; it's strongly perfumed, with an aroma of honey and a pungent bitter-honey flavor.

A stone's throw from Spain and across the Straights of Gibraltar, Morocco produces some of the very finest Saffron in the world. A plant that loves hot sun with no shade, Morocco is a key growing location for many of Europe's bounties. Though Spain is known for its Saffron, they sell more than they can grow every year.

The flower stigmas are carefully removed, dried and stored in waterproof sacks, well away from direct light, in order to preserve their quality and flavor. It is easier to understand the price of organic saffron threads once you realize that it takes an average 100,000 flowers to produce a single kilogram of dried saffron!

Shop now for Organic Moroccan Saffron!

Paella is a traditional Spanish dish that originated in the region of Valencia on the east coast of Spain. Its history can be traced back to the mid-19th century, and its roots are deeply tied to the agricultural and coastal lifestyle of the region.

Paella began as a simple, hearty dish prepared by farm workers and fishermen. It was made in a wide, shallow pan (the paellera) over an open fire. The dish was often cooked with whatever ingredients were available locally, which included rice, vegetables, and any type of meat (rabbit, chicken, or duck), as well as seafood for those near the coast.

Rice was introduced to Spain by the Moors during their occupation of the Iberian Peninsula (711-1492). Valencia, with its fertile land and irrigation systems, became a key rice-growing region. The dish evolved as a way to use this locally grown rice.

See the Paella de Pescados Y Mariscos Seafood Paella Recipe here!

Rice was cultivated in Spain long before it reached Piemonte in Italy. And one of the best rice growing areas in the world is in Valencia, Spain.

Which just so happens to be considered the epicenter of Paella - the dish that is the glorious marriage of sea and land.

It is one of the only rice-growing regions in Europe to have its Denominacion de Origen (DO).

This premium quality Matiz paella rice produces enhanced flavor and texture due to its ability to absorb a large volume in liquid and flavor.

Shop now for Paella Bomba Rice!

Everyone is shocked at how good this is! The usual response after tasting is to check the bottle and then say, "That is nothing like any apple cider vinegar I have had before!"

We test and try ingredients all the time, so our pantry overflows into every available flat space we can find. In other words, the dining room table, the hutch, and the floor can get covered in new foods. Sounds great, but sometimes it's just too much.

As a result, some of our favorite ingredients are pushed aside, literally, to the back burner or even out the door. I don't know how long it has been since I gave away my last bottle of apple cider vinegar to a "chef-in-need."

This means that I need to resupply and bring a bottle of apple cider vinegar home. (We have 18 vinegars in the pantry.) Even though you know every vinegar is awesome, it's nice to have a refresher, of taste that is.

This Katz Gravenstein Apple Cider Vinegar is a revelation, a vision, a lightning bolt of amazement! Yes, it's just vinegar, but a little sip with just your lips, and you can taste the sweetness, the shape, the roundness of the apple, You can taste the apple!

Shop now for Gravenstein Apple Cider Vinegar!

I use this oil all the time! It goes with everything, it makes everything better and it is easy to use. Use it almost anywhere you want olive oil. And use it when you need it, too.

The Californians use Meyer lemons and the Umbrians use Sorrento lemons. Each has its own personality and adds something special to these oils.

We are loving the artisan Sorrento lemon infused olive oil because it's perfect for fish or oven blasted vegetables, like asparagus.

It fills the nose with a wonderful lemon scent, without any bitter notes. To the eye, it has a nice yellow green color and darkens with depth.

To the mouth, it is pure joy. A sip is lemony. By the mouthful, it takes a moment for the lemon to evolve into a gentle wash that passes through. As the oil swishes the lemon moves to the outside in the cheeks and to the back of the throat. It has a bit of roll around action and when the oil has dissipated, the upper part of your cheeks seems to keep the lemon flavor!

The finish has a little bit of bitter on the top outer edge of the tongue and a hint of heat in the lower back of the throat - enough to create a little cough.

This oil is so good you can drizzle it on pasta and that's all you need! Summer is better with artisan Sorrento lemon infused olive oil from Italy.

Shop now for Casina Rossa Sorrento Lemon Olive Oil!

These amazing oven-baked wedges pair perfectly with roasted meat, or served as a side of their own. This particular recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher.

See the Lemon Potato Wedges Recipe here!

This Lemon Risotto recipe was adapted from a recipe in Taste of Italian magazine (August 2010). In this case, I am using preserved or cured lemons, instead of fresh lemons.

See the Lemon Risotto Recipe here!

Fast, easy and traditional—a perfect quick fix. Hardy and healthy, and perfect for a summer picnic or an afternoon snack.

See the Tonno e Fagioli Recipe here!

The Rainier Cherry is one of the sweetest of all the sweet cherries—although it has a little more of a tart bite than the Early Robins—which have almost no acid.

With its characteristic cream-colored flesh, Rainier Cherry farmers will not pick them until the sugar brix (a measure of how sweet the cherry is) reaches 17. But, some wait until they reach 20 brix. That is one of the reasons they are so memorable and addictive.

The Rainier is a cross between a Bing and a Van, two sweet-red varieties. Created by Harold Fogle in 1952, who, at the time, directed the cherry breeding program at Washington State University. And, boy, are we happy that Harold did what he did.

Preorder now the Sweetest Fresh Rainier Cherries here!