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Gathered
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Instant-read thermometer — essential for any technique requiring precise temperature control
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Instant-read thermometer — essential for any technique requiring precise temperature control
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Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized. Season with salt and pepper to taste and garnish with pistachios.