Taste to Try #101

By Kristin Donnelly Posted December 12, 2007

The highlight of our January issue, hitting the stands now (bye bye 2007), is our second annual list of the 100 best recipes, restaurants and wines for 2008. But the terrific recipe for a pistachio-olive -oil cake (coincidentally, the green nut is #62 on this year's list) from chef Ryan Hardy at the Little Nell in Aspen, which is hidden near the back of the issue on page 121, is a another must-try. Finely ground almonds and pistachios stand in for some of the flour, giving this not-too-sweet cake a pleasantly coarse texture that crumbles beautifully under a fork. A lemony syrup drizzled over the top makes the cake that much more lip-smacking, ensuring that your friends will gush when you serve it at your next pot luck.

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