A version of this recipe was served to Oceania passengers by chef Francesco Cutri of Ristorante Le Bocche, in the Ligurian village of Portovenere on the Italian Riviera. The shrimp-and-squid salad, with its piquant dressing of capers, olive oil and ground pistachios, was a hit.
Maverick New York City chefs Frank Falcinelli and Frank Castronovo are known for making wildly delicious versions of super-simple dishes at their Frankies Spuntino restaurants. This amazing pesto has a key ingredient that makes it stand out: Sicily's famous pistachio nuts, which are sweet, fruity and almost shockingly bright green.
Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "briyani must be layered." Here, he boils rice like pasta to make it fluffy, then layers it in a casserole dish with yogurt, pistachios and apricots.
Something as conventional as rack of lamb would never, ever find its way into Ferran Adria's ultra-experimental kitchen at El Bulli. But in his book Cocinar en Casa, he converts it into an unexpected, wonderful dish that anyone can make. Who else would think to coat a rack of lamb with a pistachio pesto, then wrap it in pancetta to keep it nicely moist and make it even richer as it roasts?