Food editor Kelly Brant has a new favorite flavor combination: tomatoes and pistachios.
The pairing is so good she has been adding pistachios to everything she makes with tomatoes.
Even the simple mixture of halved cherry tomatoes and minced garlic drizzled with olive oil, salt, black pepper and topped with chopped pistachios is delightful.
It all started with a recipe for tomato and pistachio topped focaccia.
For the recipe, read Brant’s Front Burner column in Wednesday’s Arkansas Democrat-Gazette.