Your Dinner Needs, No, Deserves Sprinkles
When I bestowed a birthday cake topped with shimmering potato chips upon an unsuspecting friend recently, it did all the things you hope a little glitter will do. It surprised. It delighted. It elicited oohs, ahs and at least one incredulous 'Wait, is that edible glitter?'
The line of demarcation between quotidian and celebratory is made of sparkles and sprinkles. And I'm here to tell you to cross it more than just once a year. Check your pantry (and fridge). Do you see pistachios? Black and white sesame seeds? Bread crumbs? Poppy seeds? Halloumi? You have edible glitter, savory sprinkles waiting to embellish even the simplest meal. They may lack the gleam of gold, but surprise and delight remain.
Pistachios are the sprinkle supreme of the nut world, imparting dishes with texture and color. Their softened green tones pop against the fiery orange backdrop of Hetty Lui McKinnon's roasted spiced squash with whipped feta like nature's Funfetti. The pistachio sprinkles are so striking that you may glance over the dish's tangy base. But even if your eyes do, your taste buds will not.
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