The mere mention of pistachios evokes a variety of visions. Cooks use them in almost anything and everything. Sports fans consider them a perfect snack while watching a ballgame on TV. Nutritionists say they are abundant in vitamins. In the kitchen, the broad appeal of these tasty nuts offers infinite possibilities. They are common ingredients in terrines, pilafs and baked goods.
Chopped pistachios show up as crusts for fish, fowl and in salads. They also enhance panna cotta, creme brulée and gelato, and add crunch to pastas and a finishing touch to fruit tarts and puddings. History traces pistachios as far back as 7,000 BC, crediting Roman Emperor Vitellius with introducing them to Europe in 50 AD. The ancient Greeks used them for medicinal reasons.
