Pistachios have been showing up in desserts, encrusting fish, paired with meats, on top of salads, and even in cocktails at restaurants around the country. They make any dish taste meatier, they are pretty and green, and they are packed with vitamins.
Spotted at: Farm 255 restaurant in Athens, Georgia, in a pistachio Manhattan made with Dumante Verdenoce pistachio liqueur; in a pistachio frangipane (a pastry filling typically flavored with almonds) fig tart at New York City's Nougatine restaurant; in pistachio-crusted cod with cauliflower risotto and curry oil at Atlanta, Georgia's Canoe restaurant; and served with pork shoulder with chard, roses, and figs at Boulder, Colorado's Black Cat restaurant.
"The fig-rose combination is straight out of Persian cuisine, however it is a nontraditional use, as it is normally a dessert," says Eric Skokan, the chef at Black Cat. He makes what's known in Middle Eastern cuisine as a tarator sauce out of the pistachios to serve alongside the fruit-laced meat. It's a creamy dippin' sauce, normally made with tahini (not to be confused with tartar sauce).
Try one of CHOW.com's pistachio recipes.