EditorialJoshua Pinksy, the chef at the restaurant Claud, sprinkles whipped ricotta on his pistachio Bundt cake, which relies on a boxed pudding mix for its familiar flavor and airy texture, in New York, Jan. 4, 2023. (Colin Clark/The New York Times)
EditorialThe chef Tsang Chiu King prepares the fried omni classic fillet with pistachio in kung po sauce at Ming Court, a restaurant in Hong Kong, on July 19, 2021. (Tory Ho/The New York Times)
EditorialPistaciae, Illustration of a pistachio branch from the 16th century, Fig. 188, p. 198v, 1561, Valerius Cordus, Konrad Gessner, Benedictus Aretius, Pedanius Dioscorides: In hoc volumine continentur Valerii Cordi Simesusii annotationes in Pedacii Dioscor...
EditorialLimes, Zanthoxylum fagara A, varieties of Capsicum annuum: cayenne pepper B, pimento pepper C, and chili pepper or dago peepee D, and mammee or mammy apple, Mammea americana E, pistachio nut, Pistacia vera H, peanut or ground nut, Arachis hypogaea, dri...
EditorialTamarind, Tamarindus indica, and pistachio nut, Pistacia vera. Handcoloured copperplate engraving from Friedrich Johann Bertuch's Bilderbuch fur Kinder (Picture Book for Children), Weimar, 1792.
EditorialPistachio nut tree, Pistacia vera, with branch, leaves, ripe fruits. Handcoloured stipple copperplate engraving by Lambert Junior from a drawing by Pierre Jean-Francois Turpin from Chaumeton, Poiret et Chamberet's "La Flore Medicale," Paris, Panckoucke...