The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...
Author: Maggie Ruggiero
Author: Cara Brunetti Hillyard
Author: Bruce Weinstein
Author: Joyce Goldstein
Author: Melissa Clark
Author: Julia Turshen
Author: Rick Tramonto
Author: Annie Somerville
Author: Karen Adler
Author: Deborah Madison
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...
Author: Sohla El-Waylly
Author: Lana Sills
Author: James Beard
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...
Author: Ian Knauer
Author: Sharon Buck
Author: Zanne Stewart
Author: Betty Rosbottom
Author: Michael Thompson
Author: Kate Fogarty
Author: Cat Cora
Author: Kate Fogarty
Author: Merritt Watts
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.