Foods by "Pine Nut" category| Page 5

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

A lovely taste of spring.

Author: Janet Taylor McCracken

Baked Kibbee

Author: James Beard

Cauliflower "Shawarma"

Author: Itamar Srulovich

Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto

Baked Butternut Squash with Tomatoes and Pine Nuts

Pomegrante Pine Nut Brittle

Arugula Pesto Potato Salad

Warm Green Bean Salad with Pine Nuts and Basil

Pan Seared Veal Chops with Farro Ragoût

Rigatoni with Eggplant and Pine Nut Crunch

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

Author: Rozanne Gold

Turkey Meatballs with Sage and Cranberries

Author: Robin Schempp

Spinach Salad with Pecorino, Pine Nuts, and Currants

Author: Maria Helm Sinskey

Caramelized Onion, Rosemary, and Pine Nut Topping

Author: Tori Ritchie

Mediterranean Chicken

Catalan Spinach

Pine Nut Cookies

Glazed Leeks With Pine Nut Salsa Verde

It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.

Author: Andy Baraghani

Prosciutto Filled with Happiness

Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.

Author: Clinton Kelly

Orzo with Yellow Squash, Mushrooms, and Pine Nuts

Dorade With Potatoes and Burst Tomato Sauce

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Author: Skye Gyngell

Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts

Seared Kale Salad with Brown Butter Toasted Pine Nuts and Smoked Bacon

This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty...

Author: Ithai Schori

Cheddar Crisps with Roasted Grape Relish

Veal Breast Stuffed with Corn Bread and Sausage

Author: Glenn Weber

Roasted Eggplants and Bell Peppers with Yogurt and Pine Nuts

Ahi Tuna Carpaccio with Basil Pesto Fettuccine and Heirloom Tomatoes

Syrian Sliha

Author: Bruce Weinstein

Stuffed Cabbage With Lemony Rice and Sumac

With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.

Author: Andy Baraghani

Orange, Fig, and Pine Nut Relish

Grilled Shrimp with Chickpea Fries, Zucchini & Pine Nut Salad

Toasted Nut Tart

Author: Karen DeMasco

Chicken Tahini Salad with Pine Nuts on Mini Pita Rounds

Author: Rozanne Gold

Garden Pesto

Rugelach Three Ways

Author: Paula Shoyer

Stewed Zucchini with Tomatoes, Oregano & Pine Nuts

Miniature Olive Focaccias with Marinated Peppers

Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette

Pine Nut and White Bean Dip

Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close...

Author: Janice Tiefenbach